Malty Chocolate Fudge Bundt Cake
- 200g softened butter
- 200g granulated sugar (optionally substitute 80g with Spraymalt Light (DME))
- 3 eggs
- 125g icing sugar
- 125g plain flour
- 40g cocoa powder
- 40g mixed chopped nuts
A mouthful of a name, worth it though. A chocolate fudge cake made with the addition of some dried malt extract in place of some of the sugar and baked in a Bundt cake pan. Bundt cakes are becoming increasingly popular as even with no or minimal decoration, the finished cake looks great taking on the ring pattern of the mould and helping to ensure even cooking. The Bundt® pan was invented in the US in 1950 by Nordic Ware and by 1960 became the most popular cake pan in the US.
Here is a recipe for a chocolate Bundt cake using the smaller of our Bundt tins from Chicago Metallic, with volume 6 cup or about 1.4L. The cake is easy and quick to make and is very moist. We used 80g Muntons Spraymalt (dried malt extract) in place of 80g of the sugar to give a malty flavour, but this is optional.
If you want to, you can decorate the ring cake with your favourite topping, but, since the malty flavour of the moist chocolate sponge is so nice, we just dusted with icing sugar once cool.
- Preheat your oven to 170°C. Grease your Bundt Pan using a light vegetable oil or butter.
- Whisk the butter with the granulated sugar to a cream then add the eggs, one at a time followed by the icing sugar then flour and cocoa powder. Finally, stir in the mixed chopped nuts. Spoon into the mould, smoothing before placing in the middle of the oven to bake for 35 minutes until springy.
- Allow to cool in the pan and then tip out. When completely cooled, dust with icing sugar - or another topping of your choice.
- The cake should be firm with a very moist centre.
- This cake can be doubled for the larger Bundt pan, or divided for the individual Bundt-lette pans.