Triple Chocolate Bundt Cake
A delicious chocolate made with three chocolates, dark chocolate, white chocolate and milk chocolate. A sure winner recipe.
Servings 12 slices
Calories 402kcal
Equipment
- hand mixer or stand mixer
- 20 cm cake ring or Gugelhupf form
- alternatively a 25 cm cake ring.
Ingredients
- 150 g unsalted butter (⅔ cup)
- 200 g caster sugar 1 cup
- 170 g plain flour sifted (1 cup)
- 5 eggs 3 of them egg white, and egg yolk separated
- 50 g cocoa powder sifted (2 tsbsp)
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 60 ml milk ¼ cup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 100 g dark chocolate
- 100 g white chocolate
- 100 g milk chocolate
For the form
- 1 tbsp butter
- 1 handful breadcrumbs (optional)
Instructions
- Preheat the oven to 170°C or 338°F
- Grease the bundt tin with some butter and then coat the edges of the tin with the breadcrumbs.1 handful breadcrumbs, 1 tablespoon butter
- Cream together the butter and 150 g (⅔ cup) of the sugar in a bowl and stir through a quarter of the flour. Add the two whole eggs one by one. Beat thoroughly after each addition. Then add the egg yolks150 g unsalted butter, 200 g caster sugar, 5 eggs
- Add the rest of the flour with the cocoa powder, baking powder and salt. Mix through and then pour in the milk, vanilla extract, almond extract and beat until you achieve a smooth batter.50 g cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon salt, 60 ml milk, 1 teaspoon vanilla extract, 1 teaspoon almond extract, 170 g plain flour
- In a separate bowl, whisk with a handmixer the egg whites until you get soft peaks. Slowly add the remaining 50 g (¼ cup) sugar to the mix and whisk until you get shiny egg whites.200 g caster sugar
- Slowly fold the egg whites into the cake batter.
- Melt the chocolate in 3 different bowls over pans of swimming water or in the microwave.100 g dark chocolate, 100 g milk chocolate, 100 g white chocolate
- Pour half the chocolate into the batter and gently stir to create an marbling effect.
- Bake for around 45 minutes. Test if it is done with a fork or skewer. It is ready if the tip comes out clean. Let the cake cool for around 10 minutes in the loaf thin. Then remove and leave to cool completely.
- While the cake is cooling, drizzle over the remaining chocolate.
Nutrition
Calories: 402kcal | Carbohydrates: 48g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 226mg | Potassium: 233mg | Fiber: 3g | Sugar: 29g | Vitamin A: 427IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 3mg