If you are looking for a decadent and delicious chocolate cake that is easy to make and impressive to serve, look no further than this chocolate bundt cake nigella recipe. This cake is moist, rich, and fudgy, with a glossy chocolate icing that drips down the sides. It is perfect for any occasion, whether itās a birthday, a holiday, or just a treat for yourself.
This recipe is inspired by the famous British chef and author Nigella Lawson, who is known for her indulgent and comforting dishes. She has several chocolate cake recipes in her books and website, but this one is my favorite. It is adapted from herĀ Old Fashioned Chocolate CakeĀ andĀ Dark and Sumptuous Chocolate CakeĀ recipes, with some tweaks and tips to make it even better.
- Learn: Basics of Cake Baking
What is Chocolate Bundt Cake Nigella Lawson?
Chocolate bundt cake nigella is a decadent and delicious chocolate cake that is baked in a bundt pan, which is a round cake pan with a hole in the center and fluted sides. The cake is inspired by the recipes of Nigella Lawson, a famous British chef and author who is known for her indulgent and comforting dishes. The cake is moist, rich, and fudgy, with a glossy chocolate icing that drips down the sides. It is perfect for any occasion, whether itās a birthday, a holiday, or just a treat for yourself.
- Related: Mary Berry Chocolate Bundt Cake
Why Youāll Adore This Chocolate Bundt Cake Nigella Recipe
This chocolate bundt cake stands out for several reasons:
- Ease of Preparation: Its simplicity is key. No need for complex equipment or advanced baking skills ā a bundt pan, a few basic ingredients, and a food processor are sufficient.
- Rich and Luxurious Taste: With its moist, dense texture, deep chocolate flavor, and smooth icing, this cake is a dream for chocolate aficionados.
- Flexibility for Any Occasion: Whether celebrating a birthday, or holiday or indulging in a personal treat, this cake suits all. Its adaptability allows for various toppings like nuts, fruits, or sprinkles, tailoring it to your preference.
- Visually Impressive: The cakeās elegant shape and glossy icing create a stunning visual impact, sure to impress guests and give the impression of a labor-intensive baking process.
What You Need to Make Chocolate Bundt Cake Nigella Recipe
To make this chocolate bundt cake nigella recipe, you will need the following ingredients:
For the Cake
- 200 grams (1 2/3 cups) of plain flour
- 200 grams (1 cup) of caster sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 40 grams (1/3 cup) of best-quality cocoa powder
- 175 grams (3/4 cup) of soft unsalted butter
- 2 large eggs
- 2 teaspoons of vanilla extract
- 150 millilitres (2/3 cup) of sour cream
For the Icing
- 75 grams (1/3 cup) of unsalted butter
- 175 grams (6 ounces) of best quality dark chocolate (min. 70% cocoa solids), finely chopped
- 300 grams (2 1/2 cups) of icing sugar
- 1 tablespoon of golden syrup
- 125 milliliters (1/2 cup) of sour cream
- 1 teaspoon of vanilla extract
Useful Equipment
You will also need a 10-12 cup bundt pan, a saucepan, a mixing bowl, a whisk, a spatula, a wire rack, and a cake stand or plate.
Instructions to Make Chocolate Bundt Cake Nigella
Follow these steps to make this chocolate bundt cake nigella recipe:
Step 1: Preheat the Oven and Prepare the Pan
Preheat the oven to 180Ā°C/160Ā°C Fan/350Ā°F/gas mark 4 and place a baking sheet on the middle rack. Grease the bundt pan well with butter and dust with a little flour or cocoa powder. Tap out the excess and set aside.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the flour, sugar, baking powder, bicarbonate of soda, and cocoa powder until well combined. Add the butter, eggs, vanilla, and sour cream and whisk again until you have a smooth and thick batter.
Step 3: Bake the Cake
Pour the batter into the prepared bundt pan and spread it evenly with a spatula. Place the pan on the baking sheet in the oven and bake for 40 to 45 minutes, or until a skewer inserted in the center comes out clean.
Step 4: Cool the Cake
Let the cake cool slightly in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely.
Step 5: Make the Icing
In a small saucepan over low heat, melt the butter and add the chocolate, icing sugar, golden syrup, sour cream, and vanilla. Stir until smooth and glossy, then remove from the heat and let it cool slightly.
Step 6: Ice the Cake
Transfer the cake to a cake stand or plate and drizzle the icing over the top, letting it drip down the sides. You can use a spatula to spread it evenly if you like. Sprinkle some edible rose petals or chopped pistachios on top for decoration if you wish.
Step 7: Enjoy Your Chocolate Bundt Cake Nigella Recipe
Your chocolate bundt cake nigella recipe is ready to serve. Cut into slices and enjoy with some whipped cream or ice cream if you like. This cake will keep well in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
What Do I Serve With Chocolate Bundt Cake Nigella Lawson?
This cake is delicious on its own, but you can also serve it with some whipped cream or ice cream if you like.
Some other options are:
- Fresh berries, such as strawberries, raspberries, or blueberries, add some freshness and color.
- A dollop of mascarpone cheese, to add some creaminess and tanginess.
- A drizzle of salted caramel sauce, to add some sweetness and saltiness.
- A sprinkle of flaky sea salt, to enhance the chocolate flavor and add some crunch.
Professional Tips for a Flawless Chocolate Bundt Cake Nigella Lawson
To enhance your baking experience, consider these expert tips:
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smoother, more cohesive batter.
- Quality of Cocoa and Chocolate: Opt for high-quality, Dutch-processed cocoa powder for its rich flavor and darker color. Similarly, select chocolate with a minimum of 70% cocoa solids for optimal taste and texture. Consider dairy-free or vegan options if needed.
- Sour Cream Alternatives: If sour cream is unavailable, plain yogurt or buttermilk can be substituted, adding moisture and aiding the rise of the cake.
- Golden Syrup Substitutes: Honey, maple syrup, or corn syrup can replace golden syrup, contributing to the icingās sweetness and sheen.
- Baking Time Attention: Avoid overbaking to prevent dryness. Check the cake with a skewer after 40 minutes and remove it from the oven once itās clean.
- Cooling Before Icing: Allow the cake to cool completely before applying icing to prevent it from melting off. Refrigerating the cake beforehand can simplify the icing process.
- Icing Consistency Adjustment: Modify the icing to the desired consistency by altering the amounts of sour cream or icing sugar. Aim for a pourable yet firm consistency for ideal coating.
Variations of Chocolate Bundt Cake Nigella
Personalize this cake with these creative variations:
- Extra Chocolatey: Incorporate chocolate chips or chunks into the batter for intensified chocolate flavor and gooey texture.
- Citrus Twist: Add orange zest or juice to both the batter and the icing for a refreshing citrus contrast.
- Nutty Crunch: Mix chopped nuts like walnuts, pecans, or almonds into the batter or icing for additional crunch and nuttiness.
- Spice Infusion: Enhance the batter or icing with spices such as cinnamon, nutmeg, or cardamom for warmth and aroma.
- Creamy Swirls: Swirl peanut butter or Nutella into the batter or icing, adding a creamy texture and rich flavor.
How do I store and Freeze Chocolate Bundt Cake Nigella Leftovers?
Storing and reheating your Chocolate Bundt Cake Nigella leftovers properly will ensure that you can enjoy the cakeās rich flavor and moist texture for days after baking. Hereās how you can do it:
Room Temperature Storage:
- Place the cake in an airtight container to maintain its moisture and prevent it from absorbing other odors.
- Store it at room temperature, ideally in a cool, dry place away from direct sunlight or heat sources.
- The cake will remain fresh and enjoyable for up to 3 days.
Refrigerator Storage:
- For longer storage, keep the cake in the refrigerator.
- Wrap the cake tightly in cling film or aluminum foil before placing it in an airtight container. This prevents it from drying out and maintains its texture.
- The refrigerated cake stays good for up to a week.
Freezer Storage:
- Freezing is ideal for extending the cakeās shelf life. You can freeze it whole or in slices.
- Wrap the cake or slices thoroughly in plastic wrap, followed by a layer of foil, to protect against freezer burn and odor absorption.
- Label the cake with the date, and it can be stored for up to 3 months.
How do I reheat Chocolate Bundt Cake Nigella Leftovers?
Microwave Reheating:
- For a quick warm-up, use the microwave.
- Place a slice or a portion of the cake on a microwave-safe plate.
- Heat it for 10 to 15 seconds, checking to ensure it doesnāt overheat or dry out.
Oven Reheating:
- Preheat your oven to 160Ā°C/140Ā°C Fan/320Ā°F/gas mark 3.
- Wrap the cake or slices in aluminum foil to prevent drying out.
- Place it in the oven for 10 to 15 minutes until itās warmed through.
Enjoying Cold or at Room Temperature:
- The cake also tastes excellent when served cold or brought back to room temperature.
- Simply take the cake out of the refrigerator and let it sit for a while before serving, as this allows the flavors to come through more prominently.
Nutrition value per serving (based on 12 servings):
- Calories: 410 kcal
- Fat: 22 g
- Carbohydrates: 54 g
- Protein: 5 g
- Fiber: 3 g
- Sugar: 39 g
- Sodium: 230 mg
- Calcium: 51 mg
- Iron: 2 mg
Other Famous Cake Recipes
- Mary Berry Pineapple Upside Down Cake
- Mary Berry Red Velvet Cake
- Mary Berry Strawberry Cheesecake
- Mary Berry No Bake Baileys Cheesecake
- Mary Berry Marble Cake
- Mary Berry Banana and Chocolate Loaf
- Mary Berry Banana and Walnut Loaf
- Coconut Cake Nigella
- Delia Smith Banana Cake
FAQs
Can I make this chocolate bundt cake nigella recipe in advance?
Yes, you can make this cake in advance and store it in an airtight container for up to 3 days at room temperature or up to a week in the fridge. You can also freeze the cake for up to 3 months, either whole or in slices, wrapped tightly in plastic wrap and foil. To serve, you can thaw the cake at room temperature or reheat it in the microwave or oven.
What kind of bundt pan do I need for this recipe?
You will need a 10-12 cup bundt pan for this recipe, which is equivalent to a 2.5-3 liter or 9-10 inch pan. You can use any shape or design of bundt pan, as long as it has enough capacity and a non-stick surface. Make sure that you grease the pan well with butter and dust with a little flour or cocoa powder before pouring the batter.
How do I prevent the cake from sticking to the pan?
To prevent the cake from sticking to the pan, you need to grease the pan well with butter and dust with a little flour or cocoa powder. Tap out the excess and set aside. You can also use a non-stick baking spray instead of butter and flour. After baking, let the cake cool slightly in the pan for 10 minutes, then invert it onto a wire rack and let it cool completely. If the cake still sticks, you can run a knife or a spatula around the edges and gently shake the pan to loosen the cake.
How do I make this cake vegan or gluten-free?
To make this cake vegan, you can replace the butter with vegan butter or coconut oil, the eggs with flax eggs or applesauce, and the sour cream with vegan sour cream or yogurt. You can also use dairy-free or vegan chocolate for the icing. To make this cake gluten-free, you can replace the plain flour with gluten-free flour or almond flour, and add a teaspoon of xanthan gum to help the cake hold together. You can also use gluten-free baking powder and bicarbonate of soda.
Final Words
I hope you enjoyed this chocolate bundt cake nigella recipe and found it helpful. This is one of my favorite chocolate cake recipes and I make it often for my family and friends. It is easy, delicious, and impressive, and Iām sure you will love it too.
If you have any questions or feedback, please let me know in the comments below. I would love to hear from you and see how your cake turned out. Thank you for reading and happy baking!
