Yesterday was International Chocolate Cake Day…could you get a better food day to celebrate than that?! So I just couldn’t let the day pass without doing some baking…
Now my dad doesn’t like chocolate cake (except for the hedgehog cake that I made for my 16th birthday) so when I decide to make a chocolate sponge of sorts, I usually reduce the recipe a little, which is exactly what I did in this case.
The recipe I picked came from a magazine called Baking Heaven. It involved making a sponge without any flour and popping in to Clarks Village on my lunchbreak to buy a bundt baking tray.
The original recipe called for a simple chocolate drizzle to finish the cakes off, but in thinking about all the different toppings I had available like mini marshmallows, mint Oreos and sprinkles, I decided to make three variations. There are many more toppings that can be used, but here are my three.
Chocolate drizzle with icing sugar
Hot Chocolate (melted chocolate, cream and mini marshmallows)
If you would like to give these a try then please find the recipe below.
Flourless Chocolate & Almond Bundt Cakes from the Dec/Jan issue of Baking Heaven Magazine p.41
Note: the recipe is the original recipe from the Dec/Jan issue of the Baking Heaven magazine and makes 6 cakes rather than 3.
For the bundt cakes:
115g unsalted butter
1tsp baking powder
30g baking powder
115g ground almonds
55g dark cooking chocolate
3 large eggs
115g caster sugar
For the toppings:
Note: I’ve not specified quantities here as it depends on how many bundt cakes you make and how many variations you decide to make, but my advice would be to start with small amounts as you can always do more if needed.
Dark cooking chocolate
Preheat the oven to 180°c and grease you bundt tin paying attention to the bottom of the moulds and the central rings. Chill the tin until needed
Combine the baking powder, cocoa powder and almonds in a bowl, then set aside
Melt the butter and chocolate stirring regularly until combined, then set aside
Place the egg yolks and half the sugar in a large bowl and beat until pale. Gradually pour the chocolate mixture into the egg yolk mixture and stir together using a spatula until combined
Add the cocoa and almond mixture and stir to combine
In a separate bowl, whisk the egg whites until they form soft peaks
Slowly pour in the remaining sugar and whisk constantly until the meringue forms glossy, stiff peaks
Add in one third of the meringue mixture to the chocolate mixture and gently fold to combine. Repeat with the remaining meringue mixture
Divide the mixture equally between the six bundt moulds and bake for about 15 minutes until a skewer inserted into the cakes comes out clean
Allow the cakes to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely
Once the cakes have cooled, you can begin to decorate
For the simple chocolate drizzle and icing sugar frosting, simply melt a small amount of dark chocolate. Fill the hole with the chocolate and drizzle the remaining chocolate over the top of the cake. Finish with a sprinkling of icing sugar
For the mint Oreos topping, crush 1 – 2 mint Oreo biscuits (per cake) and fill in the hole. Then with icing sugar, a few drops of mint extract and a few drops of cold water, make the mint icing and drizzle over the top
For the ‘hot chocolate’ topping, melt a small amount of dark chocolate and fill the hole half way. Then whip some cream and fill the remainder of the hole, building it up slightly. Place some mini marshmallows in the cream and then with the remainder of the melted chocolate, drizzle this over the top