Pine Forest Chocolate Bundt Cake

Dominic Franks celebrates Christmas with a festive favourite family dessert.

I’m not really a big fan of either Christmas cake or Christmas pudding, but I still want to serve something wonderfully festive and dramatic as part of the big Christmas meal.

This simple chocolate cake is light and fluffy and has a little boozy and fruity kick that notches it up to festive fabulousness!

You will need a nine cup Pine Forest Bundt Tin – Nordic Ware makes the best ones in my opinion.
If you can’t find this then the cake will also work well in a regular 22cm deep-sided cake tin.

METHOD:

• Pre-heat the oven to 160°C (fan)/320°F and spray the inside of your Bundt tin liberally with release spray. (Do NOT attempt this cake in this particular tin without it!)
• Heat together the butter and sugar for 6 mins until light and fluffy. This works really well in a stand mixer but you can do it by hand in a large bowl with a wooden spoon.
• Add the rest of the ingredients and beat in well for another few minutes until the cake batter is light and airy. You may want to add a little more liquid or milk to ensure the batter is loose but not sloppy. It should just fall off the spoon.
• Pour into the cake tin and bake for 35-45 minutes or until the top of the cake is risen and bouncy to touch. Remove from the oven and rest upright on a wire rack for 20 mins to allow it to cool slightly.
• Place a plate or cake stand upside down on top of the cake tin and carefully flip them over so that your cake is now resting, right side up on top of the plate. The tin should lift right off. Decorate with icing sugar and poached fruits of the forest.

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