As regular readers of my blog will know, the Ealing and District Beekeepers Association is really a tea-and-cake association. Everyone turns up on a Saturday afternoon for a bit of cake at the apiary table washed down by a very good cup of tea. Occasionally, there is some beekeeping too. Yesterday I baked a chocolate bundt cake that disappeared very quickly. It is easy to make.
- 200g (7oz) butter
- 200g (7oz) caster sugar
- 300g (10.5oz) self-raising flour
- 1/2 tsp baking powder
- 4 medium eggs (beaten)
- 2 tbsp cocoa powder
- 100ml (4oz) semi-skimmed milk
- 3 dsp assorted chocolate sprinkles
- icing sugar
- 22cm (8–9in) bundt tin
- large mixing bowl
- wooden spoon
1. Preheat the oven to 170°C (338°F) and grease the bundt tin with butter and a light dusting of flour. Also whip the eggs and put to one side.
2. Mix the butter and sugar in the large mixing bowl until the mixture is golden and creamy
TIP: I use a wooden spoon for all my mixing.
3. Gradually fold in the whisked eggs.
TIP: a teaspoonful of flour added each time helps to stop the mixture from curdling.
4. Fold in the flour and baking powder, then fold in about half (50ml / 2oz ) of the milk until the mixture is soft and easy to stir.
5. Stir in the cocoa powder and chocolate sprinkles, then keep adding a drop of milk until the mixture is soft and dropping again.
TIP: I find that I never need to use all of the milk.
6. Pour the mixture into the bundt tin and smooth it around the tin using the back of the wooden spoon.
7. Bake the mixture in the oven at 160–170°C for about 30–40 minutes.
TIP: the cooking time depends on your oven and how much time it takes to prepare your mixture. (Yesterday I got distracted by a woodpecker visiting the garden.)
TIP: insert a skewer to test that the cake is cooked (if it comes out clean).
8. Leave the cake to cool for 10 minutes then turn out on a wire rack and leave to cool for 20 minutes before dusting with icing sugar.
It wasn’t my intention, but when I first started experimenting I found that baking in a bundt tin sometimes makes the cake mixture crack as it rises. (This can be fixed by reducing the temperature of the oven.) However, I liked the effect. The ‘crater’ makes the ‘hole’ in the ring-shaped cake look like a volcano’s caldera – inspiring the name chocolate volcano-ring cake!
Stan cut the cake at the apiary using a hive tool and I took one slice for me and one slice to crumble for the robin. It was a busy day in bee-world. Tom was giving a beginner session on queen-rearing, John was taking off the honey from his hives, and Emily and I had our own queens to visit. You can read about that in my next post.