Chocolate and soured cream bundt cake with ganache topping

Method

1. Heat the oven to 170°C/fan150°C/gas 31/2. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
2. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
3. Melt the chocolate in a bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Once melted, take off the heat and sift in the cocoa powder. Add the vanilla extract, soured cream and 80ml boiling water, then stir to a smooth, thick paste.
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4. In another large bowl, using an electric whisk, cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, whisking well after each addition, then stir in the chocolate paste until well combined – but don’t over-mix. Fold in the flour mixture, using a metal spoon.
5. Dollop the mixture into the greased bundt tin and smooth the top. Bake for 45 min or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 15 min, then turn the cake out on to a wire rack and leave to cool (see food team’s tip).
6. To make the topping, heat the cream in a small saucepan until it just comes to a simmer, then remove from the heat and add the chopped chocolate. Leave for one minute so the hot cream has a chance to start melting the chocolate. Stir until the chocolate has fully melted and the mixture is smooth. Pour straight over the cooled bundt, leave to set, or serve while the ganache is still warm.

Recipe by Emine Hassan of mbakes.com.