So I wanted to bake something outstanding for a recent birthday celebration, the recipient is an out and out chocoholic…me! 
I figure that it should be something special – this is very important, it should be extremely easy to make and with minimal washing up – which this recipe is.
Also it had the added benefit allowing little hands to help with plenty of chocolate covered spoons to lick.  
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This cake is alarmingly easy to make, no electric mixers involved, just good old fashioned saucepans and a mixing bowl. The method is simple and there is nothing fancy on the ingredient list.

I love that is isn’t too sweet but so moist and moreish! I promise you that the bundt tin you bought -in my case, at our local German discount store in the reduced to clear basket! – and haven’t really used will come to life with this perfect celebration cake.  

Serves 8-10

225g Butter
35g Cocoa powder
Pinch of salt
220ml Water
250g Plain flour
350g Caster sugar
1½tsp Bicarbonate of soda
2 Eggs
140g Sour cream or full fat greek yogurt
1 tsp Vanilla extract

100g Dark chocolate (minimum of 55% cocoa solids)
125ml Double cream

Preheat the oven to 180ºC/350ºF/Gas Mark 4.

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Grease a  23 x 8 cm (2.8 liters) or 9 x 3 inches (12 cups) bundt tin with butter, shake a little flour into the tin and angle it around so that the flour sticks to the sides of the tin, when the tin is fully coated tip out the excess.

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Place the butter, cocoa, salt and water in a small saucepan. Melt over a low to medium heat and stir until the butter is completely melted, do not boil. Set aside to cool.

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Place the flour, sugar and bicarbonate of soda into a large bowl, whisk to remove the lumps.

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Pour half of the melted butter and cocoa mixture into the flour and mix until completely combined, it will be very thick! Add the remainder and combine.

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Whisk in the eggs one at a time, add the sour cream/greek yogurt and vanilla and mix thoroughly.

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Pour the mixture into the prepared bundt tin and bake for 40-45 minutes or until a skewer comes out clean.

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Check the cake at 40 minutes, if the skewer doesn’t come out clean give it another 5-10 minutes and check again.  Allow the cake to cool in the tin, then turn out onto your serving plate.

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Meanwhile make the glaze, place the double cream and the broken chocolate into a small saucepan and melt over a medium heat. Do not boil.

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Once the chocolate is fully melted, remove from the heat and allow to cool.

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As the glaze cools it will begin to thicken (pictured above) when the cake is completely cool pour the glaze over the cake. 

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If like me your glaze cooled too much (pictured above) and is not pouring consistency, warm over a low heat until it melts slightly again. Pour it over your cooled and sumptuous cake.  

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