Description
This rich and moist Chocolate Nut Cake features a tender cocoa-infused batter baked into a bundt cake, soaked with a luscious milk sauce, and topped with a smooth melted Cadbury whole nut chocolate sauce. Perfect for chocolate lovers craving a decadent yet simple homemade dessert.
Ingredients
Cake Batter Ingredients
- 200 g granulated white sugar
- 180 g cake flour
- ½ tsp salt
- 2 tsp baking powder
- 120 ml sunflower oil
- 60 ml boiling water
- 25 g cocoa powder
- 4 extra-large eggs, separated
- 100 g granulated white sugar (for egg whites)
- 2 tsp vanilla extract
Milk Sauce Ingredients
- ⅔ tin evaporated milk (approximately 200 ml)
- 100 g granulated white sugar
Chocolate Sauce Ingredients
- 300 g Cadbury whole nut chocolate, chopped
- ⅓ tin evaporated milk (approximately 100 ml)
Instructions
- Prepare the oven and pan: Preheat your oven to 180°C (350°F). Generously grease a bundt cake pan with melted butter and lightly dust it with flour to prevent sticking.
- Mix dry ingredients: In a medium bowl, sift together the cake flour, salt, 200 g sugar, and baking powder to create a uniform dry mixture.
- Dissolve cocoa: In a small jug, combine the boiling water and cocoa powder. Stir thoroughly until the cocoa dissolves completely. Set aside to cool.
- Combine wet ingredients: In a separate bowl, whisk the sunflower oil, vanilla extract, and egg yolks using a rubber spatula until combined. Gradually stir in the cooled cocoa mixture without beating.
- Form the batter: Add the sifted dry ingredients to the wet mixture and fold gently with a spatula until a thick, consistent batter forms.
- Whip egg whites: Using an electric mixer fitted with a whisk attachment, beat the egg whites with 100 g sugar starting at low speed, increasing to medium-high until stiff peaks form.
- Incorporate egg whites: Fold a quarter of the whipped egg whites into the batter to lighten it. Carefully fold in the remaining whites until just combined, preserving the airiness.
- Bake the cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for about 45 minutes or until a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes.
- Prepare milk sauce: Meanwhile, in a small saucepan over medium heat, combine ⅔ tin evaporated milk and 100 g sugar. Stir until sugar dissolves completely and the mixture is warm.
- Soak the cake: Using a skewer, poke holes all over the warm cake. Slowly drizzle the warm milk sauce over the cake to soak it evenly. Allow the cake to cool to room temperature.
- Make chocolate sauce: In a small saucepan over medium-low heat, melt the chopped Cadbury whole nut chocolate with ⅓ tin evaporated milk. Stir occasionally and gently until smooth and fully combined.
- Finish and serve: Pour the melted chocolate sauce evenly over the cooled cake, allowing it to drip down the sides. Serve this indulgent cake and enjoy!
Notes
- Use a rubber spatula for folding to avoid deflating the egg whites and ensure a light cake texture.
- Allow the milk sauce to soak while the cake is still warm for best absorption.
- Be sure to cool the cake to room temperature before pouring the chocolate sauce for a smooth finish.
- Ensure all ingredients are at room temperature before starting to improve batter consistency.
- If Cadbury whole nut chocolate is unavailable, substitute with similar milk chocolate containing nuts.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
