Stylist extraordinaire and Kitchen Warehouse Production Manager Jo-Anne Pabst is going bundt cake crazy. Inspired by baker and author Charlotte Ree, Jo is endeavouring to bake a recipe from Charlotte’s new book Just Desserts every week.
This is Jo’s delicious attempt at Charlotte’s Chocolate Ganache Bundt Cake recipe. Charlotte garnishes hers with blackberries while Jo’s opted for a combination of strawberries, blueberries, raspberries, and chocolate block.
Bundts are simply stunning, thanks to their unique shape. Charlotte gives two essential tips to make sure your bundt cake turns out the perfect shape. First, grease your bundt pan generously with non-stick cooking spray. Second, allow the bundt cake to cool completely in the pan on a wire rack before attempting to turn the cake out. Jo’s learned the hard way that these two things are an absolute must so don’t skip them!
Recipe adapted from Charlotte Ree’s book Just Desserts. Image by Jo-Anne Pabst.
- Bundt pan
- Digital scale
- Measuring spoons
- Mixing bowl
- Stand mixer with whisk attachment
- Cooling rack
- Small saucepan
- 250g plain flour
- 65g Dutch-processed cocoa powder
- 3 tsp baking powder, sifted
- 170g unsalted butter, at room temperature
- 225g brown sugar
- 2 large eggs, at room temperature
- 400ml full cream milk
- 250g fresh strawberries or berries of your choice
- 150ml thickened cream
- 150g dark cooking chocolate (70% cocoa), roughly chopped
- Preheat the oven to 160C. Generously spray a classic bundt pan with non-stick cooking spray.
- Sift the flour, cocoa powder, and baking powder into a bowl.
- In a stand mixer fitted with the whisk attachment, beat the butter and sugar until pale and fluffy.
- Add the eggs and beat until combined. Alternately add the milk and dry ingredients and mix until combined.
- Spoon the batter into the prepared tin.
- Bake the bundt cake for 50 minutes or until a skewer inserted in the cake comes out clean. Let it cool in the pan set on a wire rack. Tip: Do not attempt to remove the cake from the tin until it has cooled completely.
- Once the cake has cooled, make the ganache. Heat the cream in a small saucepan until it begins to simmer. Remove from the heat and add the chocolate. Leave it to melt for 2 to 3 minutes, then whisk until smooth.
- Carefully remove the cake from the tin and place it on a platter. Pour the ganache over the cake and let it run down the sides, following the shape of the bundt.
- Arrange the blackberries on top of the cake and serve. Store leftovers in an airtight container at room temperature for 2 to 3 days.
Hint: Do not attempt to remove the cake from the tin until it has cooled completely.
For more Just Desserts inspiration, try Charlotte Ree’s Festive Trifle Recipe.