As an alternative to Christmas pudding, make this Pine Forest Chocolate bundt cake. Made in no time at all. Decorate with white chocolate snowmen and a dusting of icing sugar for snow.
For an alternative flavour, use different flavoured cocoa powders, such as those from Sugar and crumbs. I used their Cherry Chocolate flavoured cocoa powders, but you can use any cocoa powder. Dust with icing sugar before serving and decorate with chocolate treats.
Chocolate Pine Forest Bundt® cake
Ingredients - Imperial /oz are approx weights which are calculated by a 3rd party app
- 280 g butter softened
- 280 g golden caster sugar
- 5 medium eggs
- 200 g self raising flour
- 80 g cocoa powder
- 110 ml vanilla or plain yogurt
- icing sugar for dusting
- chocolate snow men for decoration optional
- Preheat the oven to 170deg (fan assisted)
- Prepare the Pine Forest Bundt pan by spraying with cake release spray and coat with flour. Dust off any excess flour. Leave to one side.
- Using an electric mixer, beat together the sugar and butter until lighter in colour and a little fluffy. Remember to scrape down the sides of the bowl if needed.
- Gradually add the eggs, one at a time, adding a little flour each time. Mix until well combined.
- Add the remaining flour, cocoa powder and yogurt. Mix until well combined.
- Carefully spoon the mixture into the bundt pan, ensuring the batter fills all the pine forest crevices.
- Bake in the over for about 40 – 50 mins or until baked. Testing the different parts of the cake with a skewer until it comes out clean. If needed cover the top of the cake with baking parchment to help prevent the cake burning.
- Take out of the oven and leave in the tin to cool for 10 – 15 mins, before turning out onto a wire wrack to cool completely.
- Shower with icing sugar and decorate with chocolate snowmen.
- This cake will keep in an air tight container for a couple of days.40