Luxurious Chocolate Cake (2) – 古早味豪华巧克力蛋糕



I have a luxurious chocolate cake recipe and that one is really luxurious.. about 500 grams of chocolate all in all.. It is in this post: Luxurious Chocolate Cake with Chocolate Sauce–One Baking Ratio Number Adventure (12)


This is the modified recipe of that chocolate recipe with less eggs and minor modification of certain ingredients… After tasting the cake, I have decided to issue the post.. It is not as moist as the first recipe but it is equally delicious.. You can either choose the old recipe or this recipe..


I bought a Bundt cake tin and my hand is itchy.. I wanted to use it.. I have decided to bake a chocolate cake.. On top of the chocolate cake I used simple melted chocolate for decoration…I did not go all the way of preparing chocolate ganache since there are nobody at home and I will have difficulty to finish the cake..


I will not share the recipe of ganache in this post and if you want some ganache recipe, you can refer to the above post  Other alternatives will be chocolate mirror glaze frosting in the post: Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰)


This is a recipe of my own  and there is nothing much for me to write… It is just a rich, moist chocolate suitable to curb your chocolate cravings. Having said that, I found that it is rather interesting to know this popular term “Bundt”. As per Wikipedia, it was written that:


“A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 60s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminium. Publicity from Pillsbury saw the cakes gain widespread popularity. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking.” (Source:



Servings: a 9” or 23cm Bundt cake


  • 300 grams of self raising flour
  • 250 grams of butter
  • 250 grams of semi-sweet dark chocolate
  • 175 grams of chocolate milk or fresh milk
  • 150 grams of castor sugar
  • 100 grams of condensed milk
  • 50 grams of cocoa powder (not in picture and optional)
  • 4 eggs
  • 1 teaspoon of baking soda (optional)



  • Pre-heat the oven to 175 degree Celsius. Grease the Bundt pan with some butter and sprinkle some flour on the grease pan.  This is to facilitate the taking out of the cake…


  • Melt the butter and chocolate in a microwave oven for 1 minute. Extend for another 30 seconds if the chocolate is not melted. Transfer to a whisking bowl, whisk until smooth. Add the eggs, milk and condensed milk and stir until well mixed. Add the flour, fold until well combined. Transfer the batter to the Bundt tin. Bake in the pre-heated oven of 175 degree Celsius for about 45-50 minutes or until a skewer inserted comes out clean. Cool completely before cutting for servings.


  • For white chocolate or dark chocolate coating, melt the chocolate in the microwave oven for about 1 minute. Transfer to the piping bag, cut a small hole at the tip of the piping bag and drizzle on top of the cake. You can also use chocolate ganache as in above post  or chocolate mirror glaze as in Chocolate Mirror Glaze Recipe (镜面巧克力蛋糕装饰).




Both recipes are great and personally, I still prefer recipe 1 which is moister.. But this modified recipe should suit most of the current taste buds who wanted a healthier, finer texture cake and cake which are less sweet.. Do give it a try.


Hope you like the post today. Cheers and have a nice day.



  • For more recipes, you can refer to my RECIPE INDEX (updated as at 26 November 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  


One thought on “Luxurious Chocolate Cake (2) – 古早味豪华巧克力蛋糕

  1. Pingback: RECIPE INDEX ( Updated on 13 March 2015) | GUAI SHU SHU

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