FOR A BUNDT CAKE PAN
3 cups self-raising flour
6 tbsp cocoa
2 cups sugar
2 tsp vanilla powder
1 tsp baking soda
2 tbsp vinegar
1 tbsp Pomegranate balsamic cream Kalamata Papadimitriou
10 tbsp sunflower oil
2 cups water
1 tsp orange zest
Extra cocoa for sprinkling
Confectioner’s sugar (for serving)
FOR THE RED FRUIT AND CHOCOLATE SAUCE:
50 gr raspberries or blackberries
200 gr strawberry jam
1 shot sour cherry syrup
1 shot pomegranate balsamic cream Kalamata Papdimitriou
1 shot white vinegar
50 gr unsweetened chocolate
¼ tsp pepper
Dilute the pomegranate balsamic cream in the vinegar.
In a bowl, mix the water with the sunflower oil and the diluted pomegranate balsamic cream. Add the sugar, cocoa (sifted), self-raising flour (sifted), vanilla powder, baking soda and the orange zest and stir thoroughly. Grease a Bundt cake pan with sunflower oil, sprinkle with cocoa and pour in the cake mixture.
Bake in a pre-heated oven at 180oC for 45 minutes.
For the sauce:
Put the raspberries in a bowl, add the sour cherry syrup, vinegar, pomegranate balsamic cream and the strawberry jam and let the raspberries marinate.
Transfer the content of the bowl to a non-stick saucepan over high heat and when it starts to bubble, reduce the heat to medium and let simmer until the sauce thickens. Remove from the heat, add the pepper and the unsweetened chocolate cut into small pieces and stir until the chocolate has melted.
Pour the red fruits and chocolate sauce over the cake, sprinkle with confectioner’s sugar and serve.
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