Ingredients
2+1/2 cups all-purpose flour
1/4 cup cocoa
1 tsp baking soda
3/4 tsp salt
1/2 cup buttermilk
1/2 cup heavy cream
7 ounces Toblerone milk chocolate
(or bittersweet), chopped
8 ounces butter, plus more for pan
1 + 1/4 cups sugar
4 eggs + 1 egg white
1 tsp vanilla extract
Method
1. Preheat your oven to 325F (170C).
2. Butter a 14-cup Bundt cake pan and
set aside.
3. Sift flour, cocoa, baking soda and
salt into a large mixing bowl.
Whisk and set aside.
4. In a small saucepan, bring cream to
a boil. Place chopped chocolate in a
small bowl and pour hot cream,
through a sieve, over the chopped
chocolate. Stir until smooth and
creamy in texture.
5. Add buttermilk and place in the
refrigerator until cool (room
temperature is enough).
6. Cream butter and sugar with a
mixer until fluffy.
7. Add the eggs (and the egg white)
and beat until combined.
8. Stir in vanilla extract.
9. On low speed, add the flour
mixture in three equal amounts
alternating with the chocolate
batter, ending with flour.
10. Pour the batter into the Bundt pan
and bake for 55-60 minutes (or
until a wooden toothpick insterted
in center comes out clean). If the
toothpick is wet, bake 5 more
minutes and check again.
11. Let cool in pan, invert onto a
serving plate and start preparing the
chocolate ganache glaze.