Delicious Dark Chocolate Bundt Cake

Dark Chocolate Bundt Cake

One of the best ways to deal with the winter blues is to indulge in dark chocolates or perhaps a chocolate cake. Dark chocolate contains a compound called theobromine, which increases energy and mental alertness. It also contains magnesium, which is essential for production of serotonin. Serotonin is the feel-good chemical and influences your mood and therefore can increase your feelings of overall happiness. If you have a sweet tooth like us, this delicious chocolate bundt cake will make you happy. Generously smothered with a rich chocolate ganache glaze for the ultimate chocolate indulgence. It is an awesome mood booster and makes a great dessert.


  • 100 g / 3.52 oz Dark Chocolate Couverture 70% Cocoa
  • 250 g / 9 oz Self-Raising Flour
  • 2 tsp. Baking Powder
  • 300 g / 10 oz Custer Sugar
  • 100 g / 3.52 oz Sunflower Oil
  • 1 tsp. Cream of Tartar
  • 6 Medium Eggs (separated)



Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease a 24cm (9 ¾ inch) ring cake tin.

Break 100g (3 ½ oz) Extra Dark Chocolate into pieces and place in a small heatproof bowl over a pan of gently simmering water. Leave to melt, then remove from the water and set aside for 5 minutes.

Meanwhile, sieve the flour and Baking Powder into a bowl and stir in the sugar. Make a well in the centre. Separately, Mix the egg yolks and oil with 100ml (3 ½ fl.oz) cold water. Then in another bowl, whisk the egg whites with the Cream of Tartar until stiff.

Pour the egg yolk and oil mixture into the well and add the warm chocolate. Mix to form a smooth batter. Carefully fold the egg whites into the chocolate batter until thoroughly mixed.

Pour into the prepared cake tin and bake for about 50 minutes until risen and firm to the touch, and a skewer inserted into the sponge comes out clean. Cool for 5 minutes before turning on to a wire rack to cool completely.

For the decoration, using a vegetable peeler, shave some of the Extra Dark Chocolate into small curls to make about 30ml (2 tbsp) shavings and set aside. Break the remaining Chocolate into pieces and place in a small heatproof bowl with the butter and 20 ml (4 tsp) cold water. Put the bowl over a pan of barely simmering water until melted then remove from the water and mix well until smooth and glossy.

Put a board under the cake rack and spoon a little chocolate glaze over the cake, allowing it to drip down the sides. Sprinkle with the chocolate shavings, add berries and leave for a few minutes to set before slicing to serve with the remaining glaze to spoon over.

Recipe Source: Dr. Oekter

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