It’s gearing up to Father’s Day (21.06) and Browned Butter Blondie has a stellar cake recipe that we think would be fit for celebrating the special day! Chocolate, espresso and booze? Winning combination. Get your Bundt tin out (or perhaps this is the perfect excuse to buy one if you don’t own one yet) and get baking! Below, we’ve provided the recipe in g/ml and a friendly reminder that, unless specified, all ingredients should be at room temperature!
Ingredients (makes x1 10-15 cup Bundt cake)
227g unsalted butter
300g caster sugar
50g light brown sugar, packed
175ml sour cream
3 large eggs
1 tbsp vanilla extract
210g plain flour
63g unsweetened cocoa, Dutch process, sifted
1 tsp bicarbonate of soda
1 tsp baking powder
¾ tsp salt
80ml hot freshly brewed espresso
226g dark chocolate, coarsely chopped
300ml double cream
1 tbsp light corn syrup
1. Preheat your oven to 350°F/180°C and generously butter your Bundt tin. If using a non-stick baking spray, do this just before pouring in the cake batter, as you don’t want it to gather at the bottom of the tin.
2. Cream the butter and sugars until light and fluffy, then mix in the sour cream until just incorporated.
3. Add the eggs, one at a time, followed by the vanilla, mixing until well incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Then, gradually add the flour mixture to the egg mixture, alternating with the Baileys. It’s important not to over mix!
5. Stir in the hot expresso and then pour into your prepared Bundt tin. Tap the pan 3 times on the countertop to release any air bubbles and bake for 45-50 mins, a skewer should come out clean.
6. Leave to cool on a cooling rack for 10 minutes (no more than 15 minutes) and then release the cake by inverting it onto a cake stand. It may take some back and forth shaking to release the cake if it hasn’t been lined enough! Leave to cool completely.
7. To make the glaze, add the chocolate to a heat proof bowl and in a separate bowl, bring the double cream and corn syrup to a gentle simmer. Remove from the heat as soon as you see small bubbles around the rim.
8. Pour the cream and syrup over the chocolate and let stand for 1 minute and then stir with a whisk until melted and smooth. For a stronger Bailey’s flavour, add in another tablespoon as you stir.
9. Allow to cool slightly before pouring over the Bundt!
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