Prep Time: 10 minutes + cooling time
Cooking Time: 45-50 minutes
Serves: 8
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Salted Chocolate Bundt CakeThis recipe proves that you don’t need to break the bank to bake an utterly rich and decadent chocolate cake. All you need is basic pantry ingredients. And just to give it a little edge, I added coarse salt to the chocolate icing and a little pinch to decorate for good measure. It’s not salty as such, but rather enhances the sweetness and rich chocolate flavour. This particular cake really floats my boat. Enjoy!

Salted chocolate bundt cakeSalted Chocolate Bundt Cake

2 c (500 ml) cake flour
2 c (500 ml) sugar
pinch of salt
1 t (5 ml) bicarbonate of soda
125 g butter
1 c (250 ml) strong coffee or water
½ c (125 ml) oil
½ c (125 ml) cocoa powder
2 large eggs
½ c (125 ml) buttermilk or plain yoghurt

60 g butter
2 T (30 m) cocoa powder
¼ c (60 ml) buttermilk or plain yoghurt
1 t (5 ml) vanilla essence
1 ½ c (375 ml) icing sugar
A good pinch of coarse salt

Preheat the oven to 180°C non fan assisted oven.
Grease a 24 cm Bundt cake tin well with cooking spray.
Sift the flour, sugar, salt, and bicarbonate of soda into a bowl.
In a small pot, melt the butter, water, oil and cocoa together. Whisk until well combined. Allow to cool slightly.
Pour over the flour mixture and mix lightly.
Whisk the eggs and buttermilk together.  Add to the flour mixture and fold together until smooth and well combined.
Pour the batter into the tin and bake in preheated oven for 45 – 50 minutes or until skewer comes out clean.
Gently turn out onto a cooling rack. Cool completely before icing.
Icing: In a medium pot, melt the butter. Remove from the heat. Whisk in the cocoa, buttermilk and vanilla essence.
Sieve the icing sugar into the pot and whisk until well combined and silky smooth, fold in the pinch of coarse salt.
Pour icing over cooled cake.
Sprinkle with a bit more coarse salt. Not too much though.

If you don’t have a bundt cake tin, use a standard 24 cm round baking tin and bake for 40 – 45 minutes.

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