I am officially a bundt cake convert after being gifted a tin from ProCook. I was a bit dubious about using my usual chocolate cake recipe which would normally be split between two tins, but it turned out really well! A good quality cake tin has a direct effect on the quality of your bake. My new go to cake tins will now be ProCook, I am genuinely not saying this because I have been gifted one, they are by far superior to any other brands I have used in the past. ProCook tins are constructed from a high grade carbon steel meaning it won’t get damaged in my messy baking cupboard (someday I will tidy it but today is not that day). ProCook tins are double coated with non stick coating – force of habit made me grease the tin but it’s not necessary. Another massive bonus for lazy sods such as myself is the fact that it’s dishwasher safe, life is too short to be washing dishes especially when there is cake to be eaten. At only £9 the price point is fantastic; I have bought cheaper tins (for not much less money) in the past which have been pretty much disposable as they not able to withstand normal usage – with ProCook you get a ten year guarantee, that tells you all you need to know!
Whilst on the subject of ProCook, I should also mention the fab utensils set which they gifted to me. I ranted about this utensils set on my Instagram stories not so long ago because I was so impressed by the sturdiness compared to the Ikea utensils I have been using up until now. For only £15 you get five silicone utensils: 26cm spoonula, 24cm narrow spatula, two 25cm spatulas and a 30cm whisk. That’s only £3 per utensil, bargain! I have been using these utensils for a week now and they have exceeded my expectations. Heads come off the spoonula and spatulas to allow a deep clean, there’s no nasty bristle residue after using the pastry brush and the biggest bonus for me is that they don’t melt when propped up against a saucepan – this is my pet hate!!
Chocolate bundt cake ingredients
- 10 oz self raising flour
- 10 oz caster sugar
- 2 oz Dr Oetker cocoa powder
- 10 oz stork margarine
- 5 medium free range eggs
- 2 tsp Dr Oetker vanilla essence
- 100g white chocolate
- 6 x Dr Oetker milk chocolate stars
- Pre heat oven (fan assisted) to 160c
- Mix the eggs and caster sugar together until pale in colour and well blended.
- Add the stork and vanilla essence, continue to mix until batter is smooth.
- Sieve in the flour and cocoa powder until the mixture has no lumps.
- Evenly distribute the cake mix around the ProCook bundt tin, taking care not to knock the air out.
- Bake for 50 minutes – all ovens vary slightly so keep a close eye on your cake. To check your cake has is baked through insert a large, thin skewer; if it comes out clean with no streaks of batter your cake is ready.
- Place cake tin on a cooling rack until fully cooled before turning out onto a plate for decorating.
- To decorate, melt 100g white chocolate and drizzle over the entire cake. Top with Dr Oetker chocolate stars.