You’ll be tempted to keep this butterscotch-glazed chocolate bundt cake all to yourself, but it’s the kind of delicious dessert that deserves to be shared. Full of chocolaty goodness and sweet syrup, it’s the perfect indulgence.
Butterscotch-glazed chocolate bundt cake
- 150g butter, softened
- 120g ( cup) brown sugar
- 180g (¾ cup) sour cream
- 2 eggs
- 5ml (1 tsp) vanilla extract
- 60g (½ cup) almond meal (or ground almonds)
- 150g (1 cup) plain flour, sifted
- ½ tsp baking powder, sifted
- ¼ tsp bicarbonate of soda, sifted
- 50g (½ cup) cocoa, sifted
Butterscotch cocoa glaze
- 25g (¼ cup) cocoa, sifted
- 110g (½ cup) castor sugar
- 125ml (½ cup) water
- 60ml (¼ cup) butterscotch liqueur
Preheat the oven to 160ºC.
Place the butter and sugar in the bowl of an electric mixer and beat for 10 – 12 minutes or until pale and creamy. Place the sour cream, eggs and vanilla in a bowl and whisk to combine. Add to the butter mixture with the almond meal, flour, baking powder, bicarbonate of soda and cocoa and beat until just combined. Spoon the mixture into a well-greased 2 litre-capacity bundt tin. Bake for 35 minutes or until cooked when tested with a skewer. Cool in the tin for 10 minutes. Turn out onto a wire rack to cool completely.
To make the butterscotch cocoa glaze, place the cocoa, sugar, water and liqueur in a saucepan over medium heat. Stir to dissolve the sugar and bring to the boil. Cook for 5 minutes or until thickened. Set aside to cool. Spoon the glaze over the cake to serve.