Ingredients Jump to Instructions ↓

  1. You'll Need:

  2. 4 to 6 tps milk You'll Need:

  3. A 10 inch tube pan (a normal Bundt tin)

  4. For The Cake:

  5. 6 large eggs

  6. 402g Unsalted Butter at room Temp

  7. 402g Caster Sugar

  8. 460g Icing Sugar

  9. 172g Unsweetened Cocoa

  10. 300g Chopped Walnuts

  11. For The Glaze:

  12. 170g Icing Sugar

  13. 60g Unsweetened Cocoa

  14. 4 to 6 tps milk

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180 degrees, 350 degrees F. Prepare the pan by buttering lightly.

  2. Cream the butter (make sure the butter is very soft) on a medium speed and gradually add the caster suagr (NOT the icing sugar) beating until light and fluffy.

  3. Add the eggs one at a time, beating well after each addition. Gradually add the icing sugar, beating to blend well Grab a wooden spoon, and by hand stir in the flour and cocoa until well blended, and then add the walnuts.

  4. Pour the batter in the prepared tin, spreading evenly with a spatula. Put in the oven and bake for 45-50 minutes, or until the top is set and the edges are beginning to pull away from the sides of the pan. (Bare in mind, the cake has a gooey centre, so the skewer method will not work)

  5. Allow the cake to cool in the pan for 1 hour and 30 mins. This may seem alot but it is needed. The cake is not particularly strong, so flip it out directly onto the plate and cool for 2 hours For the Glaze: While you're waiting for the cake to cool, mix the icing sugar, cocoa and 4 tps of milk. Beat with a mixer until the mixture has a smooth texture. Add more milk to get the consistency for drizzling. When the righ consistency is reaching, drizzling over the coole cake.


Send feedback