Black Cocoa Cauliflower Bundt, Chocolate Rum Glaze

The Science of Food is my obsession. Knowing how and why is imperative to my creations. Volatile compounds are the molecules behind the very essence of food, its Flavour. Shared volatile compounds are often complimentary, each one making the other more expressed.

Which brings me to Chocolate & Cauliflower. An unusual pairing, but shared compounds really make it sing. Sweet and earthy meets bitter and rich to create a symphony that sings of autumn.

There is no better vehicle than cake, rich dark pound cake, butter laden and unctuous.

So here we have it, graced with a token gesture of rum, there is nothing not to like, try it, you just might fall in love.


1 Medium Cauliflower, steamed and pureed to yield 360g

340g Unsalted Butter, room temperature

400g Caster Sugar

5 Large Eggs, room temperature

300g Plain Flour

80g Black Cocoa Powder

1 tsp Cream of Tartar

1 tbsp Vanilla Extract

1 tsp salt

Chocolate Rum Caramel:

230g Dark Chocolate, chopped

100g Double Cream

60g Rum

20g Golden Syrup

50g Butter

Pinch salt


1. Using a pastry brush, brush into all the grooves of your pan and sieve over a dusting of flour. Shake out the excess and pop in the fridge to set up.

2. Meanwhile, preheat oven 170C.

3. Add the butter and the sugar to the base of a stand mixer and beat on medium high until light, pale and fluffy.

4. Add the eggs, one at a time, beating well between each addition.

5. Meanwhile, whisk the flour, cocoa, cream of tartar and salt in a bowl. In a separate bowl, whisk the cauliflower with the vanilla.

6. Add the flour mixture in three additions, alternating with the cauliflower mixture, to the butter mixture until just homogenous.

7. Transfer the mixture to the pan, allowing 2cm gap from the top. Smooth off and sharply tap the pan on your worktop to remove any air bubbles.

8. Bake for 55-65 minutes, or until a skewer comes out clean. Cool in the pan for 20 minutes before turning out on a wire rack to cool completely.

9. Meanwhile, make the glaze.

10. Add the chocolate to a heatproof bowl. In a pan, warm the cream, rum, and golden syrup until steaming.

11. Pour the cream mixture over the chocolate and allow to stand, untouched for 3 minutes.

12. Working from the centre outwards, stir the mix until only just homogenous (do not over stir) add the butter, 1 tbsp at a time until smooth and shiny.

13. Cool for 15 minutes before glazing the cake and serving.