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My Beach Kitchen Blog

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CHOCOLATE AND VANILLA BUNDT CAKE

Kelly Lowdon

Apologies in advance if you start seeing this cake mould used way to much.  It is my latest kitchen purchase and I am totally in love with it.  I was actually going to buy some new exercise gear, but brought a cake tin instead?  I know they are very opposite ends of the spectrum, oh well next week for the exercise gear.  Anyway this is just a delightful cake to make, with beautiful swirls of chocolate and vanilla inside.  A great cake for any occasion and you can dress it up with pistachios and rose petals or what ever you like.  A light dusting of icing sugar would also look just terrific.  Happy Baking!

BUNDT CAKE

INGREDIENTS

300 g unsalted butter, diced

300 g golden caster sugar

6 medium eggs

150 ml milk

275 g self-raising flour

1 tsp baking powder

1 tsp vanilla extract

100 g dark chocolate chips (approx. 70% coco is possible)

25 g cocoa powder

1 tbsp dark rum

CHOCOLATE ICING

100 g milk chocolate broken into pieces

25 g unsalted butter

2 tablespoons of milk

Chopped pistachio nuts and dried rose petal for on top (optional)

METHOD

1.      Preheat oven to 170 degrees fan-forced.  Butter and flour a 25cm non-stick Bundt ring mould with a whole in the middle.  Cream the butter and sugar together in a food processor.  Beat in the eggs one at a time, then the milk- don’t worry if the mixture appears curdled at this stage, it will come back together.

2.      Divide the mixture between two large bowls – you can weigh it to be accurate if you prefer.  Sift the flour and baking powder together.  Add 150 g of flour to one bowl and carefully fold in the vanilla and the chocolate chips.  In the other bowl add 125 g and the 25 g of cocoa powder along with the rum and mix.

3.      Spoon the chocolate mixture into the base of the tin, creating a swirl and trough like effect, then add the vanilla mixture on top.  By putting the chocolate layer on the base it should help to reduce the likely hood of the mixture sticking.  Bake for around 50 minutes or until a skewer comes out clean.  Run a knife around the edge of the cake and allow to cool for 30 minutes in the tin.  Then place on a cake stand or rack and allow it to cool completely.

4.      To make the chocolate icing, melt all ingredients in a bowls over a small saucepan of simmering water.  Once melted pour liberally over your cake and sprinkle with nuts and petals if using and allow to set. 


NOTE:  This cake is better on the second day as it firms up.