Chocolate Bundt Cake with Chocolate Ganache and Salted Caramel Sauce


12 people


Large Chocolate Cake

  • 270g self raising flour
  • 90g cocoa
  • 330g margarine ( soft tub spreadable )
  • 450g castor sugar
  • 5 medium eggs
  • 90mls buttermilk
  • 2 tbsp vanilla extract
  • ½ tsp salt


Whiskey Caramel Sauce

  • 100g castor sugar
  • 60mls water
  • 45g butter
  • 30mls cream
  • 15mls Irish Whiskey
  • 1/2 tsp sea salt

Chocolate Ganache

  • 150mls fresh cream
  • 150g chocolate ( dark or salted caramel dark )

To Garnish

  • 3 fresh figs
  • Springs of rosemary
  • Slices dehydrated orange


Chocolate Cake

  • Preheat the oven to 175℃. Using a pastry brush and soft real butter, paint the inside of the bundt tin with the butter. Then sieve in a light layer of cocoa. Move and tap it around the inside of the tin until a fine layer of cocoa covers every bit of the cake.
  • Cream the margarine and sugar for about 5 minutes until soft, whipped and aerated a little.
  • Sieve in the flour and cocoa. Turn the mixer on to a low speed and combine.
  • As the beater moves slowly, crack in the eggs and combine, then slowly add in the butter milk. Once all combined do not over-beat.
  • Using a spatula pour the mixture in to the bundt tin and bake for 50-60 mins.
  • As the cake bakes, make the chocolate ganache and the salted caramel sauce.
  • Test with a skewer. If the cake crumb comes out dry on the skewer. It is cooked. Allow to cool in the tin for 15 minutes and then invert on to your serving plate.
  • Pop little sheets of parchment under the cake, while decorating.
  • Drizzle with the chocolate ganache and then the whiskey salted caramel sauce.
  • Garnish with dehydrated oranges, figs and springs of rosemary.
  • Sieve icing sugar on top and serve.


Whiskey Caramel Sauce

  • In a large saucepan, heat the sugar and water and allow to bubble for 5 minutes.
  • Don’t stir but swirl until the liquid turns a light amber colour. Lift off the heat and add the butter and whisk until combined.
  • Add in the whiskey, the cream and the salt. It will steam and splutter quite a bit but just keep whisking until it is smooth. Store in a sterilised glass jar.


Chocolate Ganache

  • Warm the cream in a small saucepan. Melt the chocolate in and allow to sit and set a little.
chocolate bundt cake