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Chocolate gingerbread bundt cake
1 hour
Medium
12 Servings
A stunning centrepiece for your Christmas table, this wreath-shaped cake has all the flavours of Christmas gingerbread with a lemony Cream Cheese glaze. Go all out with some gold leaf to decorate.
Method
Preheat oven to 175C fan forced.
Grease a 12 cup bundt tin. Set aside.
Mix flour, BOURNEVILLE cocoa, bicarb soda, salt and spices in a bowl. Set aside.
Beat eggs and sugar in a stand mixer for 3 minutes until fluffy. Add golden syrup and beat until smooth.
Melt butter in a saucepan and stir in cream and milk.
Add dry ingredients and butter mixture alternately to the egg mixture and stir until smooth.
Pour batter into prepared pan. Bake on lowest oven rack for 1 hour, until a skewer inserted comes out clean.
Remove from oven and allow to cool in pan for 15 minutes, then unmould onto cooling rack to cool completely. Trim base to make it flat if desired.
To make the glaze, combine sugar and PHILADELPHIA Cream Cheese in a bowl and beat until smooth and creamy. Stir through lemon juice until desired consistency.
Pour the glaze over the cooled cake.
Decorate with gold leaf.
Method
Preheat oven to 175C fan forced.
Grease a 12 cup bundt tin. Set aside.
Mix flour, BOURNEVILLE cocoa, bicarb soda, salt and spices in a bowl. Set aside.
Beat eggs and sugar in a stand mixer for 3 minutes until fluffy. Add golden syrup and beat until smooth.
Melt butter in a saucepan and stir in cream and milk.
Add dry ingredients and butter mixture alternately to the egg mixture and stir until smooth.
Pour batter into prepared pan. Bake on lowest oven rack for 1 hour, until a skewer inserted comes out clean.
Remove from oven and allow to cool in pan for 15 minutes, then unmould onto cooling rack to cool completely. Trim base to make it flat if desired.
To make the glaze, combine sugar and PHILADELPHIA Cream Cheese in a bowl and beat until smooth and creamy. Stir through lemon juice until desired consistency.
Pour the glaze over the cooled cake.
Decorate with gold leaf.
Ingredients
540g plain flour
½ cup BOURNEVILLE cocoa
½ tsp bicarb soda
1 ½ Tbsp allspice
4 eggs
240g dark brown sugar
200ml golden syrup
250g butter
200ml thickened cream
300ml milk
Cream Cheese glaze
240g icing sugar
250g PHILADELPHIA Cream Cheese
½ cup lemon juice
Gold leaf to decorate (optional)
#Chocolate gingerbread bundt cake
Search results for #Chocolate gingerbread bundt cake
Search results for #Chocolate gingerbread bundt cake
1 hour
Medium
12 Servings
Ingredients
540g plain flour
½ cup BOURNEVILLE cocoa
½ tsp bicarb soda
1 ½ Tbsp allspice
4 eggs
240g dark brown sugar
200ml golden syrup
250g butter
200ml thickened cream
300ml milk
Cream Cheese glaze
240g icing sugar
250g PHILADELPHIA Cream Cheese
½ cup lemon juice
Gold leaf to decorate (optional)
A stunning centrepiece for your Christmas table, this wreath-shaped cake has all the flavours of Christmas gingerbread with a lemony Cream Cheese glaze. Go all out with some gold leaf to decorate.
Method
Preheat oven to 175C fan forced.
Grease a 12 cup bundt tin. Set aside.
Mix flour, BOURNEVILLE cocoa, bicarb soda, salt and spices in a bowl. Set aside.
Beat eggs and sugar in a stand mixer for 3 minutes until fluffy. Add golden syrup and beat until smooth.
Melt butter in a saucepan and stir in cream and milk.
Add dry ingredients and butter mixture alternately to the egg mixture and stir until smooth.
Pour batter into prepared pan. Bake on lowest oven rack for 1 hour, until a skewer inserted comes out clean.
Remove from oven and allow to cool in pan for 15 minutes, then unmould onto cooling rack to cool completely. Trim base to make it flat if desired.
To make the glaze, combine sugar and PHILADELPHIA Cream Cheese in a bowl and beat until smooth and creamy. Stir through lemon juice until desired consistency.
