Chocolate Indulgence Bundt Cake

This wonderful chocolate cake with the addition of dates, pecan nuts and chopped chocolate is ideal for morning or afternoon tea.

Ingredients serve 14

220 g self raising flour

100 g plain flour

80 g cocoa powder

400 g caster sugar

170 g melted butter

290 g milk

85 ml cream

2 eggs

85 g chopped pecan nuts

120 g chopped dark chocolate

110 g chopped dates

Method

Preheat oven to 160ºC normal bake. Spray a Bundt tin with cooking spray. Sift flours and cocoa powder into a large mixing bowl. Add sugar and blend. Add melted butter, milk and cream. Beat with an electrical mixer for approx. 7 minutes. Add eggs one at a time and beat until incorporated between additions. Blend in the pecans, chocolate and dates. Pour the batter evenly into the prepared tin and bake for approx. 60 minutes. Remove from the oven and rest for 10 minutes before turning upside down on a plate. Allow cooling before dusting with cocoa powder and serving.

Note: For a dessert version make a Ganaché by bringing 200 ml cream to the boil and adding 200 g chopped dark chocolate. Stir until chocolate is melted and allow cooling before pouring over the cake. Serve with a scoop of vanilla ice cream or whipped cream.