Chocolate Bundt Cake
Several years ago I bought a bundt cake pan to make Rum Cake (http://theintuitivebaker.blogspot.com/2015/01/rum-cake-with-homemade-instant-vanilla.html) and I haven’t used the pan for anything else, which seems like a waste. As a kid I remember my mom often made chocolate bundt cake when guests would come over so I decided to make one for a party we were planning to attend recently. The original recipe called for milk but I wanted to avoid a dry cake so I substituted buttermilk to ensure moistness. Anyone can make this cake and I would love to hear about your experience trying it out!
2 ¼ cup flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
½ cup milk or buttermilk
½ cup sour cream
2 sticks unsalted butter, softened
1 ½ cups sugar
1 teaspoon vanilla
1 cup chocolate chips (optional)
Preheat oven to 325 degrees. Butter your bundt pan and set aside.
Whisk together flour, cocoa, baking soda, and salt in a large bowl; set aside. In a small glass bowl stir together the buttermilk and sour cream; set aside.
Beat together the butter and sugar in a stand mixer or with an electric mixer by hand on medium-high speed for 4 minutes. Add the eggs one at a time, then add the vanilla. Reduce the mixer speed to low. Pour in half of the flour mixture, followed by the dairy mixture, then add the remaining flour mixture. Beat everything just until combined – do not overmix. Fold in the chocolate chips, if using. Pour the batter into the buttered pan, smooth the top, and bake for 55 to 65 minutes. The cake is done when a toothpick comes out clean. Let the cake cool completely on a wire rack, then invert it onto your serving platter or cake stand.
3 ounces bittersweet chocolate, chopped
½ cup heavy cream
2 tablespoons unsalted butter
Place the chopped chocolate in a heatproof bowl. In a small saucepan bring the cream to a simmer, then pour it over the chocolate; let stand for 2 minutes. Add the butter and mix until you reach a smooth texture. Let the glaze stand for a few minutes, stirring occasionally, until it thickens slightly. Pour the glaze over the cooled cake and serve.