Cakery Friday: The BEST Chocolate Bundt Cake







Yes, I went there. This is seriously the BEST chocolate bundt cake. It’s rich, chocolately and totally decadent without being tooooo much. Not possible you say? I’m here to prove you wrong.

The batter is very loose, but will turn into a sturdy,l moist, cake. And the frosting….oh the frosting, it’s the best part! Look at the way it drips down the sides of the cake. I just can’t get enough.

Gather all of the ingredients. To keep reading just click.







Place 1 1/4 cups brewed coffee and 3/4 cup Dutch processed cocoa powder in a small saucepan and bring to a oil, whisking constantly. Remove from heat and allow to come to room temperature.








In the bowl of your electric mixer fitted with the whisk attachment, mix together 2 1/4 cups sugar, 2 12 teaspoons baking soda, 2 large eggs and 1 large egg yolk on low speed for 1 minute.







Add in 1 1/4 cups buttermilk, 1 cup vegetable oil and 1 1/2 teaspoons vanilla extract and mix on low speed for another minute.

Add in 2 1/2 cups sifted all-purpose flour and mix on medium speed for two minutes. Scraping down the sides of the bowl as needed. Finally, add in the cooled cocoa/coffee mixture and mix on medium speed for 3 minutes.







Place the batter in a buttered and floured bundt pan. And bake for 1 hour at 350 degrees {until a toothpick inserted into the center of the cake comes out clean}.

Allow the cake to cool completely before inverting onto a cooling rack. Wait until cake is cooled before glazing.







To make the glaze:

Chop 6 ounces of unsweetened chocolate into tiny pieces. Place the chocolate into a glass bowl sat above a pan of simmering water. Allow the chocolate to melt completely. In a separate bowl, melt 3/4 cup unsalted butter. Whisk the butter into the melted chocolate until it is all incorporated. Whisk in 1 1/2 cups sifted confectioners’ sugar until smooth. Whisk in 1/2 cup sour cream. Whisk in another 1 1/2 cups confectioners’ sugar until smooth. Finally, whisk in 1/4 cup of fresh brewed coffee until the glaze is perfectly smooth. Pour generously over cake. {I used about 3/4 of the glaze, and saved the rest for a future project. Or a bad day}.








Happy Baking!

For a printer-friendly version of this recipe click here: The BEST Chocolate Bundt Cake {adapted from this recipe from Joy the Baker}

xoxo,

Ali



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