Dark Chocolate, Ginger and Whiskey Bundt CakeThe ultimate adult festive cake
Over the traditional Christmas cake? Or perhaps want to try a more decadent baked good for the festive season. Then this Bundt Cake is the perfect answer to your cries. Not to mention the convenient inclusion of whiskey for you to take a few swigs of whilst you bake. Go and grab a Bundt Tin from your local TKMAXX (+ have a whip around their festive aisle while you are there) and get this in the oven ASAP.
Dark Chocolate, Ginger and Whisky Bundt Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
200g Castor Sugar
250g unsalted Butter
300g good quality Dark Chocolate
200ml full fat Milk
4 large free range Eggs
1 tbpn Ground Ginger
500g Self Raising Flour
- Preheat oven to 160°C or Gas Mark 3. In a saucepan, over a medium heat, combine white sugar, butter, dark chocolate and milk. Stir continuously until the butter and chocolate has melted and remove from heat to cool.
- Once mixture has cooled add eggs, ginger and whiskey and stir until combined. Sift in flour. Spoon the mixture into 1 TKMAXX Large Bundt Tine and bake in oven for approximately 45-50 minutes or until a skewer comes out clean once inserted. Remove from oven and allow to cool completely.
- Dust with icing sugar or melted chocolate and serve immediately.
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