Tuesday, April 22, 2014

Glazed Chocolate Bundt Cake

Jeff doesn't like bundt cakes. At least that is what he tells me every time I bring up making one. He says they are too dry. I say he is wrong.

So I have made it my mission to make the bundt of all bundts (or something like that) to show him the beauty of the dessert.


Three bowls, one whisk, nothing fancy. I spiked this batter with hot coffee, chocolate and vanilla extracts.

Adding chocolate extract may seem odd because there is already plenty of dark cocoa powder in the recipe. However, this extract gives the cake more chocolate flavor (which let's agree, is always nice) without altering the texture of the final cake. You can (and should) try chocolate extract in any brownie, cake or chocolate cookie recipe. Pair that chocolate flavor with a little vanilla extract and some piping hot coffee and the end result is just ridiculous.




This is the stressful part of bundt-making. It is the leap of faith, the time you will find yourself thinking OK cake, just leave the pan in one piece... can you do that for me? Please?



Thank you.


When initially inverted the top of the cake may look white/powdery, that's cool. It is just the flour you used to coat the pan to ensure seamless removal. If you don't like this look, you can use cocoa to dust the pan instead. I personally didn't care what the naked cake looked like because I planned to liberally glaze the entire thing anyway.



Glazed Chocolate Bundt Cake
fills a 10c bundt pan
adapted from The Joy the Baker Cookbook

for the cake
1 1/4 c hot coffee
1 c cocoa powder
2 1/2 c AP flour
1 1/4 t salt
2 1/2 t baking soda
2 c granulated sugar
3 eggs
1/2 teaspoon Ballard Extract's Vanilla
1 t Ballard Extract's Chocolate
1 1/4 c sour cream
1 c + 2 T vegetable oil

for the glaze
200g bittersweet chocolate, chopped
200g heavy cream
1 t Ballard Extract's Chocolate
2 t corn syrup
- - -
1. Pre-heat oven to 350F; grease and flour a 10c bundt pan
2. In a large bowl, whisk together flour, salt and baking soda
3. In a small bowl whisk together hot coffee and cocoa powder until smooth
4. In a medium bowl whisk together eggs and sugar until pale and thick; add sour cream, vanilla & chocolate extracts, and oil; whisk until smooth
5. Add egg mixture to dry ingredients and whisk until no lumps remain
6. Fold in coffee mixture until completely incorporated
7. Pour batter into prepared bundt pan and bake at 350F for 45-60 minutes, until a skewer inserted near the center comes out clean
8. Allow cake to cool in pan for 20 minutes before inverting and allowing to cool completely
8. Make glaze: place bittersweet chocolate into a medium bowl; heat cream to a simmer and pour over chocolate, whisking until smooth; whisk in chocolate extract and corn syrup; allow glaze to cool/thicken slightly (I refrigerated mine for 10 minutes)
9. Pour thickened glaze over cooled cake
10. Allow glaze to set on cake before slicing

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