beat in chocolate, hot water and vanilla until smooth and fluffy. Chocolate Icing. Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times). 5 L) cake pan. 5 L) round cake pans. 24 muffin cups for cupcakes
Mix together cake mix and hotchocolate. Add hotchocolate to whipped cream mixture, continue to beat on medium for a couple minutes and increase speed to high until stiff peaks form
Drag a butter knife through the cheesecake filling to swirl some chocolate batter into the cheesecake filling being careful not to let the cheesecake filling touch the side of the pan
Spray a bundt mold with some cooking spray and flower before adding the batter to the mold. Bake the bundtcake for 35-45 minutes or until a tooth pick comes out clean
For the mini bundtcakes. I actually filled the molds to the brim in the tin so that the cakes wouldn’t have a hollow center – that way, I could pour the caramel into the center of the cake as well
Place the chocolate chips in a medium bowl. Pour the glaze over the Bundtcake, using a spatula or spoon to push the glaze down the sides and center of the cake
As you can read here, the theme for this month's bundtmania is chocolate. This recipe really is for chocolate lovers and I can say that I have three of them here at home and they went totally mad about this cake as it is really indulgent and moreish
This German ChocolateBundtCake is the reason. The aroma coming from the oven is sensational, and the sweet milk chocolate baked in the cake is tasty and heavenly
Once you take a standard vanilla pound cake batter and swirl it with a Mexican HotChocolate flavored one, you’re really just improving on a classic dessert that you’d be hard pressed to find someone who isn’t going to want a slice
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