This Donna Hay cake is simple and impressive and can be jazzed up with the addition of a quick icing. It isn’t overly chocolaty which could be a good or a bad thing, depending on how you feel about chocolate or how early in the day it is – while choc addicts would argue that it is never too early in the day for a chocolate hit I would actually disagree (ducks for cover). This cake neatly straddles the issue though – there is just enough chocolate for any time of day.
Any chance to use my bundt pan and I am there. I have a few including mini pans and just love how pretty they look – no need for icing (score!). I think I may add to my collection soon, good tins like Nordicware are pricey but they are worth it as they never let you down.
I reduced the amount of sugar from the original recipe, which I found in my well-thumbed copy of Donna Hay Simple Essentials Chocolate book.
250g butter, diced, at room temperature
¾ cup caster sugar
1 teaspoon vanilla extract
2 ¼ cups self raising flour
¾ cup milk
4 ½ tablespoons cocoa powder, sifted
3 tablespoons caster sugar
1 ½ tablespoons milk
LET’S GET TO IT:
Preheat oven to 180C and thoroughly grease a 22cm bundt cake tin with non-stick cooking spray – ensure you get into all the crevices.
In bowl of electric mixer beat together sugar, butter and vanilla and light and not-gritty.
Add eggs one at a time and beat well, scraping down sides once or twice with a spatula.
Fold through flour and milk until just combined.
Remove half the mixture to a large bowl.
To one bowl add the extra milk, extra sugar and cocoa and stir until combine.
Drop alternate big dollops of mixture into tin then gently swirl a butterknife through to mix up the two batters.
Smooth top then bake for 40-45 minutes then remove from oven.
Leave in tin for 15 minutes then carefully unmold onto a wire rack to cool completely.