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Swirled Bundt Cake
(0 votes)
Difficulty:
moderate
Preparation:
1 hr 30 min.
Preparation
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Ingredients
for
1
- For the cake
- 2 ozs Dark chocolate (70% cocoa solids)
- ½ cup butter
- 1 ¼ cups sugar
- 2 large eggs
- 2 tsps vanilla extract
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plain Yogurt
- ⅜ cup milk
- For the icing
- 2 cups powdered sugar
- vanilla extract
- 2 tsps hot water
- pink Food coloring
- To decorate
- unsprayed Rose petal
- 1 egg white (lightly beaten)
- caster sugar
Preparation
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Generously grease and flour a 25cm|10" bundt or ring tin.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove and set aside to cool slightly.
3.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs, one at a time and the vanilla, until well blended.
4.
Sift in the dry ingredients and stir until combined. Stir in the yoghurt and milk until smooth.
5.
Put half the mixture into another bowl and stir in the chocolate.
6.
Place alternate spoonfuls of chocolate and plain mixture into the tin. Swirl lightly with a skewer or spoon handle to give a marbled effect.
7.
Bake for 45-60 minutes, until a skewer or cocktail stick inserted in the centre comes out clean. Remove from the oven and place the tin on a wire rack for about 10 minutes, before removing the cake from the tin to cool completely.
8.
For the icing: sift the icing sugar into a bowl and gradually stir in the vanilla and enough hot water until thick and smooth. Stir in a few drops of food colouring.
9.
Spread the icing on top of the cake, allowing it to run down the sides. Leave to set.
10.
To decorate: Lightly brush the rose petals with the egg white and roll in sugar. Leave in a warm place to dry, then place on top of the cake.
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