Chocolate and Rum Chata Caramel Bundt Cake

img_4183Having spent the last few months admiring successes of other bakers attempts at making Bundt cakes, of all shapes,sizes and flavours, I decided to buy a tin of my own. My choice was a Nordic Ware,Heritage Bundt Pan. I loved the design and I especially like the way any icings,sauces etc, follow the shape of the finished cake.

Having received the pan in the post,I couldn’t wait to get started. I decided to make a basic chocolate Bundt and add a caramel sauce to decorate.

Well here is my first attempt,I think it’s turned out ok. The superior baking performance of this bakeware certainly makes for a successful end product.It looks moreish and rich but will do just fine for our dessert after dinner tonight.

img_4185Ingredients

* 2 tbsp unsalted butter, for greasing
* 100g dark chocolate
* 50g cocoa powder
* 1 tsp vanilla extract
* 200ml sour cream
* 300g plain flour
* 1 tsp baking powder
* ½  tsp bicarbonate of soda
* ½ tsp salt
* 200g unsalted butter, at room temperature
* 400g caster sugar
* 3 eggs

For the Rum Chata and cream sauce
* 200g unsalted butter, chopped
* 250ml double cream
* 350g soft light brown sugar
* 2 tbsp Rum Chata ( Rum liqueur, you can use a liqueur of your choice,Baileys perhaps)
METHOD
* Heat oven to 170ºC/fan150ºC/gas 3. Using the 2 tbsp of butter, grease a 2.4 litre bundt tin so it’s completely coated.
* Melt the chocolate in a glass bowl set over a simmering pot of water, making sure the bottom doesn’t touch the water. Alternatively you microwave it for 30 secs at a time until melted. Remove from the heat and add in the cocoa, vanilla, sour cream and 75ml hot water and whisk until smooth.
* In another bowl whisk together the flour, baking powder, bicarbonate of soda and salt.
* In a standing electric mixer beat the butter with the sugar until fluffy.  Add the eggs, one a time, then beat for 3 mins until thick and full.  Stir in the chocolate sour cream mixture, then add the flour mixture. Mix again and then scrape into the bundt tin. Bake for 45-50 mins or until a skewer comes out clean. Remove from oven and leave to cool for 15 mins.  Place a wire cooling rack over the top and flip over. Leave to cool completely.
* To make the Rum Chata caramel sauce, put all the ingredients into a large frying pan and heat until bubbling, about 5 mins.
* Serve the cake with the caramel sauce poured over the top.

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