Ok so this is possibly not the *one* for summer vibes but it is possibly the tastiest Bundt cake I have made thus far. Looks = 4/10. Taste = 9.8/10
My Banana, Maple, Pecan one can be found here and the amazing Pistachio, Raspberry + Lemon can be found here (that’s definitely a more summery vibe!).
This is pure, rich, chocolatey indulgence. It’s rich, it’s slightly over-the-top and it’s a bit of a show-stopper. You definitely will only need a slither of this to satisfy your chocolate craving.
I took the recipe from HERE so you can click over there, or I’m gonna write it out for you here below.
The only fancy things you need is a bundt pan and my one is linked right here from Amazon and weighing scales always help! I like my baking recipes to be relatively simple and this actually wasn’t too taxing. I love the look of a bundt cake, I mean it’s no difference to a normal cake it just looks like a huge doughnut (YES!) and I think they just look a little special and fun.
R E C I P E:
You will need:
- Cooking spray
- 2 1/2 cups unbleached, all-purpose flour
- 3/4 cup natural unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso or instant coffee powder
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/2 cups packed dark brown sugar
- 2 large eggs, at room temperature
- 5 large egg yolks, at room temperature
- 3 1/2 ounces semisweet chocolate, coarsely chopped
- 1/2 cup sour cream, at room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
For the glaze:
- 4 1/4 ounces milk or white chocolate, finely chopped
- 1/2 cup heavy cream, at room temperature, plus more as needed
M E T H O D
- Prepare a 12-cup bundt pan. Spray the inside and tube of a 12-cup nonstick bundt pan with cooking spray and set aside. Arrange a rack in the middle and a rack in the lower third of the oven. Heat to 350°F.
- Sift the dry ingredients. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside.
- Cream the butter and sugars. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a sturdy handheld electric mixer, combine the butter, brown sugar, and granulated sugar and mix at low speed until incorporated, about 2 minutes. Using a rubber spatula, scrape the sides and the bottom of the bowl well, making sure all of the mixture is in the middle of the bowl by the paddle or beaters. Increase the speed to high and mix until lighter in color and very fluffy in texture, 4 to 4 1/2 minutes. Don’t worry if it still looks a bit grainy — the sugar will not and should not dissolve.
- Add the eggs and egg yolks. Add the eggs and egg yolks one at a time, beating after each addition just until mixed in, starting at low speed and increasing the speed to high until fully incorporated and fluffy again. Scrape down the sides and the bottom of the bowl between each addition.
- Melt the chocolate. Place the semisweet chocolate into a microwave-safe bowl and heat at medium power, in 20-second bursts and stirring between each burst, until the chocolate is just melted, 90 to 100 seconds total. Stir well and set aside to cool to room temperature while you start putting the cake together.
- Add the flour mixture to the egg mixture. Add the flour mixture to the egg mixture and mix on low to medium-low speed until combined. Scrape down the sides and the bottom of the bowl.
- Add the remaining wet ingredients. Add the sour cream, vanilla, and melted chocolate and mix at low to medium-low speed until combined.
- Fill the pan. Scoop the batter into the bundt pan. Using a spatula, smooth the surface around the outside perimeter of the pan and the inside tube so that it is 1/2 to 3/4-inch lower than the rest of the cake, to help keep the cake more even as it sinks while it cools after baking.
- Bake the cake. Bake on the middle rack for 25 minutes.
- Create some humidity. Place a 9- by 13-inch baking dish two-thirds filled with warm water on the lower rack and continue baking for 17 minutes longer. Remove from the oven and place the cake, in its pan, on a cooling rack. You will not be able to gauge doneness with a cake tester or toothpick. Don’t fear the fudgy — that’s how this cake works.
- Poke holes in the surface of the cake. Using a long, thin wooden or metal skewer, liberally poke holes in the top of the cake around the perimeter of the pan and around the inner tube part, about 24 pokes in total. The cake will sink in a ring shape as it cools, and poking holes will make that process more consistent and even. Allow to cool completely in the pan.
- Invert the cake. Place a serving platter or cake stand on top of the cake pan so that the bottom of the platter faces up. Holding the platter firmly with one hand, slide your other hand under the bundt pan and grip firmly. Flip the whole thing over gently but quickly, still holding firmly with both hands, so that the bottom of the pan faces up. Leave the pan over the cake while you make the glaze.
- Make the glaze. Place the milk or white chocolate and place in a heatproof bowl; set aside. Place the cream in a microwave-safe bowl and heat until it is very hot and almost boiling, in 20-second blasts, being careful not to let it spill or bubble over, about 1 minute total. Pour the hot cream over the chocolate and let stand until the chocolate is melted, about 2 to 3 minutes. Whisk until smooth and very thick yet pourable.
- Remove the cake pan and glaze the cake. Lift the pan from the cake. Gently pour the glaze over the top of the cake and allow it to drip down the sides liberally. Let the glaze dry and set for about 15 minutes before serving.
I made my glaze into more of a thicker one that this recipe states and went with around a 50 : 50 ratio of dark chocolate to cream so it wouldn’t be *too* runny for pouring over the cake. It set really well and was kind of like ganache-like in texture.
I have had a few of my bundt cakes overcook and go a little dry, especially as when you take it out of the oven, it’s still kind of ‘cocooned’ in the pan a bit and it will carry on cooking a little so do bear that in mind. I try to take it out a little before the time so I get a nice moist centre.
I didn’t have any, but if you have some Raspberries, these would go INCREDIBLY on top (and look a little bit more appealing to the eye!).