Ingredients

For the chocolate bundt cake:

• 200 g all-purpose flour

• 60 g cocoa powder

• 1 ½ tsp baking powder

• ½ tsp baking soda

• 200 g sugar

• 2 large eggs

• 120 ml vegetable oil (or melted butter)

• 200 ml buttermilk (or milk + 1 tsp vinegar)

• 1 tsp vanilla extract

• Pinch of salt

For the drips:

• 150 g dark chocolate + 120 ml heavy cream

• 150 g white chocolate + 120 ml heavy cream

For decoration:

• Fresh raspberries and blackberries

• Assorted colorful candy-coated chocolates (M&M’s or similar)

• Chocolate cookies or brownies (cut into chunks)

• Chocolate swirl/shard (optional, for a dramatic finish)

• Mint leaves

---

Instructions

1. Bake the bundt cake

1. Preheat oven to 175°C (350°F). Grease a bundt pan well.

2. Mix flour, cocoa, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs and sugar until fluffy. Add oil, buttermilk, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Pour into pan and bake 35–40 minutes, until a toothpick comes out clean. Let cool completely before decorating.

2. Prepare chocolate drips

1. For each drip, heat cream until hot (not boiling), pour over chopped chocolate. Stir until smooth and glossy.

2. Let cool slightly so it thickens but is still pourable.

3. Decorate

1. Place cooled cake on a serving plate.

2. Pour dark chocolate ganache over, letting it drip naturally. Repeat with white chocolate ganache for contrast.

3. Decorate the top with raspberries, candies, cookie chunks, and chocolate shards.

4. Add mint leaves for freshness.

---

✨ The result: a show-stopping chocolate drip bundt cake, both fun and elegant, perfect for parties and celebrations.