Warning! This boozy chocolate bundt cake is for adults only.
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Each year, when Tobi’s birthday rolls around, we face the usual question.
Which cake should I make?
Some years he would request something very specific – like that one year, he wanted a healthy and raw cake. He even gave me the recipe.
I mean, cake is cake, but for me, the cake he chose wasn’t a celebration cake.
And birthdays are cause for celebration.
This year, I decided for him.
I saw this boozy chocolate bundt cake in the monthly magazine of Migros (a Swiss supermarket chain) and it called out to me. I knew then and there that he would like it.
A dark chocolate bundt cake infused with a vanilla rum syrup and smothered with chocolate ganache.
It sounded so good!
A slight issue though.
The recipe was written in German.
The recipe is also online if you’re interested.
So I had to read the recipe several times (using my handy translator to double check some words too!) to make sure I understood how to make it and I didn’t miss a step.
The preparation and thorough reading I did helped!
The boozy chocolate bundt cake came out great!
The cake had a moist crumb, undoubtedly helped by the syrup. It had just the right amount of sweetness and paired well with a cup of coffee.
Let’s make a boozy chocolate bundt cake!
First, you have to ensure that the cake will come out of the bundt pan cleanly.
Thoroughly grease your bundt pan with butter and dust with cocoa powder. Ensure that all the crevices are covered.
Then preheat your oven to 350°F/175°C
This is also the time to take out your kitchen scale as the recipe is in grams.
Melt the chocolate with the butter over a double boiler or in the microwave. I used this pan for melting chocolate that I got ages ago from Ikea.
If you want to use the microwave, start at 1 minute on high, then stir and repeat at 30-second intervals until the chocolate and butter has melted and is a homogeneous mixture.
In the bowl of your mixer, mix together the flour, cocoa, baking powder, salt, and sugar.
Make a well in the dry ingredients and crack in the 3 large eggs. Mix at medium speed for 3 minutes, or until the mixture is foamy.
Add the melted butter and chocolate, the milk and the cream. Mix well at low speed.
Scrape down the sides of the bowl occasionally to ensure that the batter is well-mixed.
Pour the cake batter into the prepared bundt pan. Rap the pan on the counter a few times to get rid of air bubbles.
Bake for 55 – 60 minutes, or until a skewer inserted in comes out clean.
While the cake is the oven, make the vanilla-rum syrup.
Slice the vanilla bean in half and scrape off the seeds. Place the skin and the seeds into a small saucepan, with the sugar, coffee and rum. Cook over medium heat until the sugar is dissolved.
When the cake is done, use a long skewer and prick holes all over the warm cake.
Pour ¼ of the syrup over the cake (still in the pan) and allow the syrup to soak in. Repeat until the syrup is used up. You may also use a pastry brush and brush the syrup onto the cake.
While the cake is cooling, prepare the ganache.
Warm the cream and honey in the microwave or in a pan.
Place the chopped chocolate in a medium bowl and pour over the warm cream and honey.
Let it sit for a minute, then stir until the chocolate melts and becomes glossy.
Once the cake is cool, invert it onto your serving plate. If the cake does not release easily, use a hairdryer to warm the pan to melt any syrup that might have stuck to the edges.
Pour the ganache all over. Serve!
Here are other celebration cake recipes you might like:
Chocolate and brown butter vanilla cake
To pin for future reference:
Calories
Fat
Carbs
Protein
Tweety, adapted from Migros Magazine
Serves 16
A deep dark chocolate cake infused with a vanilla rum syrup and smothered in chocolate ganache.
20 minPrep Time
1 hr, 10 Cook Time
1 hr, 30 Total Time
Save RecipeIngredients
- 200 g dark chocolate, minimum 75% dark, chopped
- 220 g unsalted butter
- 280 g all-purpose flour
- 30 g unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp fine sea salt
- 280 g granulated sugar
- 3 large eggs
- 250 ml full cream milk
- 40 g crème fraîche or sour cream
- Extra butter and cocoa for the bundt pan
- ½ vanilla bean
- 80 g brown sugar
- 75 ml espresso
- 75 ml dark rum
- 120 g dark chocolate, min 75%, chopped
- 2 tbsp honey
- 100 ml cream
Directions
- Preheat oven to 350°F/175°C.
- Generously grease your bundt pan with butter and dust with cocoa powder. Ensure that all the crevices are covered.
- Melt the chocolate with the butter over a double boiler or in the microwave.
- In the bowl of your mixer, mix together the flour, cocoa, baking powder, salt and sugar.
- Make a well in the dry ingredients and crack in the 3 large eggs. Mix at medium speed for 3 minutes, or until the mixture is foamy.
- Add in the melted butter and chocolate, the milk and the cream. Mix well at low speed.
- Scrape down the sides of the bowl occasionally to ensure that the batter is well-mixed.
- Pour the cake batter into the prepared bundt pan. Rap the pan on the counter a few times to get rid of air bubbles.
- Bake for 55 – 60 minutes, or until a skewer inserted in comes out clean.
- When the cake is done, use a long skewer and prick holes all over the warm cake. Pour ¼ of the syrup over the cake (still in the pan) and allow the syrup to soak in. Repeat until the syrup is used up. You may also use a pastry brush and brush the syrup onto the cake.
- Once the cake is cool, invert onto your serving plate. If the cake does not release easily, use a hairdryer to warm the pan to melt any syrup that might have stuck to the edges.
- Pour the ganache all over.
- Serve.
- While the cake is baking, prepare the chocolate-rum syrup.
- Slice the vanilla bean in half and scrape off the seeds. Place the skin and the seeds into a small saucepan, with the sugar, coffee and rum. Cook over medium heat until the sugar is dissolved.
- Warm the cream and honey in the microwave or in a pan.
- Place the chopped chocolate in a medium bowl and pour the warm cream and honey.
- Let it sit for a minute and then stir until the chocolate melts and becomes glossy.
