Chocolate & Ginger Bundt Cake
Posted: Sat Mar 04, 2017 7:02 pm
Chocolate & Ginger Bundt Cake
Ingredients
2 cups flour
2/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
3 tsp ground ginger
1/4 tsp salt
1 1/4 cups buttermilk (or natural yoghurt or milk/natural yoghurt mix)
1/2 cup granulated sugar (more if you have a sweet tooth)
1/2 cup sunflower oil
2 eggs
100g chopped mixed peel (I use the green one as it's a milder flavour than the orange)
1 tsp vanilla essence
Handful of chocolate drops
Method
Heat oven to 350F/180C/170C fan
Lightly oil a 10" bundt or tube pan
In a large bowl, combine first 6 ingredients.
In a medium bowl, whisk together remaining ingredients.
Add buttermilk mix to flour mix. Beat till just combined.
Spoon into pan, spread evenly.
Bake for 30-40 mins or until skewer comes out clean.
Cool in pan for 15 mins then remove and cool completely.
Store in an airtight container.
If you like a really gingery flavour, substitute chopped chrystalised ginger for the mixed peel.
Ingredients
2 cups flour
2/3 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
3 tsp ground ginger
1/4 tsp salt
1 1/4 cups buttermilk (or natural yoghurt or milk/natural yoghurt mix)
1/2 cup granulated sugar (more if you have a sweet tooth)
1/2 cup sunflower oil
2 eggs
100g chopped mixed peel (I use the green one as it's a milder flavour than the orange)
1 tsp vanilla essence
Handful of chocolate drops
Method
Heat oven to 350F/180C/170C fan
Lightly oil a 10" bundt or tube pan
In a large bowl, combine first 6 ingredients.
In a medium bowl, whisk together remaining ingredients.
Add buttermilk mix to flour mix. Beat till just combined.
Spoon into pan, spread evenly.
Bake for 30-40 mins or until skewer comes out clean.
Cool in pan for 15 mins then remove and cool completely.
Store in an airtight container.
If you like a really gingery flavour, substitute chopped chrystalised ginger for the mixed peel.