Just pictures.
Pictures of the best chocolate bundt cake you'll ever eat.
Pictures of a naked bundt cake.
MmmmHmmm. That is one fiiiine bundt.
Wait until you see it dressed.
Oh, baby.
Oh, no. No stop it! I couldn't...
...No, really, that piece is way too big for me...
...I'm not even hungry...
Well, okay.
Worth it.
Totally, completely, unbelievably worth it.
This is the filet of cakes. Simple but perfectly executed. Unassuming but a show stopper nonetheless. And the frosting is un.real. It will forever be my go-to, jaw dropping, knee buckle inducing chocolate frosting.
Chocolate Bundt Cake
Yield: 16-20 tiny slices or 10-12 wonderful, fat slices
Recipe adapted from Joy the Baker
Ingredients:
1 1/4 cups plus 1 Tablespoon coffee (I used instant, but fresh brewed would be great too)
3/4 cup unsweetened cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
2 1/2 teaspoons baking soda
2 large eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoons canola oil
2 teaspoon vanilla extract
2 1/2 cups plus 2 Tablespoons all purpose flour, sifted
For the glaze:
6 oz. unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
1/4 cup half and half or cream
Directions:
1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed f or about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
4. Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
5. Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.
6. For the frosting: Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally.
7. Melt butter in another pan or in the microwave.
8. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.
9. Whisk in sour cream and the remaining powdered sugar. Don't worry! It will come together! And it will be magical.
10. Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you'd like a more pourable glaze, simply add additional cream, milk, or half and half.
Made this for a birthday party at work. Co-workers raved about the frosting. Not overly sweet like some frostings, just right. Cake itself was very moist. Don't start making this cake in the evening though. There are 2 cooling times required. The cake in the pan took about 1 1/2-2 hours to completely cool. Wonder if it would be OK to put the pan in the fridge to cool? I got worried after adding the sour cream and powdered sugar in step 9 because the frosting looked kind of globby, but you were right, when the coffee and cream were added it all smoothed out beautifully. This recipe took time but it wasn't hard and it was definitely worth it for the compliments I got at work!
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