Chocolate bundt cake

Serves 8 to 10
Prep time 15 minutes
Baking time 55 minutes

chocolate bundt
420g self raising flour
100g cocoa powder
1 tbsp baking powder
1½ tsp baking soda
600g condensed milk
200g butter, melted
1 tbsp vanilla essence
450ml water

gold syrup
3 cups white chocolate, melted
3 drops gold colouring
2 cups gula melaka, melted
½ cup whipping cream

• Preheat the oven to 200°C. In a medium bowl, whisk together flour, cocoa powder, baking powder and baking soda. Sift the mixture.
•  Add the condensed milk, butter, vanilla essence and water to the dry ingredients. Whisk well. Grease and flour a 10-cup bundt pan.
• Bake for 15 minutes, then turn the temperature down to 150°C and bake for a further 25 minutes. The cake is ready when it leaves the sides of the tin and is springy to the touch.
• Invert the tin over a plate and tap sharply to remove. Transfer to a cooling rack to let cool completely.
• Combine the ingredients for the gold syrup in the bowl of an electric mixer and beat till smooth and runny.
• Drizzle over the bundt cake, letting the syrup trickle down the sides.

Excerpt from the September 2013 issue of epicure.

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