Double Chocolate Bundt Cake with Chocolate Glaze
Adapted from The Artful Baker, this recipe provides a delicious double chocolate bundt cake with a rich chocolate glaze. The glaze recipe has been slightly adjusted to omit extra sugar, offering a bittersweet delight. You can adjust the sweetness by adding up to 2 tablespoons of sugar to the glaze if desired. The original recipe called for 70% cacao chocolate, but 60-65% works well too.
Adapted from The Artful Baker, this recipe provides a delicious double chocolate bundt cake with a rich chocolate glaze. The glaze recipe has been slightly adjusted to omit extra sugar, offering a bittersweet delight. You can adjust the sweetness by adding up to 2 tablespoons of sugar to the glaze if desired. The original recipe called for 70% cacao chocolate, but 60-65% works well too.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 teaspoons vanilla extract
- 4 large eggs (at room temperature)
- 3/4 cup (180ml) heavy cream
- 1/2 cup (125ml) heavy cream
- 5 ounces (140g) bittersweet or semisweet chocolate (chopped)
- 1/2 cup (50g) dutch process cocoa powder (sifted if lumpy)
- 1/2 cup (125ml) strong coffee
- 2 cups (280g) flour
- 1 1/2 teaspoons baking powder (preferably aluminum free)
- 7 ounces (200g) unsalted butter (at room temperature)
- 1 3/4 cups (350g) sugar
- 5 ounces (140g) bittersweet or semisweet chocolate (chopped)
- Carbohydrate 1.06313533214286 g
- Cholesterol 194.092499999006 mg
- Fat 13.290649666448 g
- Fiber 0.000883333333333333 g
- Protein 5.53507099917736 g
- Saturated Fat 7.13715666653047 g
- Serving Size 1 1 to 12 serving (113g)
- Sodium 134.353366640571 mg
- Sugar 1.06225199880953 g
- Trans Fat 1.31722376665548 g
- Calories 147 calories
Step-by-step
- Preheat the oven to 325°F (160°C). Set the rack in the center of the oven. Generously and thoroughly butter a 10-inch (23cm) bundt pan.
- Put the chopped chocolate and cocoa powder in a medium-sized bowl. Bring the heavy cream and coffee almost to a boil, remove from heat, and pour over the chocolate and cocoa powder. Let sit for 30 seconds, then stir until the chocolate is melted and smooth. Stir in the vanilla.
- In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a large bowl, beat the butter at medium-high speed until smooth and creamy. Add the sugar and continue to beat until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer between additions, to scrape down the sides, so the eggs are incorporated.
- Remove the bowl from the mixer and use a spatula to stir in one-third of the flour mixture. Add half of the melted chocolate, then another third of the flour mixture. Finally add the rest of the melted chocolate then the last of the flour. While you're mixing reach down to the bottom of the bowl with the spatula, as the dry ingredients tend to sink to the bottom.
- Scrape the batter into the prepared bundt pan, smooth the top, and bake until a toothpick inserted into the center comes out almost clean, but with moist crumbs still attached, about 50 minutes. Don't overbake.
- Cool the cake on a wire rack for 10 minutes, then turn the cake out onto the rack and cool completely.
- Make the glaze by putting the chopped chocolate in a medium-size bowl. Heat the heavy cream in a small saucepan until almost boiling then pour over the chocolate. Let stand for 30 seconds then stir until the chocolate is smooth and melted. Stir in the vanilla extract.
- Set the cake with the wire rack over a sheet of parchment paper. Use a spoon or ladle to cover the cake with the glaze. If your glaze is too runny, let it cool down a bit until it's thicker.
My Double Chocolate Dream: A Bundt Cake Journey
Baking has always been my sanctuary, a place where I can escape the daily grind and create something beautiful and delicious. This weekend, I decided to tackle a recipe that had been calling my name for weeks: a decadent Double Chocolate Bundt Cake. The recipe, adapted from a beloved baking book, promised a rich, intensely chocolatey experience, and it certainly didn't disappoint.
The process was surprisingly straightforward. The aroma of melting chocolate and warm spices filled my kitchen, creating a cozy and inviting atmosphere. I followed the instructions carefully, paying close attention to the details, such as ensuring my butter was at room temperature for optimal creaming and letting the chocolate ganache cool slightly before glazing the cake. Each step felt like a little ritual, a mindful act of creation that allowed me to disconnect from the outside world and focus solely on the task at hand. The kitchen, usually a space of hurried meal prep, transformed into a haven of calm and sweet-smelling bliss.
The final product was nothing short of breathtaking. The cake emerged from the oven with a perfectly browned crust and a wonderfully moist crumb. The deep chocolate flavor was intensely satisfying, balanced perfectly by the subtle sweetness of the glaze. The bundt pan created an elegant shape, making it the perfect centerpiece for any gathering, from a casual weekend brunch to a sophisticated dinner party. The experience wasn't just about the delicious result; it was about the journey, the process of transforming simple ingredients into something truly special. It was a reminder that even in the midst of a busy life, there's always time to savor the simple pleasures, like baking a cake that fills your home with warmth and the air with the intoxicating aroma of chocolate.
This Double Chocolate Bundt Cake wasn't just a dessert; it was an experience. It was a moment of self-care, a chance to slow down and appreciate the beauty of creation. And the taste? Let's just say it was the perfect ending to a perfect day.
Ingredients I Used: The recipe called for a variety of ingredients including high-quality chocolate, heavy cream, flour, sugar, and cocoa powder. I made sure to source the best quality ingredients that I could find, because I believe that using quality ingredients significantly impacts the overall taste and texture of the final product.
Tips for Success: While the recipe is relatively straightforward, there are a few tips I'd recommend to ensure your cake turns out perfectly. First, make sure your butter is softened but not melted. Secondly, don't overbake the cake. A toothpick inserted into the center should come out with a few moist crumbs attached. Finally, be patient and let the cake cool completely before glazing it.
This recipe is a keeper – a true testament to the simple pleasures in life. I look forward to many more baking adventures ahead, each one a small escape from the daily routine and a celebration of life's simple joys.
Beyond the Recipe: This cake became more than just a dessert; it's a memory. The act of baking it, sharing it with friends and family, and enjoying the rich, chocolatey taste will always remind me of this particular weekend, and the joy it brought. Baking, I realize, is more than just following a recipe; it's about creating experiences, creating connections, and creating memories that will last a lifetime. And this Double Chocolate Bundt Cake is definitely one I'll remember fondly.
