Chocolate and salted caramel bundt cake recipe

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  • Serves 14
  • 20mins to prepare, 55mins to cook and 10mins to cool
  • 638 calories / serving
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The perfect indulgent cake and great food for sharing with friends and family.

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 21cm (8in) diameter bundt or ring tin. Put the cocoa in a bowl and add 200ml (7fl oz) boiling water and stir until smooth. In a separate bowl, sieve the flour with the baking powder and sugar. Add the eggs, vanilla and butter to the cocoa mixture and beat for 1 minute using an electric whisk.
  2. Gradually add the egg mixture to the flour mix, whisking well after each addition. Pour the mixture into the greased tin and bake for 45-50 minutes. Let it cool in the tin for 10 minutes, then turn out onto a cooling rack.
  3. To make the caramel, melt the butter, brown sugar, caster sugar and golden syrup in a heavy-based pan. Simmer gently for 5 minutes stirring now and then. Pour over the cream, add the salt and stir well. Simmer for 1 minute more, then set aside to cool.
  4. To make the curls, melt the two chocolates separately and pour into separate baking trays in a thin layer. Chill in the fridge for 10 minutes. Once hard, drag the blade of a large knife along the chocolate to scrape up a thin curled layer. Chill until needed.
  5. To serve, pour the caramel over the cooled cake and sprinkle with the chocolate curls and almonds.

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  • Ingredients

  • 100g (3 1/2oz) cocoa powder
  • 340g (11 1/2oz) self-raising four
  • 2 tsp baking powder
  • 500g (17 1/2oz) caster sugar
  • 5 medium eggs
  • 15ml (1tbsp) vanilla extract
  • 275g (9 1/2oz) butter, softened
  • For the salted caramel

  • 75g (2 1/2oz) butter
  • 50g (1 3/4oz) soft brown sugar
  • 50g (1 3/4oz) caster sugar
  • 50g (2oz) golden syrup
  • 100ml (3 1/2fl oz) double cream
  • 2tsp sea salt flakes
  • 100g (3 1/2oz) white chocolate
  • 100g (3 1/2oz) dark chocolate
  • 2tbsp flaked almonds, toasted
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  • Energy 2669kj 638kcal 32%
  • Fat 35.1g 50%
  • Saturates 19.5g 98%
  • Sugars 54.6g 61%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 77g Protein 7.9g Fibre 4.1g

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