If you’re looking for a foolproof chocolate cake recipe that delivers every time, this is the one. With its rich flavour, moist texture, and luxurious ganache topping, this cake strikes the perfect balance between indulgence and simplicity. Whether you’re hosting a gathering or treating yourself, this chocolate cake is bound to be a hit.
What makes this recipe so special? It starts with quality ingredients. Bournville dark chocolate and cocoa powder create a deep, rich chocolate flavour that’s hard to resist. A touch of apricot jam on the spongeadds a subtle tang, enhancing the overall taste without overpowering the chocolatey goodness.
The ganache icing is another highlight—velvety, glossy, and incredibly satisfying to make. It’s easier than you might think and transforms the cake into an elegant dessert with minimal effort. A simple palette knife or spatula is all you need to achieve a professional finish.
Why should you make this cake?
- It’s versatile: Perfect for birthdays, dinner parties, or a mid-week treat.
- Beginner-friendly: No need for fancy equipment or complicated techniques.
- Rich and indulgent: This cake delivers a chocolate fix that rivals any bakery.
- Great for sharing: While it’s tempting to keep it all to yourself, this cake is the ultimate crowd-pleaser.
Rose's Top Tips for Success
- Use quality chocolate: Opt for a good dark chocolate like Bournville for the best flavour.
- Don’t skip the apricot jam: It’s adds a unique and beautiful sweetness and moisture to the sponge.
- Cool your cakes completely: Before adding the ganache, ensure the cakes are fully cooled to avoid melting.
- Serve at room temperature: This brings out the full depth of the chocolate flavours.
How to make the cake?
Preheat your oven to 160°C/350°F. Grease and flour a 12-cup bundt tin with the vegetable oil and 2-3 tablespoons of flour.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Let it cool slightly. In a small bowl, mix the cocoa powder with 4 tbsp boiling water to form a smooth paste. Allow to cool.
In a large bowl, beat the baking spread, eggs, caster sugar, and muscovado sugar until pale and fluffy. Gradually add the melted chocolate and cocoa paste, mixing well. Fold in the self-raising flour gently, followed by the milk, to create a smooth batter.
Pour the batter into the prepared bundt tin. Bake for 1 – 1 1/4 hours or until a skewer inserted in the centre comes out clean. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes then remove and leave to cool on a wire rack.
To make the ganache, heat the cream in a saucepan until it just starts to boil. Remove from heat and pour over the broken chocolate pieces. Let it sit for 2 minutes, then stir until smooth and glossy. Cool until thickened but still spreadable.
Spread a thin layer of warmed apricot jam over the top of the cake. Cover with the ganache and top with shaved white chocolate for a finishing touch. Enjoy!
Decadent Chocolate Bundt Cake with Ganache Icing
Ingredients
The Cake:
- 120 g Bournville dark chocolate broken into pieces
- 30 g cocoa powder sifted
- 4 tbsp boiling water
- 200 g baking spread straight from the fridge, plus extra for greasing
- 3 large eggs
- 100 g caster sugar
- 100 g light muscovado sugar
- 175 g self-raising flour plus extra for the tin
- 2 tbsp milk
- 2 tbsp apricot jam warmed
Ganache Icing:
- 200 g double cream
- 200 g Bournville dark chocolate broken into pieces
Instructions
- Preheat your oven to 160°C/350°F. Grease and flour a 12-cup bundt tin with the vegetable oil and 2-3 tablespoons of flour.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Let it cool slightly. In a small bowl, mix the cocoa powder with 4 tbsp boiling water to form a smooth paste. Allow to cool.
- In a large bowl, beat the baking spread, eggs, caster sugar, and muscovado sugar until pale and fluffy. Gradually add the melted chocolate and cocoa paste, mixing well. Fold in the self-raising flour gently, followed by the milk, to create a smooth batter.
- Pour the batter into the prepared bundt tin. Bake for 1 - 1 1/4 hours or until a skewer inserted in the centre comes out clean. Expect a crack on the top like a brownie. Leave to cool in the tin for 10 minutes then remove and leave to cool on a wire rack.
- To make the ganache, heat the cream in a saucepan until it just starts to boil. Remove from heat and pour over the broken chocolate pieces. Let it sit for 2 minutes, then stir until smooth and glossy. Cool until thickened but still spreadable.
- Spread a thin layer of warmed apricot jam over the top of the cake. Cover with the ganache and top with shaved white chocolate for a finishing touch. Enjoy!