Dark Chocolate Tonka Bean Bundt Cake with Raspberry Glaze Recipe by Cove Cake Design
I am a huge fan of bundt cake! With just a little baking and a drizzle of icing you can create a stunning cake that is perfect for a celebration. This dark chocolate bundt cake is deliciously moist and a real chocolate indulgence for Easter. Tonka bean gives a musky vanilla aroma and is available from good delis and food suppliers. However, if you can’t source it, vanilla is a perfect substitute. The raspberry glaze adds both a tangy contrast to the chocolate and a visual prettiness to the cake.
Serves approx. 12 delicious slices!
– 200g unsalted butter plus extra for greasing
– 300g plain flour
– 1 tsp baking powder
– 1/2tsp baking soda
– Pinch of salt
– 100g 70% dark chocolate, broken into pieces
– 160ml natural or greek yogurt
– 55g good quality cocoa powder
– 400g caster sugar
– 3 medium free-range eggs, room temperature
– 1 tonka bean finely grated
– 150g icing sugar, sifted
– 1-2tsp freeze dried raspberry powder (or if unavailable use raspberry juice instead of the water below)
– 50-75ml warm water
1. Preheat the oven to 160°C/320F
2. Grease a 2.4l bundt tin very well with butter. It is important to cover it generously to ensure that the cake comes out of the tin easily.
3. Sift together the flour, baking powder, baking soda and salt into a bowl.
4. Place the chocolate in a heatproof bowl over a pan of gently simmering water and stir to melt.
5. Remove from heat and sift in cocoa powder. Add yogurt and 80ml hot water and stir to a smooth paste.
6. Meanwhile, beat together the butter, sugar and tonka bean until light and fluffy.
7. Beat in the eggs one at a time, mixing well after each addition.
8. Add chocolate paste and stir to combine.
9. Finally stir in flour mixture taking care not to overmix.
10. Pour the mixture into the bundt tin and bake for 40-45 mins until cake is springy to the touch and a skewer inserted into the centre comes out clean.
11. Leave the cake to cool in the tin for about 30 mins before gently turning out onto a wire rack to cool completely.
12. To make the raspberry glaze, dissolve the raspberry powder in the water (or use raspberry juice) to give the desired colour and flavour. Add to the icing sugar to give a thick but runny consistency. Spoon over the cake allowing it to drip down the sides.
Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.
From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.