Everything is better baked in a bundt, fact! Why? Because the tin literally takes all of the hard work out of the decorating & faffing to make your bakes look beautiful (win, win!). I won’t tell you exactly how many bundt tins I own but let’s just say that I keep Nordic Ware in business.
Every time I see a new, snazzy design, a limited edition or just one that I don’t own to be honest, I immediately try & justify adding to my collection. Even knowing full well that the money could be better spent (they’re definitely an investment piece) & that I literally have no room left to put them in my tiny kitchen.
Does that stop me? Nope. I usually try & justify it (to myself) by the season, by which I mean that I honestly have a bundt tin for every season & occasion, from summer flowers & lemons to Christmas trees & autumn pumpkins. Each time I get to use one it brings me a little bit of joy & I look forward to cracking out my seasonal favourites when the time comes.
One such seasonal bundt is this beautiful heart shaped tin, one that I’m ashamed to say has been quite neglected over the years, tucked away in the back of a cupboard. Seeing as it’s Valentines Day this weekend though, I thought she ought to have her moment. I’ve been challenging myself to create some romantic desserts this past week & I couldn’t let the opportunity pass me by to create a beautiful bundt. To do this, I’ve tweaked & adapted one of my favourite red velvet recipes. A rich, moist, flavourful red velvet bundt that is definitely made for sharing.
RED VELVET BUNDT
(makes one 10 cup bundt cake)
- 300g cooked beetroot (you can use fresh or ready bought from the packet)
- 135g yogurt
- 2 eggs
- 185g butter
- 150g dark chocolate
- 375g plain flour
- 1 tsp bicarbonate of soda
- 375g caster sugar
- 2 tbsp cocoa powder
- 90ml boiling water (or the cooking juices from preparing the beetroot if using fresh)
- A few drops of red food colouring
- 100g dark chocolate
- (Optional) a few dried rose petals
- (Optional) 1 tsp freeze dried raspberry powder
- In a small saucepan, melt together the butter & dark chocolate over a very low heat to avoid the chocolate from burning
- Put the beetroot, egg & yogurt into the bowl of a food processor & blits everything together until it resembles a smoothie with no chunks remaining in the bowl
- In a large bowl, combine the flour, caster sugar, cocoa & bicarbonate of soda
- Make a well in the centre of the dry ingredients & add in the beetroot mixture, the chocolate mixture & the boiling water
- Whisk everything together until smooth & no pockets of flour remain
- Pour the mixture into a well greased 10cup bundt tin
- Bake in the oven at 180C for 45 – 50 minutes, until the cake is springing back to the touch when pressed lightly with a finger & a skewer interred into the thickest part of the cake removes cleanly with no batter attached
- Leave the cake to cool in its tins for 10 mins before carefully removing & placing on a wire cooling rack until cooled
- Once cooled, gently melt the dark chocolate in short burst in the microwave or in a heatproof bowl set on top of a bubbling saucepan of water
- Pour the chocolate over the top of the cake & finish with edible flower petals & a dusting of freeze dried raspberry powder or even some sprinkles