If truth be told this Pine Forest Chocolate Bundt Cake was a big fail, the initial recipe I used was way too sloppy and it simply wouldn’t turn out of the incredible cake mould. So like any dedicated baker, I went back in and did it again, adjusting the recipe to a more suitable one for this kind of bundt tin.
The Nordicware bundt tins are spectacular and this Pine Forest one is a classic that you see time and again during the Christmas period. It’s the first time I used it and I was so pleased with the results. Make sure you use a really good quality cake release liquid. I use the Release A Cake from PME. Spray it on first and then use a pastry brush to brush it into all the finer detailed areas.
Ingredients
- 200g butter – room temperature (must be soft)
- 200g golden caster sugar
- 3 large eggs – lightly beaten
- 200g self-raising flour
- 2 tablespoons cocoa powder
- 2 tablespoons liquid from a jar of Opies Fruits of the Forest in mulled gin (if you can’t find this then use a kirsch or cassis liquor)
- a splash of milk
- icing sugar for decoration
Step One
Pre-heat the oven to 160C (fan) / 320F and spray the inside of your bundt tin liberally with release spray. (Do NOT attempt this cake in this particular tin without it!)
Step Two
Beat together the butter and sugar for 6 mins until light and fluffy. This works really well in a stand-mixer but you can do it by hand in a large bowl with a wooden spoon.
Step Three
Add the rest of the ingredients and beat in well for another few minutes until the cake batter is light and airy. You may want to add a little more liquid or milk to ensure the batter is loose but not sloppy. It should just fall off the spoon.
Step Four
Bake for 35 – 45 minutes or until the top of the cake is risen and bouncy to touch. Remove from oven and rest upright on a wire rack for 20 mins to allow it to cool slightly.
Step Five
Place a plate of cake stand upside down on top of the cake tin and carefully flip them over so that your cake is now resting, right side up on top of the plate. The tin should lift right off. Decorate with icing sugar and poached fruits of the forest.
For more bundt recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
So beautiful, and I bet incredibly tasty too! Nordicware is gorgeous, and I keep promising myself to buy one.
I treated myself to that Nordic Ware tin when it was at a good price in the summer. It really is gorgeous, and your cake looks fabulous, perfect for Christmas.
Happy Christmas to you and yours and all the best for a wonderful New Year.
I noticed in the video you used expresso but its not here in the written recipe and that you had about a cup of milk but in the recipe it says a splash. I want to make this but I’m confused about the video compared to the written recipe
Oh Hey Violet, sorry for the delayed response! Yeah I had to change the recipe because it was too sloppy for that cake tin. I think it’s good to add the espresso and that was just a single shot. The milk is really to loosen the batter. So I start with a couple of tablespoons and then add more if needed. It should fall off the spoon easily. Sorry it’s so vague. Dom
Thank you Dominic for getting back to me, I get it now lol I will make this tomorrow and I will let you know how it goes. Thank you