Chocolate Gingerbread Bundt Cake
Serves: 6 to 12
A Chocolate Gingerbread Bundt Cake for the festive season.
Ingredients
- 200 g (2 sticks) unsalted butter, softened
- 200 g (1 cup) caster sugar, (superfine sugar)
- 200 g (1 ½ cups) plain flour, (all-purpose flour)
- 40 g (⅓ cup) cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine salt
- 2 teaspoons mixed spice
- 170 g (⅔ cup) sour cream or crème frâiche
- 2 eggs
- 1 ½ teaspoons vanilla extract
- icing sugar, (powdered sugar) for dusting
Instructions
To Make the Chocolate Cake
- Preheat the oven to 180°C (350°F) (without fan).
- Generously grease a bundt cake pan with a least 2 litre (8 cup) capacity with vegetable oil or non-stick baking spray. Lightly flour the bundt cake pan and shake out the excess flour.
- Place all of the ingredients into the bowl of a food processor and blitz until the mixture is well-combined. The batter should be thick and smooth.
Alternatively, if you do not have a food processor:
- Cream the butter and sugar in the bowl of a stand mixer with the flat paddle attachment.
- Slowly beat in the flour, cocoa, sugar, baking powder, baking soda, salt and mixed spice.
- Beat on low speed until all of the ingredients are incorporated.
- In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla.
- Slowly add the wet ingredients to the mixer, and beat until the batter is thoroughly mixed
To Bake the Chocolate Cake
- Pour the batter into the prepared bundt cake pan, and give it a few taps on the kitchen counter to make sure the batter has settled into all of the grooves of the cake pan.
- Bake for 45-55 minutes, or until a skewer inserted in the middle comes out clean.
- Leave the cake to cool in the tin, on a wire rack, for about 10 minutes before carefully inverting the cake onto another wire rack to cool completely.
- Dust with icing sugar (powdered sugar) before serving.
Kitchen Notes
- CAKE PAN SIZE
The cake pan I have used in the accompanying photos has a capacity of 2.25 litres/9 cups. If you are using the Nordic Ware Holiday Bundt Tree Pan or Nordic Ware Pine Forest Bundt Pan, they also have a 2.25 litre/9 cup capacity. - INGREDIENTS AT ROOM TEMPERATURE
As for all cakes, make sure all of your ingredients, including the eggs and milk, are at room temperature before using. - OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer's handbook on how to adjust the temperature and baking time accordingly. - CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.