Alhamdulillah...today is 27 days of Ramadan and only last saturday I have a chance breaking
fast with my best friends since age 7 (primary school). Since 2 of them
celebrated their birthday in July so I decided to bake a chocolate cake. I used my new Bundt pan that I bought a month
ago. The pan is round with a hole in the middle and ridged.
Wilton Bundt Pan |
Honestly, I never bake using this pan. Through my reading, somehow the
intricate shape of the Bundt pan can cause some minor problems when you try to
turn the pan upside down after baking the cake. To avoid it happen, I have
coated the pan with a thin layer of oil and dust it with a little flour
afterwards. Alhamdulillah, it turns out beautiful.
Another tip is when pouring the batter, make slow movements so that no
air bubbles should be trapped inside and all the crevices of the shape will be
filled for a consistent structure of the cake. Only three quarters of the Bundt
pan should be filled so that there is plenty of space left for the batter to
rise.
You can decorate the cake with any frosting you like and of course I
choose chocolate garnish. Decorate with some fruits like strawberries, blueberries
or cherries will make it prettier and outstanding. Since I have extra salted caramel, I pour it a
little bit on top so we can have a combination of sweet, creamy and salty
flavors….wallaa!!
Chocolate Moist With Berries And Salted Caramel |