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.
- 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
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!)
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.
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.
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.
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!