The bundt cake with chocolate glaze and red currants is a cocoa dessert with chocolate pieces inside, decorated with a soft dark chocolate glaze and red currants. It’s a very soft and delicious bundt cake ideal for any occasion, to present to guests in grand style. Perfect for after dinner or for coffee with friends, for a rich breakfast or a pleasant snack or as an alternative dessert for Christmas holidays.
It is a basic simple recipe and easy to prepare, with a very soft dough thanks to whipped eggs. This bundt cake is very versatile, it can be enjoyed plain, freshly baked, or deliciously enriched with a creamy chocolate glaze and red currants, to contrast the intense chocolate flavor, or other variations according to your tastes.
For preparing the bundt cake, I used the pure silicone mold “Savarin Bundt Cake” a flexible and perfectly adhering mold with a beautiful fluted effect, which you can find online!
Now let’s see together how to prepare this delicious bundt cake!

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Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 8 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients for the bundt cake with chocolate glaze and red currants

1 2/3 cups All-purpose flour
4 Eggs
3/4 cup Sugar
1/3 cup Unsweetened cocoa powder
1/2 cup Sunflower seed oil
1/4 cup Milk
3/4 cup Dark chocolate (grated)
1 packet Baking powder
to taste Vanilla (or rum)
1 Silicone bundt pan
3/4 cup Dark chocolate
2 tbsp Butter
1 teaspoon Glucose
to taste White chocolate (shavings)
to taste Red currants

Tools

1 Bowl
1 Electric whisk
1 mold
1 Oven
1 spatula
1 saucepan

Preparation for the bundt cake with chocolate glaze and red currants

Take two bowls, in one pour the yolks and in the other the egg whites. With a mixer, whip the egg whites to stiff peaks and set aside.

In the other bowl, beat the eggs and sugar until they double in volume. You should obtain a soft and very voluminous foam.

Then add the unsweetened cocoa, oil, vanilla, and milk, and continue mixing. Add sifted flour and baking powder, and continue with the mixer until a smooth batter without lumps is achieved.
With the help of a spatula, gently fold the whipped egg whites into the batter, stirring gently from bottom to top to avoid deflating them. Also, incorporate the chopped chocolate pieces, and then pour the mixture into the greased mold with butter or oil.

BAKING
Bake in a preheated oven at 350°F for about 35/40 minutes, checking the doneness with a toothpick.

Let the bundt cake cool thoroughly before gently removing it from the mold.
Glaze Preparation: In a saucepan, break the dark chocolate into pieces and melt it in a double boiler with butter and glucose until the ingredients are perfectly combined.

Pour the glaze over the cocoa bundt cake, finishing with white chocolate shavings, red currants, and mint leaves as desired.
Tips:

The bundt cake with chocolate glaze and red currants can be covered and decorated as you wish. Use white chocolate instead of dark chocolate and replace the currants with blueberries, raspberries, etc. If desired, you can also flavor the glaze with rum.

The bundt cake keeps for about 3 days at room temperature under a glass dome, while in hotter periods it should be stored in the fridge.