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Ingredients

You'll Need:

  • A 10 inch tube pan (a normal Bundt tin)

For The Cake:

  • 6 large eggs
  • 402g Unsalted Butter at room Temp
  • 402g Caster Sugar
  • 460g Icing Sugar
  • 172g Unsweetened Cocoa
  • 300g Chopped Walnuts

For The Glaze:

  • 170g Icing Sugar
  • 60g Unsweetened Cocoa
  • 4 to 6 tps milk

Method

  • STEP 1
    Preheat the oven to 180 degrees, 350 degrees F. Prepare the pan by buttering lightly.
  • STEP 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.
  • STEP 3
    Add the eggs one at a time, beating well after each addition. Gradually add the icing sugar, beating to blend well
  • STEP 4
    Grab a wooden spoon, and by hand stir in the flour and cocoa until well blended, and then add the walnuts.
  • STEP 5
    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)
  • STEP 6
    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
  • STEP 7
    For the Glaze:
  • STEP 8
    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.
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