You will need a special cake tin called a bundt pan to create this mesmerising shape. Bundt pans come in all shapes and sizes, and you can, of course, make this cake in a round 20cm springform tin, though it won’t be as visually striking. I use Nordic Ware bundt pans which you can purchase online or from Williams-Sonoma. They are non-stick, distribute heat quickly and bake evenly.
The trick here is that you need to grease your pan generously. You can use a pastry brush and softened (room temperature) butter to grease your bundt pans, then lightly sprinkle with flour, tipping out any excess before filling with batter.
You can also use a cooking spray, such as canola spray which is incredibly effective and my preferred method. For the more intricate pan designs, I would recommend doubling up on both techniques.
Also, and most importantly, allow your bundt to cool completely in the tin before tipping out. You don’t get anywhere by being impatient.
I always say a little prayer to the baking gods and give the pan a gentle tap all over before lifting the pan away from the cake.
For the chocolate cake
170g butter softened
Extra butter, softened, to grease the tin
225g brown sugar
250g plain flour
2 eggs, at room temperature
400ml full cream milk
65g cocoa powder
3 tsp baking powder
For the chocolate ganache
150g dark chocolate chips
150ml pouring cream
250g fresh blackberries, or berries of your choice
Preheat your oven to 160°C. Generously grease your classic sized bundt pan. Sift the flour, cocoa and baking powder into a bowl.
In your stand mixer, beat the butter and sugar until pale and fluffy. Add the eggs and beat until combined. Add the milk and dry ingredients to the butter mixture, alternating when adding the two.
Spoon the mixture into your bundt pan. Bake for 50 minutes, or until cooked when tested with a skewer. Cool in its tin on a wire rack.
Warning: do not attempt to remove your cake from the tin until it has cooled completely, or you might end up with a hot mess!
Once the cake has cooled, heat the cream in a small saucepan until it begins to simmer. Remove from the heat and add the chocolate. Leave to melt for 2-3 minutes and then whisk until smooth.
Carefully remove your cake from the tin and place on platter. Pour ganache over your cake, and let it run down the sides to form the shape of your bundt. Arrange the blackberries on the top of the cake, and serve.
If you’ve enjoyed this month’s recipes, check out Charlotte’s amazing eBook! She will be releasing her first print book, Just Desserts, with Pan Macmillan imprint Plum in November.