Name: Espresso-chocolate bundt
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 10
Ingredients: Melted butter, to grease; 90g plain flour; 70g brown sugar; 70g unsalted butter, frozen, coarsely grated; Extra 175g unsalted butter, chopped, softened; 175g caster sugar; 3 eggs; 2 tsp vanilla extract; 1/4 cup strong black coffee, chilled; 75g sour cream; 125g hazelnut meal; 130g self-raising flour; 1/2 tsp baking powder; 1 1/2 cups mini dark chocolate chips; Double cream, to serve

Espresso-chocolate bundt

This old-fashioned cake is an afternoon tea delight. Rich, moist and filled with the wonderful flavour of coffee.

Serves 10

Prep

15M

Cook

50M

Total

1H 5M

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Ingredients

Melted butter, to grease

90g plain flour

70g brown sugar

70g unsalted butter, frozen, coarsely grated

Extra 175g unsalted butter, chopped, softened

175g caster sugar

3 eggs

2 tsp vanilla extract

1/4 cup strong black coffee, chilled

75g sour cream

125g hazelnut meal

130g self-raising flour

1/2 tsp baking powder

1 1/2 cups mini dark chocolate chips

Double cream, to serve

Method

Preheat oven to 160°C. Grease a 24cm-angel food cake tin. Line the base, side and middle with baking paper. Combine plain flour, brown sugar and grated butter in a bowl and rub using fingertips to form a crumble. Set aside.

Put softened butter and caster sugar in the bowl of an electric mixer and beat with paddle attachment on medium speed for 5 minutes or until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Fold in vanilla, coffee, sour cream and hazelnut meal. Sift in self-raising flour and baking powder, then stir until smooth.

Spread 1/2 the batter into prepared tin. Top with 1/2 the crumble and 1/2 cup of the chocolate chips. Finish with remaining batter, crumble and chocolate chips. Bake for 50 minutes or until a skewer can be inserted and removed cleanly. Serve with double cream.

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