My Super Moist Chocolate Cake Recipe

I've become a big fan of Bundts. The main reasons are:

1. You can make it all in one tin, so less cleaning up (yay)
2. They are SO much easier to cut than regular sponges
3. They look so pretty!

Seriously, if you haven't already, you should try them!

Chocolate cake wouldn't usually be my first choice. However, this particular recipe is so moist and rich it's genuinely the best chocolate cake I've tasted.

The first Bundt recipe I ever tried was a Dark Chocolate Chiffon Cake with Fluffy Rosewater Frosting, from one of my all time favourite food bloggers Sweetapolita. I made it for a Clandestine Cake Club meet up, and everybody raved about it. So much so I've had a lady from the club ring me up out of the blue for two years in a row, asking me to make it for her as a birthday cake. High praise indeed, Thanks Sweetapolita!

After a recent Degustabox (UK) delivery containing some lovely Dr Oetker premium dark chocolate baking ingredients, and some delicious Solo toasted marshmallow creme, I decided to get a bit creative and come up with my very own moist chocolate cake recipe.

I'm pleased to say that the result was even better than expected. If you haven't heard of a chiffon cake it's essentially a sponge made with oil instead of butter.

To create a fluffy texture you separate the eggs and produce a meringue before combining with the rest of the ingredients (which include warm water and baking soda to create its own aeration).

This creates a really light, fluffy and moist cake, with less of a crumb so I find it holds it's shape a little better.

I'm a huge fan of chiffon cakes, this recipe could easily be used as a really good chocolate cake recipe as it is, and isn't restricted to just Bundts! I hope you enjoy!

Ingredients:

For the cake

• 275g Golden Caster sugar (separate 200g from 75g)
• 150g Self raising flour
• 25g premium dark cocoa powder (plus a little extra for basting the tin)
• 2 egg whites
• 3 eggs
• 1 teaspoon vanilla paste
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 pint oil (I used rapeseed oil)
• 100ml warm water
• 100g premium dark chocolate
• A little butter to baste the tin with

For the frosting

• 1 tub toasted marshmallow creme
• 200g golden caster sugar
• 200g butter
• 200g condensed milk

Method:

• Pre-heat oven to 170'C
• Baste the Bundt tin with butter and then dust with a little cocoa powder (make sure you get into all the groves)
• Separate the eggs, you should end up with 5 egg whites and 3 yolks
• Melt the chocolate
• Beat the yolks and 200g sugar together
• Then add the oil, melted chocolate, vanilla paste and warm water and mix well.
• Finally mix this with the flour, cocoa powder, baking powder and baking soda. Leave to one side.
• In a clean bowl whisk the egg whites until white and frothy, then gradually add the remaining 75g sugar and whisk until glossy and stiff. (I use an electric whisk!)
• You then need to gradually incorporate the meringue mixture to the wet chocolatey mixture. You should notice that while you've been making the meringue mix, the chocolatey mix will have become aerated and bubbly. You don't want to lose too much of the air from either mixes so gently fold the meringue into the chocolate mix.

•  Once combined, spoon the mixture into the bundt tin, making sure to distribute evenly. Make sure it's pressed into the edges too. Place in the preheated oven for 40 minutes or until a skewer comes out clean. Be warned this cake is a bit of a monster in the oven, so be careful not to overfill the bundt tin.

For the Frosting:

• While your bundt is baking away in the oven you can prep your gooey marshmallow frosting.
• Now the advice for this is to use a sugar thermometer to gauge when it's been heated enough, however I have made a similar caramel recipe before without a sugar thermometer so as long as you keep a good watch over it, it's not essential. This part needs your full attention, you need to watch over the pan the whole time.
• Slowly melt the butter in a pan.
• Add the sugar and gently heat until the sugar starts to disolve **be really careful not to let the sugar catch and burn**
• Add the condensed milk and marshmallow creme.
• Heat over a low heat until it reaches (200'F)- NB I usually use Celsius but for this part Fahrenheit is an easier gauge, any decent thermometer should have both. If you don't have a thermometer you can (carefully) judge this point by a pretty sudden change in thickness. You'll notice the mixture becomes pretty thick all of a sudden, at this point take off the heat.
• Pour the mixture into a bowl and allow to set.

Dressing the Bundt:

Once the Bundt is out of the oven, place to one side and allow to cool fully in the tin until turning out. That way you get the best result.

Now if you're anything like me by this point you'll be desperate to add the frosting and tuck in... (which is what I did)... but from experience my advice would be to leave the frosting overnight to set a little.

When it's freshly made it will still be a little runny, but once left overnight it sets to a treacle like texture... this holds much better on the Bundt than if it's dressed straight away.

For best results spoon the frosting over the bundt on the same day you're planning to eat/present it. You may find you don't need all of the frosting, but we kept some to add to each slice on serving as it was so goooood.

Don't worry if after a day or so the frosting pools into the middle, if you keep some frosting spare you can drizzle it over again per serving. This was actually my husbands favourite bit... spooning up all the crumbs mixed in with the caramel-like frosting.