Why does Chocolate have to taste soooooo gooooooooooooooood????????
It’s such a challenge to resist it, so sometimes, I don’t even try, I simply give in and say – YES! Take me chocolate, do what you will with me, I’m yours, I’ll deal with the walk of chocolate shame for a moment on the lips. And let me tell you, this chocolate cake is worth that moment! Just look at it!
Firstly, how beautiful is this bundt cake shape? I found this silicon bundt cake mould the other day, and it had chocolate cake written all over it. I couldn’t wait to make this. It’s like mountain peaks of chocolate heaven!
I’d just poured that chocolate glaze on in this photo, it’s still all glossy and so enticing and screams “put a cake fork in me”. Let’s get in for a closer look.
It’s such an easy cake to make in terms of ingredients and mixing, but it takes a while to bake, and it needs to cool before the glaze goes on. Or not, I mean, you could just pour it on and eat it warm, because you can’t wait, and you have to have chocolate right now, and it’s equally delicious that way, if not more so.
I love this cake a day after it’s baked, slightly warmed up with a big scoop of vanilla ice-cream. The pointed edges of this cake is quite crispy given the shape and concentrated bake in those peaks (which is amazing by the way), and the centre is quite dense and rich, and very chocolaty. The shot of coffee or espresso gives it a delicious, rich taste. So good you won’t want to share.
Rich Chocolate Bundt Cake
2 ½ cups flour
1t baking soda
1 t salt
½ t baking powder
1 cup butter
½ cup dark cocoa
180g dark chocolate
1 large bar-one chocolate
One shot espresso or 1 T coffee
¾ cup hot water
2 cups caster or granulated sugar
1 cup sour cream
1 t vanilla essence
2 jumbo eggs
- Pre-heat the oven to 180 degrees C.
- Grease and flour dust the cake pan (I only grease the silicon moulds because I am paranoid they stick).
- In a large bowl, sift the flour, baking soda, baking powder and salt, whisk to mix and set aside.
- In a pot on a medium heat, melt the butter and add the chocolate.
- Once the mixture is melted, add the cocoa, whisking to ensure a smooth consistency.
- Mix a shot of espresso or a tablespoon of coffee into a ¾ cup of water (making 1 cup liquid) and add to the chocolate mixture and combine with the whisk.
- In a bowl, whisk together the eggs and add to the chocolate mixture along with sugar, sour cream and vanilla and continue whisking on a low heat until smooth.
- Add the chocolate mixture to the dry ingredients and whisk until combined.
- Pour the mixture into the bundt pan and bake for 45 to 50 minutes or until a skewer inserted comes out clean.
- Allow the cake to cool for about 30 minutes before tipping out of the pan to cool further. Once the cake is cool make the glaze.
180g dark chocolate chopped
1 large bar-one chocolate chopped
¾ cup heavy cream
2T powdered sugar
- Place a bowl over a pot of boiling water, melt the chocolate until smooth.
- Add the cream to the mixture and whisk to combine.
- Put the mixture through a sieve to work out any chocolate lumps.
- Sift the sugar into the mixture and stir, allowing to cool to room temperature to thicken.
- Pour the mixture over the cooled cake evenly.
Until next time…