Carrots and chocolate bundt cake

Good morning! How are you?

I bring you today a super easy recipe but delicious for the tea time, breakfast or the coffee break.
To be honest, I have a semi-bundt mould because it doesn't have the typical flower shape, but still it is thanks to the middle ring.

So, here we go with the recipe!

20 min + 40 min (cooking)
12 servers
Super Easy

Ingredients:

• 250 gr flour
• 50 gr cornflour
• 150 gr butter
• 4 eggs 
• 150 gr icing sugar
• 50 gr sugar
• 1/2 sachet of baking powder
• 150 gr dark chocolate
• 50 ml cream 
• 3 grated carrots
• caramel (optional)

Method: 

1. Preheat the oven (180º). 
2. Mix the butter and the sugar in a bowl. As you already know, the butter must be soft. As soon as you check that this mixture doesn't have a grainy texture, then you can add the eggs, one by one. Mix well all the ingredients. The result: a bright and pale cream. Now, let the dough to stand for some minutes. 
3. Melt the chocolate into the cream in another bowl. Add this mixture to the dough. Stir well. 
4. Peel and wash the carrots, grate them and add them to the dough. Stir well all the ingredients. 
5. In a different bowl, mix the cornflour together with the flour and the baking powder. With a bolter, sift these dry ingredients and add them to the dough. Stir well again. 
6. Grease the mould. 
7. Pour the dough all over it and put it into the oven for 40 minutes. 
8. Then, take the mould off the oven and let the cake stands until it gets cool. 
9. Afterwards, turn the cake out of the mould. If you want to prepare some caramel as decoration, follow these steps: put a cup of sugar and the juice of half lemon in a frypan. Don't stir. Once it has turn into a syrup, it's time to cover the cake with the toffee. Leave it to stand until it gets cool. 

And that's all! It's ready to serve! 

Hope you have enjoyed the recipe!