probably never want to see me carrying another chocolate bundt cake into a party for the rest of your lives. Because I bring them to 90% of the functions I attend. And why? because this chocolate bundt cake isn't just cake, its magic.
Magic meaning it makes people fall in love with you for creating it. Are your baking spirits low? I'm giving you a free ticket onto the love train.
This recipe is from joy the baker, her blog is way better than mine in every way, so don't get too hooked! But I have to give her credit for the amazing birth of this recipe aka chocolate magic.
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
You can go onto her web site and follow all of her lovely steps to this recipe if you want. But it's pretty basic.
- Get that oven on my friend. 325 (why? because this beauty takes patience and time. We don't want to over cook the top of the cake at 350 before the precious insides are cooked through, so 325 will do just the trick.)
- Also, if you have a kitchen aid, use it for this recipe! No your not cheating, so don't feel guilty. Your bundt made with the help of your kitchen aid will be better than the cookies your neighbor Monica made, even though she stirred in every ingredient with her wooden spoon.
- CAUTION: (disclaimer before we begin) Bundt cakes are not cookies, or brownies, or macaroons! They are dense, delicious, creations that take time to cook. This is not the "kids get in the car! I'm just gunu throw together a bundt real quick so we can bring it to grammy's." type of recipe.
- Okay ready to progress. With most cakes we would use a baking method called the creaming method: ( creaming together your butter, sugar and salt as your first step (until very well creamed)) But we are using oil as our fat in this recipe so don't fret.
- Get your oil and sugar mixing in the mixer, while you combine the coffee and cocoa powder on the stove above low heat.
- ** Is there coffee in this cake to make it like a mocha bundt?!? No. Coffee is typically found in chocolate recipes to enhance the chocolate flavor. You really aren't meant to even taste the coffee, (but if your super into mocha, add a bolder coffee!!)
- Okay once your oil and sugar look nicely mixed add in your eggs. (An extra yolk is there just for added fat= moisture and richness) Cream these for a while (kitchen aid= your arms aren't even tired!) until the batter comes to a thick lighter consistency.
- Meanwhile, don't abandon your coffee/chocolate on the heat. It wants to burn and it will if you don't stir it. I keep it on the heat until some of the liquid from the coffee evaporates and it becomes thicker. Remove at this stage and let cool.
- Baking is all about correct improv when needed. You see what I mean by this? No you can't just foolishly improv during baking or your have a bad end product, but correct improvising is often needed. For example: this recipe calls for buttermilk, but I don't have any because I wasn't planning ahead and didn't have 4 dollars to spend on it anyways. SO what do I do? I use my vanilla yogurt (that I eat on the daily) and mix it with a bit of milk. WHY can I do this?!? because they are practically the same thing, and I've tried it before.
- All that to say: if you have buttermilk, add it into your batter along with the vanilla and cooled chocolate mixture.
- There is a typical rule for baking that requires creaming your fat and sugar, adding in your wet ingredients and then your dry. "but why does this matter?!?" (your thinking) Because it's all about having a beautiful batter. And beautiful batters birth beautiful cakes.
- Similar to the "rule" we will now add our flour, salt, and baking soda last. Let this mix while you prepare your greased and floured bundt pan.
- Pam is your dear dear friend in this baking situation (if not pam, improvise by spreading regular oil around with a paper towel and dusting it with flour to follow.)
- Pour your batter in, and bake.
- Not sure on the exact cook time, (40 minutes?) Set your timer for 30 and begin to check doneness with your senses.
- When in doubt please please under bake!!! I think this cake is so good BECAUSE I purposely under bake it. No lava flow batter, but the perfect gooeyness inside will do.
- Joy's glaze is probably splendid, but I just make a basic icing for it. Super fun because your icing can be as versatile as you want! Peanut butter? vanilla? peppermint? cinnamon? Get in touch with creative baking side and make your own frosting.
- butter, powder sugar, milk and flavorings.
Big ramble today! But I do hope you try this recipe and become the life of the party.
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