We’re taking the January/February British Issue on the road for our Bake Like A Brit Tour! Edd Kimber, our guest editor of the issue and brilliant mind behind The Boy Who Bakes, will be touring America, and baking his Passion Fruit and Chocolate Bundt Cake (featured in the issue) along the way. We’re making stops in San Francisco, Minneapolis, and New York City, and working with some of our favorite brands (including Guittard Chocolate Company, Nordic Ware, and Williams Sonoma). This cake is particularly gorgeous when made in Nordic Ware’s Crown Bundt Pan. The decadent glaze made with Guittard chocolate cascades over and pools in every ridge, curve, and crevice.
Chocolate Glaze
Makes 2 cups
Ingredients
- 5 ounces (150 grams) Guittard Semisweet Chocolate Organic Wafers 66% cacao
- 1 cup (240 grams) double/heavy whipping cream
Instructions
- Place chocolate in a large bowl. Place cream in a saucepan, and bring just to a simmer over medium heat. Pour over chocolate, and allow to sit for a couple minutes before stirring together to form a silky chocolate glaze. The glaze will thicken as it cools, so use whilst still a pouring consistency.
Tried this recipe?Let us know how it was!
[…] were very stressful but thankfully turned out pretty on the inside, and an amazingly delicious chocolate passionfruit bundt cake. I always have the best, best time when they are in […]
Has anyone tried swapping out mango purée here? Thoughts?