I love that bundt cake is any sort of cake in a pretty doughnut shape. The name inspires ideas of CWA afternoon teas and neighbourly chats. My favourite part about bundt cake is that I can avoid that messy awkward mess of crumbs that results from a full round cake being cut. I got a brand new tin over the weekend, though I was too impatient to order an original Nordic Ware tin online.
This particular weekend, I made my simple chocolate fudge cake, which also works well in cup-cake form. It is very moist but not too rich or fancy.
My method of baking is less about technique as throw it all in and stir, in defiance of the steps chefs tell you ae needed to make a quality dish. This cake however, was designed to be a throw it all in sort of affair, so I’m not teaching any bad habits.
1 tbs white vinegar
6 tbs vegetable oil
1 ½ cups SR flour
3 tbs cocoa
1 cup sugar
1 tsp vanilla
1 cup water
Mix it all together until smooth. Bake in 180 degree oven for 35 minutes. Sprinkle with icing sugar.
Half the cake was eaten before I was able to take a picture so I guess that is a good sign. Did I also mention I got a shiny new cake server?