Chocolate Bundt Cake with Coffee Glaze featuring the USA Pan Bundt Tin
A decadent Chocolate Bundt Cake drizzled with a sweet Coffee Glaze that is perfect for a birthday, afternoon tea or any special occasion.
Making a chocolate cake in a Bundt tin produces a show-stopping centrepiece that is sure to impress. This one-bowl recipe is quick to prepare and requires little washing up which is always a bonus.
This chocolate cake was made in the USA Pan Fluted Bundt tin. USA Pan is one of the world’s largest manufacturers of industrial bakeware. I love this tin as it's solid, easy to clean and has good handles for gripping. Also, the Americoat PLUS patented coating contains no PTFE or PFOA, therefore offering safe and clean cooking without nasty chemicals.
Chocolate Bundt Cake with Coffee Glaze Recipe
Ingredients:
For the Chocolate Cake:
- 300g castor sugar
- 300g unsalted butter, softened at room temperature and extra for greasing
- 300g self-raising flour
- 6 eggs
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 3 tablespoons milk
For the Coffee Glaze:
- 220g icing sugar
- 3 teaspoons of instant coffee dissolved in 60ml hot water
Instructions:
- Heat the oven to 190°C/170°C fan/gas 5 and grease the Bundt tin well with butter.
- In a large bowl, beat together the caster sugar, softened unsalted butter, eggs, self-raising flour, cocoa powder, baking powder, vanilla extract and milk until smooth with no lumps.
- Pour the batter into the prepared Bundt tin. Bake in the oven for 50 mins or until a skewer inserted into the cake comes out clean.
- Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.
To Make the Coffee Glaze:
- Sift the icing sugar into a large bowl, then make a well in the middle and slowly add the dissolved coffee to make a smooth, flowing glaze.
- Turn the cake onto a plate, pour over the glaze and leave to set.
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