"I like big Bundts, and I cannot lie. You other brothers can't deny." Yup, I am rockin' it old school and taking you back to the 90s. In fact, the 90s station is my favorite XM channel in the car and you will rarely find me changing the channel. But I digress...
Back to this Bundt cake. I don't own an actual Bundt pan, so I baked this cake in a regular tube pan. I had leftover buttermilk and heavy cream to use up and was craving something chocolate so this is what I found.
The cake was moist, chocolate-y and didn't have the slightest trace of coffee flavor (this is a good thing in my opinion since my husband isn't a fan of coffee; he never said a thing about tasting coffee in this cake). The ganache is obviously the best part. It was super creamy and thick, and I even saved some to eat with a spoon. The only thing I didn't like about the cake was that it was a bit crumbly, so this wouldn't work well as a layer cake. Other than that, it was a solid chocolate cake and received two thumbs up from my husband and I.
Double chocolate bundt cake
- Vegetable oil spray
- 5 ounces 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 (I used Hershey's Dark)
- 1 TBSP baking soda
- 3/4 teaspoon salt
- 1 cup strong-brewed coffee
- 1 cup buttermilk
- 1/3 cup heavy cream
- 1/2 TBSP corn syrup
- 1/2 TBSP unsalted butter
Preheat your oven to 350 degrees F. Generously spray a Bundt or tube pan with the baking spray and set aside.
In a saucepan or microwave-safe bowl, melt 2 ounces of the chopped chocolate. Transfer to a large bowl and allow to cool slightly. Mix in the canola oil and sugar until well incorporated. Then whisk in the egg and mix well. Set aside.
In a medium sized bowl, whisk together the flour, cocoa powder, baking soda and salt.
Transfer 1/2 of the cocoa powder mixture, 1/2 of the coffee and 1/2 of the buttermilk into the large bowl with the chocolate mixture. Mix well. Add the remaining dry ingredients, coffee and buttermilk and mix until no lumps remain.
Pour the batter into your prepared Bundt or tube pan and bake in your preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow to cool for 15 minutes.
While the cake is cooling, make the glaze. Place the remaining 3 ounces of chopped chocolate in a small bowl. Add the corn syrup and butter. In a small saucepan, boil the heavy cream. Pour the cream over the chocolate and allow it to sit for 5 minutes. Then whisk well until the ganache is smooth and creamy.
Invert the cake onto a cake plate and pour the ganache over the top. Allow the ganache to set before serving.
Cake should be stored at room temperature in an airtight container and will keep for several days.
Yield: One Bundt or tube pan (about 12-16 servings)
Source: Kate Neumann, via Food and Wine