Ginger and Spiced Chocolate Bundt
I’m so in love with Nordic Ware and their beautiful Bundt pans. I own one of their Bundtlette tins which makes the cutest little individual cakes. I shared the recipe for my lemon thyme cakes a little while ago, which you can check out here.
BUT... It’s their beautiful heritage Bundt pan that I’ve been lusting after for some time now. Finally, after much hinting to my boyfriend in the lead up to my birthday, I recently became the proud owner of one and it’s made me a very happy baker...
In the absence of having the ‘right’ tin, I’d been putting off testing out certain recipes. This is one of those cakes that only seemed appropriate for a Bundt tin - with the right amount of nooks to drizzle chocolate ganache over. In my opinion, a drizzle (spiced chocolate in this case) is the best finish for a Bundt cake like this.
The gingerbread style sponge is full of lovely, warm festive spices and the chocolate glaze balances out the spice with just the right amount of sweet. I can just imagine enjoying a slice on Christmas Eve with a glass of Baileys... Who’s with me?