Cherry Chocolate Buttermilk Bundt
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
1
- For the cake
- 2 ½ cups all-purpose flour
- 2 tsps Baking powder
- ½ tsp salt
- 1 cup butter
- 1 cup sugar
- 3 eggs
- ½ tsp Almond extract
- ¾ cup Buttermilk
- ½ cup chopped Candied cherry
- red Food coloring
- For the coating
- 7 ozs Dark chocolate (70% cocoa solids)
- ¼ cup unsalted butter
- For the icing
- 1 ¾ cups powdered sugar
- hot water
- pink Food coloring
- To decorate
- pink colored sparkling sugar
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Generously grease a 10 cup Bundt tin and dust with flour.
2.
Sift together the flour, baking powder and salt and set aside.
3.
Beat the butter and sugar in a mixing bowl until light and creamy.
4.
Gradually beat in the eggs one at a time, then beat in the almond extract until blended.
5.
Add 1/3 of the flour mixture, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture. Stir in the food colouring and cherries.
6.
Spoon into the tin and level the top. Bake for 55-60 minutes until well risen and springy to the touch. Cool in the tin on a wire rack for 30 minutes, then place on a wire rack to cool completely.
7.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool and thicken slightly. Spread over the the cake and leave to set at room temperature.
8.
For the icing: sift the icing sugar into a bowl and beat in enough hot water to make a smooth thick icing. Stir in the food colouring.
9.
Spoon over the cake as in the photo and sprinkle with pink sparkling sugar. Leave to set.
