The bundt is back… with a secret ingredient
It’s the easiest cake you’ll ever make and looks so impressive that everyone will think you’ve been slaving away in the kitchen for hours. The secret? A bundt tin.
Ever since the sticky gingerbread bundt cake graced our December 2014 cover, everyone has been going bundt-crazy. The Nordic Ware Heritage Bundt Tin from Kitchens Cookshop sold out in two weeks of the issue going on sale and we were inundated with your letters and tweets, showing how you re-created the wow-factor cake.
Now you’ve got your bundt tin, we don’t want it to sit in the cupboard gathering dust so we’re putting together some exclusive crowd-pleaser bundt cake recipes to make full use of the tin.
While our recipe writers are hard at work in the test kitchen, we’ve got a wickedly decadent chocolate bundt cake with chocolate sauce and raspberry coulis by delicious. food writer, Valli Little, to kick things off.
The secret ingredient that makes this cake extra special? Red wine. What are you waiting for – get bundting! Find the recipe for the bundt cake right here.
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