Chocolate Bundt Cake

What’s with all the advertorials on the blog today, you ask? Well, besides the fact that a girl has got to make her blog work for her (ehem… web hosting fees… ehem…), those are things that I find interesting and would like to share. Even if just the concept of it or to give inspiration. I mean, there’s even a giveaway happening right now. If adverts aren’t your cuppa tea, don’t mind them. Because I’m back with a new recipe!

So, I FINALLY put my new bundt cake pan to use recently. I had been dreaming for one of those since, I don’t know, 7 years ago when I first discovered their existence? I wanted those really intricate decorative ones with frills & flowers and dots…. They are hard to get here! At least for me.

Chocolate Bundt Cake 1

I managed to hunt down a much simpler basic one. A tiny 6-cup measure. Which is half the size of a more regular bundt pan. Why did I get one of this size? Because I had no idea what I was getting until it arrived. Yes, there’s risk with online shopping. But I was kinda glad I got the smaller pan.. sort of. It means there’ll be less cake in the house waiting for me to put an end to their misery. I try to be a cup-half-full person 😉

Chocolate Bundt Cake 2

Seeing as most recipes are written for double the volume, I used half of the batter to make cupcakes! I can’t half an eggyolk. Just can’t.

Chocolate Bundt Cake 3

I wish I could say I made the sour cream glaze for this this but no… just a regular ole’ ganache because cheap-o me didn’t want to spend extra on sour cream. I promise, it’s still every bit as decadent and rich!

Chocolate Bundt Cake 4

This picture below (despite how badly taken it is) is the reason why I craved for a bundt cake pan. I LOVE seeing glaze roll down the sides of cakes that way. The beautiful grooves on the cake makes those drops even more luscious.

Chocolate Bundt Cake 5

Fudge glaze … is all you’ll ever need.
Chocolate Bundt Cake 6

I mean, moist and dark chocolate cake topped with fudgy glaze. Come on, don’t say no to that. You can’t say no to that. Can’t.

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“Blessed are they that mourn: for they shall be comforted.” {Matthew 5:4} — this post was written at an earlier time. I’m now thinking of the passing of a dear sister in Christ who was laid to rest this morning. May her family receive great comfort knowing she’s with her beloved Lord now.

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Chocolate Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: one 10-inch bundt cake or one 6-inch bundt cake + 12 medium cupcakes
Ingredients
  • 1¼ cups plus 1 Tablespoon Brewed Coffee (Instant Coffee works)
  • ¾ cup Cocoa Powder
  • 2¼ cups Sugar
  • 1 tsp Salt
  • 2½ tsp Baking Soda
  • 2 whole Eggs
  • 1 Egg Yolk
  • 1¼ cups plus 1 tbsp Buttermilk (or milk + 1 tbsp lemon juice)
  • 1 cup plus 2 tbsp Canola Oil
  • 1½ tsp Vanilla Extract
  • 2½ cups, plus 2 tbsp Flour, sifted
Steps
  1. Preheat oven to 350 F or 175 C.
  2. Grease & flour a 10-inch Bundt pan & set aside. (I used a 6-in bundt pan + 1 cupcake tin.)
  3. Put brewed coffee & cocoa powder in a small saucepan. Bring to a boil, whisking frequently. Remove from the heat & let come to room temperature.
  4. In the large bowl, whisk together sugar, salt, baking soda, eggs & egg yolk until well combined.
  5. Add the buttermilk, oil & vanilla extract. Mix again until combined.
  6. Add the flour & mix well.
  7. Add the cooled cocoa mixture & mix. The batter will be very loose.
  8. Pour into the prepared cake pan & bake for 45 mins to 1 hour, or until a toothpick/skewer inserted in the cake comes out clean.
  9. Let the cake cool completely in the pan & then invert onto a cooling rack.
Notes
To glaze with ganache, just warm some cream until just before it simmers & pour over equal amount of dark chocolate broken in a bowl. Stir until combined & let cool slightly before drizzling over cake.

Recipe from: Joy the Baker

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