Chocolate Bunds with Hot Chocolate Sauce


Preparation time: 20 minutes

Cooking time: 20 minutes

Who can resist a little chocolate indulgence? No need – it’s Christmas! These little bund chocolate cakes turn out beautifully from the 4 Diamond Blue Mini Fluted Cake Tins, make a deliciously decadent dessert served with chocolatey sauce, and are perfect for make-to-give gifts too.


For the bund cakes

  • 110g butter, at room temperature, plus extra for greasing
  • 110g light muscovado sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 110g self-raising flour
  • Pinch of salt
  • 2 tbsp cocoa powder
  • 1 tbsp milk

For the chocolate sauce

  • 50g dark chocolate, broken into pieces
  • 2 tbsp cocoa powder
  • 2 tbsp light muscovado sugar
  • 1 tbsp cornflour
  • 225ml milk

To decorate

  • Crushed candy canes or icing sugar


  1. Preheat the oven to 180°C/Gas 4. Grease all four of the Diamond Blue Mini Fluted Cake Tins with butter.
  2. Beat together the butter and sugar until light and creamy. Gradually beat in the eggs, then stir in the vanilla extract. Sift the flour, salt and cocoa powder together, then gently fold into the creamed mixture using a large metal spoon. Stir in the milk.
  3. Share the mixture between the prepared tins and level the tops. Bake for 18-20 minutes until risen and firm. Check that they are cooked by inserting a fine skewer into the centre – it should come out clean. If necessary, bake for a little longer. Cool in the tins for 3-4 minutes, then turn out carefully ready to serve.
  4. To make the sauce, put all the ingredients into a saucepan and heat gently, stirring constantly until thickened and smooth. Serve with the bunds and sprinkle over either crushed candy canes or a little icing sugar.

Tips: to give as gifts for Christmas, place each cake in a clear presentation bag and tie with string or ribbon. Pour the sauce into a little glass milk bottle, and decorate with a label and a candy cane – the candy cane can be broken into tiny pieces to serve sprinkled over the cakes.