There's something special about Bundt Cakes
Don’t you just love Bundt Cakes? They look so glorious with their detailed dome-like structures! And the beauty of it all - the hard work is all done just by using a bundt pan!
I recently added a
Mastercraft Non-stick Fluted Ring Cake Bundt Pan 27cm to my large collection of bundt pans. Immediately impressive is its heavy-duty construction, with its superb double layered Quantum 2 non-stick coating. Hence, not only will your cakes withdraw from the pan in its entirety, but its durability will last the test of time.
I tried my new
Bundt Cake Pan with one of my favourite cake recipes: Walnut, Coffee & Dark Chocolate. This is truly a marriage of flavours made in heaven!
I lightly brushed a little room temperature butter on the Bundt Cake Pan before adding the cake batter, but I strongly feel that this was an unnecessary step as the butter just seemed to glide on what already is a well coated non-stick pan. I was confident enough not to dust with flour!
After a total of 45 minutes (which included bake and rest time), I’m happy to confirm that the cake released from the bundt pan with no hitches! It stood tall in its totality! While the cake was still warm, I added a little of the extra cool brewed espresso coffee by brushing it onto the cake. This step assists in highlighting this flavour. Once completely cooled, I slowly poured over the glossy Dark Chocolate Ganache; and viola`! You have a glorious looking cake, and moreover, one that tastes heavenly!
Serve for morning and afternoon tea, or for entertaining dinner guests!
To view the entire Mastercraft range of cake pans click here
Recipe: Walnut, Coffee & Dark Chocolate Bundt Cake
Ingredients:
- 190g Butter, unsalted, softened (plus a little extra for greasing)
- 5 Eggs, free-range, separated
- 190g Castor Sugar
- 250g Walnuts, chopped into small pieces
- 190g Plain Flour, sifted
- 2 & ½ teaspoon Baking Powder
- 100ml brewed espresso coffee, at room temperature
An extra 100ml brewed espresso coffee
Dark Chocolate Ganache
- 250g Dark Chocolate, good quality, cut into small pieces (if chunky)
- 125g Butter, unsalted, cultered, cut into chunks
- 2 & ½ tblsps cool water
Method:
1. Preheat the oven to 175c fan-forced. Grease
Bundt Cake Pan with a little room temperature butter.
2. In an electric mixer (or with a large bowl with a wooden spoon), cream the butter until pale in colour, then beat in the egg yolks, one at a time (Note: ensure to mix in well each egg yolk before adding another).
3. Stir in the sugar and mix well until combined. Then fold in the walnuts, sifted flour, baking powder, and coffee until combined.
4. Whisk the egg whites in a grease-free bowl until stiff, and then fold into the cake batter.
5. Pour into the prepared bundt cake pan and smooth over the top with a small palette knife. Bake for 35 – 40 minutes, or until a skewer comes out clean. Remove the cake from the oven and allow to sit for 5 minutes.
6. Turn cake out of pan and sit on a cooling rack that is placed onto a tray. Pour the extra 100ml brewed espresso coffee over the warm cake and allow to cool completely.
7. To make the Dark Chocolate Ganache: Put the dark chocolate, butter & water in a medium-sized, heavy-based saucepan over low heat. Let the chocolate and butter melt, stirring them regularly, until the ganache is silky smooth. PLEASE NOTE: don’t allow the mixture to get too hot and boil. The chocolate will become oily and grainy and will become unsalvageable! Pour chocolate ganache over the cake.
Serve with a dollop of double cream.
Enjoy.
Serve 8-10
