Caster Sugar
The fine crystal of Chelsea...
- Ingredients
- Method
Ingredients
- 200g unsalted butter, softened, plus extra for greasing the tin
- 300g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 100g dark chocolate, roughly chopped
- 1 tsp vanilla extract
- 160ml sour cream
- 55g cocoa powder
- 400g Chelsea Caster Sugar
- 3 medium free-range eggs, at room temperature
Topping
- 150ml cream
- 70g dark chocolate, roughly chopped
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Leanne Russell
For item 6 you do not say how much cream to use or how much chopped chocolate to use. You make no mention of what type of cream or chocolate to use. CHELSEA: Thank you for bringing this to our attention! We've updated the recipe now.
1
Method
Heat the oven to 170°C/fan150°C. 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.
Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl.
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, sour cream and 80ml boiling water, then stir to a smooth, thick paste.
In another large bowl, using an electric whisk, cream together the butter and Chelsea Caster 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.
Dollop the mixture into the greased bundt tin and smooth the top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 15 minutes, then turn the cake out on to a wire rack and leave to cool.
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.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Reviews
1
What did you think of this recipe?
Leanne Russell
For item 6 you do not say how much cream to use or how much chopped chocolate to use. You make no mention of what type of cream or chocolate to use. CHELSEA: Thank you for bringing this to our attention! We've updated the recipe now.
1
ingredients
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g Chelsea Caster Sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team's tip)
- 4 large free-range eggs, at room temperature
To serve
- 20g Chelsea Icing Sugar
- Crème fraîche
- Fresh berries
learn about baking
How to Choose SugarFor Baking?
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