The Chocolate Cake With Coffee Buttercream sounds yummy. My question is: can you use a bundt pan instead of making it a layer cake?
Nigella's Chocolate Cake With Coffee Buttercream (from AT MY TABLE) has an easy stir-together method. The batter is quite liquid, but this gives a tender, moist sponge that is filled and topped with a coffee-flavoured buttercream. However, our main concern would be that as the sponge is quite tender it will tear easily and break up as it is turned out, particularly if any part of it sticks to the pan. So we do not think that it is the ideal recipe for a bundt pan.
If you do want to try the cake as a bundt, this amount of ingredients should be enough to make a bundt cake in a medium-sized bundt pan - approximately 2-2.5 litres (8-10 cups) capacity. The pan should be ¾ full with batter. The baking time is likely to be 40-45 minutes, but start checking after 30 minutes. When baked, the sponge should be risen, firm to the touch and slightly shrinking away from the sides of the pan. A cake tester should come out clean. Make sure that you grease every nook and cranny of the pan with oil or a non-stick baking spray and we would avoid using a pan with a very intricate design. Buttercream is not often used with bundt cakes - you may prefer instead to make a coffee-flavoured glace icing to drizzle over the cake. Please note that as we have not tried this cake in a bundt pan, we are unable to guarantee the results.