You all know I couldn’t go too long without posting a dessert didn’t you???
When we decided we were going to cook one night at the beach I figured it would be a perfect excuse to bake something sweet. I try to limit my baking to times when others will eat it as well so I’m not eating the whole thing! Although, J would love it if every morning he could have something sweet with his coffee.
I saw this Chocolate Bundt Cake on Kitchy Kitchen and I immediately wanted to try it. The last time I tried to make a chocolate bundt cake it failed miserably. Y’all, it was a fail of epic proportions. I haven’t been quite brave enough to try the exact cake over again, but I thought I could test out the waters with this smaller one and maybe regain my courage to have another go at it.
PS. The pictures in this post were done by me because J was in class, so I’m apologizing in advance. He is teaching me as I go, but it is a pretty slow learning process.
Old Fashioned Chocolate Bundt Cake with dark chocolate ganache glaze
5 ounces dark chocolate (3/4 cups), plus 2 ounces finely chopped dark chocolate (about 1/3 cup) (I just used Hershey’s special dark chocolate chips because I was in Walmart, but Ghirardelli is always my go-to for chocolate and I’m sure would be much better)
4 ounces unsalted butter, plus enough to grease the pan
1/2 cup cocoa powder
1 3/4 cups flour
1/2 teaspoons kosher salt
2 teaspoons baking soda
1 1/2 teaspoons baking powder
3 large eggs
1 1/4 cups granulated sugar
1/4 cup brown sugar, packed
2 teaspoons vanilla extract
1/2 cup sour cream
Ingredients – Chocolate Ganache
3 ounces dark chocolate (about 1/2 cup), chopped
1/2 tablespoon corn syrup
1/3 cup heavy cream
Preheat the oven to 325 and butter your pan.
Melt 5 ounces of chocolate and butter over a double boiler, add 1/2 cup water and the cocoa powder. Stir until cocoa is dissolved and set aside to cool.
Sift together the flour, salt, baking soda and baking powder.
In a stand mixer with the paddle attachment, beat the eggs a few seconds to combine, add the sugar and whip until light and very thick (about 3-4 minutes). Add the vanilla and beat until the mixture forms a wide ribbon when the beater is lifted out. (I’m going to be honest and say I have no idea what a wide ribbon is. I mean, it is all in perspective right?? I just made sure it was thick and creamy when I finished beating)
Gently fold the chocolate mixture and sour cream into the eggs and sugar, and fold in the flour mixture in thirds. Pour half of the mixture into the pan and add the 2 ounces of finely chopped chocolate. Fill the pan, and bake for 50-60 minutes.
Cool about 30 minutes on a rack, and turn out of the pan.
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the corn syrup. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.
I thought our finished cake was pretty decent, Not too sweet , but nice and rich. The ganache was great. We didn’t eat it for a couple of days after I made it, so I think it was little drier than it would have been if we would have eaten it the same day. Although, we’ve since been eating it warmed up and it is divine with a little milk.