Saturday, November 20, 2010

Choco Choco Bundt Cake - Recipe 11/20/10


Craving for chocolate? Then this would be the cake for you. It's delicious and it's moist. I love the texture and it's just the perfect chocolate taste to it.

This chocolate bundt cake calls for ganache glaze, but I didn't have the stuff to make the glaze so I used powdered sugar instead. I was going to sift chocolate and powdered sugar together but I completely forgot. I remembered right after I took the picture, so I just left it alone.

Here's the recipe for the cake and the ganache.


  • Flour spray (Baker's Joy)
  • 5 oz. Baker's bittersweet chocolate, chopped
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 tablespoon baking soda
  • 3/4 teaspoon salt
  • 1 cup strong-brewed coffee
  • 1 cup buttermilk
Direction:
  1. Preheat the oven to 350°F degrees. Spray a 12-cup Bundt pan with flour spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
  2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
  3. Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

Ganache:
  • 1/3 cup heavy cream
  • 1/2 tablespoon corn syrup
  • 1/2 tablespoon unsalted butter
Direction:
  1. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
  2. Pour the ganache over the cooled cake or sprinkle with powdered sugar instead of the Ganache. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
ENJOY!!!

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