Nigella Lawson’s Chocolate Bundt Cake is one of those recipes that feels like it has been passed down through generations, though it’s actually relatively modern. It’s the kind of cake that makes you feel cozy just by reading about it. The moment I stumbled upon this recipe, I knew I had to try it. Nigella’s cakes are always a good balance of decadence and simplicity and this one is no exception. The cake is incredibly moist, with a rich chocolate flavor that doesn’t overpower but instead wraps you up in its sweetness. It’s not too fancy, yet it has that "wow" factor when you first cut into it, with its deep, dark color and glossy texture.
What sets it apart from a traditional chocolate cake is the method of preparation. Nigella has this magical way of taking what could be a standard chocolate cake and turning it into something just a bit more indulgent. The use of cocoa powder, combined with dark chocolate, creates a cake that is both light and dense in the best possible way. The Bundt shape is classic and while it might seem like it requires a bit of finesse, it’s actually one of the easier cakes to make because of how forgiving it is.
In short, this is one of those cakes that you bake on a rainy Sunday afternoon or for a special occasion and it never fails to impress.
Nigella Chocolate Bundt Cake Recipe
Ingredients Needed
I’ll be honest: when I first looked at the ingredients list for Nigella’s Chocolate Bundt Cake, I thought it would be complicated. But once I started pulling everything out of my pantry, I was pleasantly surprised by how straightforward it was. You don’t need anything fancy. just good quality basics and that’s what makes it so reliable.
Here’s what you’ll need:
- Butter: Around 225 grams. I always go for unsalted butter; you can control the salt levels better.
- Dark brown sugar: 200 grams. It adds a lovely depth of flavor to the cake, giving it a subtle molasses-like richness.
- Eggs: You’ll need 4 large eggs to bring everything together.
- Plain flour: 225 grams. Nothing too special here-just a good all-purpose flour.
- Cocoa powder: 50 grams. It’s best to use good-quality cocoa powder for that deep chocolatey flavor.
- Baking powder: A teaspoon to help the cake rise without being too dense.
- Baking soda: Half a teaspoon to give it that lovely soft crumb.
- Milk: 200 ml. This is what helps to keep the cake moist.
- Hot water: A generous 200 ml. It might sound odd but the hot water helps intensify the chocolate flavor.
- Dark chocolate: 100 grams, chopped or in chunks, to add little pockets of gooey chocolate throughout the cake.
- Vanilla extract: A teaspoon to round out all those rich flavors.
What I love about this cake is that it’s not overly sweet and that really lets the chocolate shine through. You can play with the sweetness depending on your taste but I wouldn’t cut back too much on the sugar because it’s needed to balance out the cocoa.
Equipment Needed
Here’s the thing: Bundt cakes can feel a little intimidating at first because of the shape and the potential for sticking. But once you get the right equipment, it’s pretty straightforward. You’ll need:
- A Bundt pan: Ideally, a 9 or 10-inch Bundt pan. This is key because the shape helps the cake bake evenly. Also, make sure it’s well greased and floured. trust me, you’ll thank me later.
- Mixing bowls: Nothing fancy here, just a couple of large bowls to mix your wet and dry ingredients.
- Whisk: For the dry ingredients, you’ll want a good whisk to break up any lumps of cocoa powder.
- Electric mixer: You can totally mix it by hand but I find it easier and quicker to use an electric mixer for this cake, especially to ensure everything is smooth and well-combined.
- Cooling rack: After it’s out of the pan, it needs to cool on a wire rack to avoid becoming soggy at the base.
I would also suggest having a spatula on hand to scrape down the sides of the bowl, ensuring all that yummy chocolate batter gets incorporated into the mix.
Instructions To Make Nigella Lawson’s Chocolate Bundt Cake
Now, here comes the fun part. I’ve found that the magic of this cake is in the ease of preparation. It feels like it’s going to take forever but it’s actually quite a quick one once you get going.
1. Preheat And Prep
Preheat your oven to 170°C (325°F) and then get your Bundt pan ready by greasing it with butter or oil and dusting it with flour. This step is crucial as a well-prepared Bundt pan ensures the cake will slide out effortlessly once it’s done.
2. Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and a pinch of salt. Whisk it all together to make sure there are no lumps in the cocoa powder. It should be smooth and even.
3. Cream The Butter And Sugar
In another large bowl, use your electric mixer to cream the butter and dark brown sugar together until it becomes light and fluffy. It’ll take about 3 minutes of mixing to get the right texture.
4. Add The Eggs
Beat in the eggs one at a time. The mixture might look a little curdled at this point but that’s totally fine. Just keep going and it will smooth out when the dry ingredients are added.
5. Add Wet Ingredients
Now, this is where it gets rich. Add in the vanilla extract, milk and hot water (yes, hot water!). Mix it all together. at first, it will look a bit runny but that’s just the way it’s meant to be.
6. Combine The Dry And Wet Ingredients
Gradually add the dry ingredients to the wet, stirring gently with your electric mixer on a low speed. It’ll come together into a smooth batter with just a slight pourable consistency.
7. Add The Chocolate
Fold in the chopped dark chocolate with a spatula. This is my favorite part because you get these glorious pockets of gooey chocolate throughout the cake.
8. Bake
Pour the batter into your prepared Bundt pan and bake it in the center of the oven for about 50-60 minutes or until a skewer inserted into the center comes out clean (a few moist crumbs are fine). The cake will rise beautifully and you’ll notice that rich chocolate smell filling your kitchen.
9. Cool Down
Once the cake is baked, allow it to cool in the pan for about 10 minutes before turning it out onto a wire rack. Let it cool completely before you even think about icing it (if you want to).
What I Learnt
What I love most about baking Nigella’s Chocolate Bundt Cake is that it’s a reminder that sometimes, simple is best. The cake doesn’t require fancy ingredients or techniques and yet it turns out so beautifully. The first time I baked it, I was so focused on making sure everything was perfect. but the beauty of this recipe is that you can’t really mess it up. The combination of the dark chocolate, cocoa powder and the moist crumb is enough to satisfy even the most die-hard chocolate lovers.
I also learned that patience is key. The cooling time is important, not just for the texture but for the flavors to really develop. The longer it sits, the more that chocolate flavor deepens.
Another takeaway? Bundt pans are magical. I mean, there’s something about that shape that makes any cake feel so… elegant.It’s definitely a cake that works for any occasion.
FAQs
Can I Use A Different Type Of Chocolate For Nigella Lawson’s Chocolate Bundt Cake?
Yes, you can absolutely swap the type of chocolate depending on your preference. Nigella recommends dark chocolate for that rich, decadent taste, but you could try milk chocolate for a sweeter, creamier flavor. Just make sure it’s a good-quality chocolate for the best results!
Why Does My Chocolate Bundt Cake Not Come Out Of The Pan Easily?
Ah, the classic bundt cake struggle! The trick is to make sure you thoroughly grease the pan and then dust it with flour, or even cocoa powder, which helps the cake release easily. Let the cake cool for a few minutes before flipping it over too-sometimes patience is the secret ingredient!
Can I Make Nigella’s Chocolate Bundt Cake Ahead Of Time?
Totally! In fact, it gets even better as it sits, as the flavors meld together. You can bake it the day before, then store it in an airtight container. If you’re feeling fancy, you can even make the glaze ahead of time and pour it on when you’re ready to serve!
