Raspberry Almond Cream Cake

Welcome to a New Year and what better way to celebrate than with my Raspberry Almond Cream Cake.

Raspberry Almond Cream Cake perfect as a celebration cake and for sharing www.feastingisfun.com
Raspberry Almond Cream Cake perfect as a celebration cake and for sharing www.feastingisfun.com

This cake was made on December 31st 2015 and was taken to our very good friends, for their New Years Eve party.

It has been so long, too long, since I have been out of the house for anything other than a Doctors or Hospital appointment. We were invited to our friends, ages ago. Having missed out on other family gatherings, I really wanted to see the year out on a positive note.

Raspberry Almond Cream Cake moist, fruity cake www.feastingisfun.com
Raspberry Almond Cream Cake moist, fruity cake www.feastingisfun.com

Taking this Raspberry Almond Cream Cake, as a gift, to our friends house, was also a massive achievement. The cake looked festive, without being too Christmassy. I resisted the urge to sprinkle some edible glitter on the top. Setting the cake on a gold plate seemed beautiful enough.

Raspberry Almond Cream Cake moist sponge layered with cream, jam and fresh fruit www.feastingisfun.com
Raspberry Almond Cream Cake moist sponge layered with cream, jam and fresh fruit www.feastingisfun.com

The almond flavour in the moist sponge, pairs really well with gorgeous, plump, deep crimson raspberries. I tend to find frozen raspberries hold their flavour and shape and are excellent to keep on hand, in the deep freeze, for the winter months. On this occasion, fresh raspberries were available, but I would totally make this again with frozen fruit!

An extra layer of raspberry jam, brought additional flavour and made all the ingredients in this Raspberry Almond Cream Cake ‘sing’.

Raspberry Almond Cream Cake I wish I had a slice of this now www.feastingisfun.com
Raspberry Almond Cream Cake I wish I had a slice of this now www.feastingisfun.com

Usually when baking a layered cake I bake separate sponges, this time however, I baked one gorgeous, almond sponge and cut it in half. The result was an extra moist cake that kept people going back for another slice!!

If making this cake for only adults, I woud certainly have brushed the inside of the cut sponge with some Framboise (raspberry liquer), or alternatively added a splash of delicious almond liquer to the cream!

Here’s how to make this luscious cake!

Recipe: Makes 1 large 10″ Raspberry Almond Cream Cake serves 12

10oz/275g Unsalted Butter – at room temperature

10oz/275g Caster Sugar

8oz/225g Self Raising Flower

2oz/50g Ground Almonds

1/2tsp Baking Powder

1tsp Vanilla Extract

1tsp Almond Extract

1/4tsp Salt

4 Large Free Range Eggs

2floz/50ml Whole Milk

3oz/75g Almond Flakes – very lightly toasted

2 packets Fresh or Defrosted Raspberries 14oz/400g

15floz/400ml Double Cream

3Tbsp Raspberry Jam

Method: Preheat oven to 175C/160C fan oven

Grease and line the base of a 10″ springform cake pan.

In a large bowl whisk the butter, sugar and salt together until pale and fluffy.

Add one third of the dry mix (flour, ground almonds and baking powder), 2 eggs, half the milk and the vanilla and almond extracts.

Mix until just combined.

Repeat the last step.

Finally add the last third of the dry ingredients and mix until combined.

Place the cake batter into the springform pan.
Place the cake batter into the springform pan.

Bake in the oven for approximately an hour. The cake is baked when it is golden brown and springs back when pressed lightly in the centre.

Once baked remove the cake from the oven and place the pan on a rack to cool for 15 minutes.
Once baked remove the cake from the oven and place the pan on a rack to cool for 15 minutes.
After 15 minutes turn out the cake from the pan and leave to cool completely on a cooling rack.
After 15 minutes turn out the cake from the pan and leave to cool completely on a cooling rack.

Once the cake is cooled, carefully slice the sponge in half.

Use a serrated bread knife to slice the sponge in half.
Use a serrated bread knife to slice the sponge in half.

Whip the double cream until it just holds a peak.

Spread the raspberry jam over one half of the sponge.
Spread the raspberry jam over one half of the sponge.

Sort through the raspberries and reserve 12 of the largest, plumpest fruits for the top of the cake.

Spread half of the whipped cream on the other half of the sponge. Add half of the raspberries.
Spread half of the whipped cream on the other half of the sponge. Add half of the raspberries.

Place the sponge, spread with jam, on top of the cream and raspberry filled sponge.

Raspberry Almond Cream Cake - spread the remaining cream on top of the cake, decorate with Raspberries and sprinkle over the toasted almonds slices. www.feastingisfun.com
Raspberry Almond Cream Cake – spread the remaining cream on top of the cake, decorate with Raspberries and sprinkle over the toasted almonds flakes. www.feastingisfun.com

Keep the cake chilled, removing from the fridge 20 minutes before eating.

Invite round some friends, or alternatively take this cake to your friends house.

You are certain to be a very popular guest if you turn up with this Raspberry Almond Cream Cake!!

All food tastes better when it is shared, none so more than cake, in my humble opinion ­čśë.

Wishing you all a happy, healthy 2016. May your friendships grow closer over a cup of tea and slice of cake.

If you enjoyed this Raspberry Almond Cream Cake here are some other bakes that you can enjoy sharing –

Strawberries and Cream Cake

Victoria Sponge Cake

Chocolate Sparkle Cake

Sammie xx

 

 

 

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Chocolate Sparkle Cake

Ooh hello my lovelies, have I got a treat for you today? Yes of course I have and a dazzling one at that. Welcome to my Chocolate Sparkle Cake!

Chocolate Sparkle Cake as delicious as it is easy to make! www.feastingisfun.com
Chocolate Sparkle Cake as delicious as it is easy to make! www.feastingisfun.com

It’s ok you can read through once you’ve looked at all the photo’s – I would!!!

This cake was inspired by Bonfire Night ( November 5th if you’re not from the UK). Our children were being taken to an amazing fireworks party by my wonderful sis and bro-in-law, along with their cousins.

Whilst they were out I wanted to make a cake, that on their return would make them say “Wow” and remind them of the fun they’d had.

Chocolate Sparkle Cake just look at the fudgey, soft, chocolate glaze and moist tender cake. www.feastingisfun.com
Chocolate Sparkle Cake just look at the fudgey, soft, chocolate glaze and moist tender cake. www.feastingisfun.com

So being our children meant this had to be a Chocolate Cake. I wanted a deep, chocolatey, moist cake, smothered in thick, glossy, chocolate ganache and then topped with as many sprinkles I could get my hands on.

Thus the Chocolate Sparkle Cake idea was formed in my head.

Chocolate Sparkle Cake slices beautifully, perfect for sharing. www.feastingisfun.com
Chocolate Sparkle Cake slices beautifully, perfect for sharing. www.feastingisfun.com

Knowing that I didn’t want a layer cake, it was important to ensure the cake itself was as moist as possible. Adding cocoa to any batter has a drying effect, so to counter that I added sour cream.

I’d seen Ina Garten add it to many of her bakes and figured it was worth a try. Yep I was winging it yet again!

Oh my. I soo made the right decision. You cannot taste the sour cream in the baked cake, however, the baked cake has such a moist, tender crumb. This is one ingredient I will be experimenting with more, that’s for sure.

Chocolate Sparkle Cake it looks like a perfectly clear night sky with twinkling stars. www.feastingisfun.com
Chocolate Sparkle Cake it looks like a perfectly clear night sky with twinkling stars. www.feastingisfun.com

What really sends this cake over the top flavour-wise is the addition of liqueur to the chocolate ganache. I happened to have an unopened bottle of Chocolate Bailey’s Luxe. So I added some. Mmm another brilliant decision, I was truly on a roll!

I only used a small amount and it is totally fine to leave it out altogether. Our youngest is 13 years old so I was happy for him to have a very small, diluted amount.

I would say that this cake is both decadant and rich. All three of our children and all the adults loved it. I’m not sure if it’s richness would be enjoyed by younger children, even with the absence of liqueur?

Recipe : Makes 1 x 10″ Chocolate Sparkle Cake

For the cake:

275g/10oz Unsalted Butter at room temp.

150g/5oz Soft Light Brown Sugar

150g/5oz Caster Sugar

5 Large Eggs – I always use free range

1tsp Vanilla Extract

225g/8oz Plain White Flour

100g/4oz Cocoa Powder

2.5tsp Baking Powder

1/4tsp Salt

200ml/7fl oz Full Fat Sour Cream

For the topping:

100g/4oz Dark Chocolate minimum 70% Cocoa

200g/7oz Milk Chocolate minimum 35% Cocoa

300ml/ 1/2 pint Double Cream

Optional – 2Tbsp Bailey’s Chocolate or Bailey’s liqueur

Assorted sprinkles, stars and ebible glitter dust

Method : Preheat the oven 175C/190C fan

Butter the base and sides of a 10″ Springform cake tin. Line the base of the tin with parchment paper.

Sift the flour, cocoa, baking powder and salt together. These are your dry ingredients.

Crack all the eggs into a jug, add the vanilla extract and lightly beat with a fork to break up.

In a large bowl cream together the butter and sugars until light and fluffy.

Add one third of your dry ingredients and mix slowly, as they start to incorporate add half of your eggs. Continue mixing until all the ingredients are almost incorporated.

Repeat this step again.

Add the last of the dry ingredients until thoroughly mixed. Be careful not to overmix, as the cake will be heavy.

Fold in the sour cream to the chocolate cake batter.

Delicious, moist, chocolate cake batter.
Delicious, moist, chocolate cake batter.
Fill the cake tin with batter and smooth the top.
Fill the cake tin with batter and smooth the top.

Place the cake tin in the middle of the oven and bake for 50 minutes.

The cake is cooked when an inserted skewer comes out clean. If after 50 minutes the cake is still not fully cooked, place back in the oven and re-check at 5 minute intervals.

Once cooked remove the cake from the oven.

Don't worry about the small crack it will reduce and we are turning the cake over to frost!!
Don’t worry about the small crack it will reduce and we are turning the cake over to frost!!

Allow the cake to cool for 15 minutes before removing from the tin.

To remove, release the springform lever, remove the outer ring of the tin.

Place a cooling rack on top of the cake and invert.

The cake is now bottom side up on the cooling rack. Remove the tin base and gently peel off the parchment paper.

Place to one side and allow the cake to cool completely.

Making the topping –

Break or chop the chocolate into small chunks. Place in a heat proof bowl over a saucepan of barely simmering water (double boiler), ensuring the base of the bowl does not touch the water.

Add the cream. Stir.

Keep stirring the chocolate/cream until the chocolate has completely melted.
Keep stirring the chocolate/cream until the chocolate has completely melted.
Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.
Remove from the double boiler, add the liqueur and stir well. Set aside to cool and thicken.

The ganache is ready to use when it is thickened but still pourable (but not runny).

Chocolate Sparkle Cake - have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com
Chocolate Sparkle Cake – have your frosting and decorations ready and to hand before you start icing the cake. www.feastingisfun.com
Once completely cool place the cake on a stand or board.
Once completely cool place the cake on a stand or board.
Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com
Chocolate Sparkle Cake pour the thickened ganache onto the top of the cake. www.feastingisfun.com
Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com
Chocolate Sparkle Cake gently smooth the ganache over the entire top of the cake and push over the sides so it drapes over the edge of the cake. www.feastingisfun.com

I tapped the cake stand a couple of times against the table, to release any air bubbles trapped in the ganache. The swirled effect at the bottom of the cake happened as a result of my tapping!

Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com
Chocolate Sparkle Cake now get sprinkling! I started with white chocolate stars and the smaller edible gold stars. www.feastingisfun.com

Get creative, use whatever decorations you like. The ganache is so gloriously glossy it provides the perfect canvas.

I finished the cake with a dusting of holographic edible glitter.

More is more. Right??

Chocolate Sparkle Cake www.feastingisfun.com
Chocolate Sparkle Cake www.feastingisfun.com

I almost called this Chocoale Sparkle Cake ‘Starry, starry night’ after one of my very favourite songs by Don McLean!

Such is the glossy, sparkly nature of this cake, as well as the moist, deep chocolate flavour, with a lingering background hit of Bailey’s, this could easily make a beautiful alternative to traditional Christmas cake.

When I look at this Chocolate Sparkle Cake it just screams ‘Party’! The perfect chocolate, celebration cake.

Chocolate Sparkle Cake www.feastingisfun.com
Chocolate Sparkle Cake www.feastingisfun.com

Everyone loved this cake and we also celebrated the safe arrival of a friend’s baby with a slice. As it is a rich cake, a little goes a long way, meaning there is more to share.

It also kept really well in a cake tin for 5 days – yes it did last that long!!

This Chocolate Sparkle Cake will definitely be made alongside our traditional Christmas cake.

Do you like to mark celebrations with a cake?

If you enjoy this cake you may also like these

Malted Marbeled Chocolate Cake

Marbled Chocolate Bundt Cake

Sammie x

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Lime Coconut Blossom Bundt Cake

Hi, I hope you’ll agree, this Lime Coconut Blossom Bundt Cake is so pretty?

One of my very best friends has recently celebrated her birthday. As she was away at the time I decided to bake her a cake upon her return.

Now this wonderful lady loves coconut and lime and most importantly cake!! So I knew what flavour to bake, I just had another, BIG decision to make.

I have a confession.

I’ve fallen in love with Bundt tins.

There I’ve said it!!

Lime Coconut Blossom Bundt Cake a beautiful birthday cake www.feastingisfun.com
Lime Coconut Blossom Bundt Cake a beautiful birthday cake www.feastingisfun.com

 

They give such amazing beauty and detail to cakes, without any extra effort from the baker. That’s got to be a good thing. Right??

Such is my admiration for them, I am now the proud owner of 6 new Bundt tins – as well as the 3 I already owned. Some may call it an obsession, I prefer – variety!!

Each tin is different. One is heart shaped, another square and the one I chose for my friend is called Blossom.

Lime Coconut Blossom Bundt Cake the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com
Lime Coconut Blossom Bundt Cake the lime drizzle perfectly compliments the coconut based cake www.feastingisfun.com

 

Depending on how you look at it, the tin has layers of petals or leaves. I’m not really fussed wht they are (petals I think – I know I’ve just contradicted myself!!), just that the tin itself is beautiful.

I had these gorgeous, rice paper flowers and simply knew they were going on the cake. That and green glitter. My friend’s favourite colour. A gorgeous lime green that totally complemented the lime drizzle I used to decorate the cake.

You, of course can use whatever decorations you like. The drizzle on it’s own looked absolutely beautiful on this Lime Coconut Blossom Bundt Cake. Or tiny little sugar paste flowers on each of the petals.

Yes I’ve decided they are petals!!

Lime Coconut Blossom Bundt Cake it tastes as good as it looks www.feastingisfun.com
Lime Coconut Blossom Bundt Cake it tastes as good as it looks www.feastingisfun.com

 

For a child, firstly I would definitely leave out the Malibu, then I would love to put little fairies, peeking out from under the flowers. Ooh let your creative imagination run wild!!

 

Recipe : Makes one Lime Coconut Blossom Bundt Cake

275g/10oz Unsalted Butter at room temperature (plus a little extra for greasing the tin)

275g/10oz Caster Sugar

5 Large Eggs – I use free range

275g/10oz Plain White Flour

2 1/2 tsp Baking Powder

1/4 tsp Salt

100g/4oz Dessicated Coconut

3Tbsp Malibu – coconut flavoured rum (can substitute with milk)

2 Limes

200g/7oz Icing Sugar

Rice paper flowers, green edible glitter, or decorations of your choice.

Method : Preheat the oven to 180C/160C fan

If not using a Bundt tin, grease and line a 10″ springform cake tin.

This is the Nordicware Blossom Bundt Tin
This is the Nordicware Blossom Bundt Tin which I used.

 

Using a pastry brush and some melted butter completely grease the inside of the Bundt tin.
Using a pastry brush and some melted butter completely grease the inside of the Bundt tin.

 

Cream the butter and sugar together, until pale and fluffy.
Cream the butter and sugar together, until pale and fluffy.

 

Starting and finishing with the sifted dry ingredients (flour, baking powder and salt), add one third of the dry ingredients, whilst slowly mixing.

Next add half of the eggs (I pop them in a small jug and lightly mix them first), continuing to mix on a low speed.

Repeat again and then add the last third of the dry ingredients and mix in.

Zest 2 limes. Either using a zester, which gives long, thin, green strips, or by finely grating the zest.

Add the Malibu or milk to the bowl and mix in.

Add the coconut and lime zest. Fold into the cake batter.
Add the coconut and lime zest. Fold into the cake batter.

 

Spoon the cake batter into the Bundt tin. Rap the tin on the work surface a couple of times, this will release any trapped air bubbles
Spoon the cake batter into the Bundt tin. Rap the tin on the work surface a couple of times, this will release any trapped air bubbles.

 

Place the tin into te preheated oven and bake for an hour, or until a skewer, inserted into the deepest part of the cake, comes out clean.

Remove the cake from the oven and allow to cool completely in the tin.

Lime Coconut Blossom Bundt Cake turn the cake out onto a baking rack.
Lime Coconut Blossom Bundt Cake turn the cake out onto a baking rack.

 

Lime Coconut Blossom Bundt Cake place the cake on a board or cake stand.
Lime Coconut Blossom Bundt Cake place the cake on a board or cake stand.

 

Place the icing sugar into a bowl. Juice the limes and then add enough juice to the icing sugar to form a glaze that just drips from a spoon – I needed all the juice from both limes.

Lime Coconut Blossom Bundt Cake drizzle the lime glaze over the cake. www.feastingisfun.com
Lime Coconut Blossom Bundt Cake drizzle the lime glaze over the cake. www.feastingisfun.com

 

Lime Coconut Blossom Bundt Cake place the flowers onto the cake, dabbing the base of each one with glaze to hold it. Then get sprinkling with glitter! www.feastingisfun.com
Lime Coconut Blossom Bundt Cake place the flowers onto the cake, dabbing the base of each one with glaze to hold it. Then get sprinkling with glitter! www.feastingisfun.com

 

This cake, just on it’s own, straight out of the Bundt pan, is stunning. Just a few extra decorations sends it completely over the top.

I hope that you agree?

 

Lime Coconut Blossom Bundt Cake sing Happy Birthday and cut into this beautiful cake. www.feastingisfun.com
Lime Coconut Blossom Bundt Cake sing Happy Birthday and cut into this beautiful cake. www.feastingisfun.com

 

I hope I’ve encouraged you to give Bundt pans a try?

The general rules are, make sure the pan is properly greased and never fill it more than 3/4 full of cake batter.

I would love to know if you are a Bundt cake baker?

Here are some other Bundt cakes I have baked:

Crazy Caramel Carrot Cake

Malted Marbled Chocolate Cake

I really enjoy reading your comments and would love to hear what you think of this Lime Coconut Blossom Bundt Cake?

Sammie x

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Marbled Chocolate Bundt Cake

Hello, welcome to my blog. I’m back after a couple of weeks off with our family, during which we celebrated our eldest daughter’s 16th birthday – erm where did those years go?? Anyway, I digress! It was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So I took my spring form cake tin with me – doesn’t everyone?? Star had a maltesers ice cream cake on her birthday, which was knockout! Buuutt now we’re home and there are other family members to celebrate Star’s birthday, so, knowing her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to change up my usual┬áChocolate Marble Cake┬á recipe and make her a Marbled Chocolate Bundt Cake. Ooh you are going to be so pleased I came up with this cake!!

Marbled Chocolate Bundt Cake - feastingisfun.com
Marbled Chocolate Bundt Cake – feastingisfun.com

 

See – I thought you’d be pleased. This is the second recipe I have made where I use plain flour and add the baking powder seperately. I also guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). This Marbled Chocolate Bundt Cake was a complete success, both visually and in the taste department.

Marbled Chocolate Bundt Cake - drizzled with chocolate and sprinkled with edible gold stars.
Marbled Chocolate Bundt Cake – drizzled with chocolate and sprinkled with edible gold stars.

 

Most importantly to me though was that the birthday girl herself liked it. Tick box – result!! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. The drizzled chocolate adds different flavours and texture, overall this cake is a stunner. Perfect as a Celebration cake.

Marbled Chocolate Bundt Cake - each slice shows the beautiful marbling.
Marbled Chocolate Bundt Cake – each slice shows the beautiful marbling.

 

I absolutely am falling in love with Bundt cake pans. Who wouldn’t?? They give such beautiful detail to the baked cake. I was very tempted to put Maltesers into the little dimples on the cake, but thought that it looked better with just the drizzled chocolate. However, if I was baking my┬áMalted Marbled Chocolate Cake I absolutely would – maybe sprinkling a few crushed Maltesers over the top as well?? The possibilities with decorating a Bundt cake are endless, as the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

This is the Bundt tin I used.
This is the Bundt tin I used.

 

Soo gorgeous I know. I’m even toying with the idea of making a jelly in it – can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavouless oil, but I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Firstly the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe :

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt

2 tsp Vanilla Extract

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

Method : Preheat oven to 175C/160C fan

 

Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.
Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.
Whisk the sugar, butter, salt and vanilla extract until light and creamy.
Whisk the sugar, butter, salt and vanilla extract until light and creamy.

 

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Starting with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is well incorporated.
Give the ingredients a good mix with a spatula to ensure everything is well incorporated.

 

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to half of the cake batter. Mix well to incorporate.
Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.
You are now ready to start building your Marbled Chocolate Bundt Cake.
You are now ready to start building your Marbled Chocolate Bundt Cake.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter in the Bundt tin.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Using a wooed spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.
Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

 

Please don’t worry if you think there is not enough batter for the pan (I worried!!), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

Test with a skewer (I used a bamboo BBQ one!) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean. Once cooked remove the cake pan from the oven.

Marbled Chocolate Bundt Cake - allow to cool in the tin for 15 mins.
Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

 

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake!! Allow to fully cool.

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy on the nuking! I speak from experience!!

Marbled Chocolate Bundt Cake - once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake - drizzle over the melted chocolate.
Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

 

Using a teaspon gently drizzle, first the white and then the milk chocolate over the cake – soo pretty.

Marbled Chocolate Bundt Cake - for extra sparkle I showered the cake with edible gold stars!
Marbled Chocolate Bundt Cake – for extra sparkle I showered the cake with edible gold stars!

 

This Marbled Chocolate Bundt Cake is a real show stopper – I had to stop myself adding gold candles, but that would totally work.

Perfect for birthdays, celebrations, get-me-through-the-day, this cake has the WOW factor and demands to be shared amongst friends, family, neighbours, work colleagues – in fact anyone would have their day brightened with the gift of this cake.

Do you bake cakes to share – just because it’s a wonderful thing to do?

Happy baking.

Sammie x

 

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