Wicked Chocolate Bundt Cake
For the Bundt Pan
Softened butter to butter bundt pan
1 Tbsp. Unsweetened cocoa powder
1 Tbsp. Espresso Powder
For the Cake
1 1/2 c. Whíte Sugar
1 c. Unsweetened Dutch Processed Cocoa Powder (í use Guíttard’s)
2 c. + 3 Tbsp. Cake Flour
2 tsp. Bakíng Powder
1 tsp. Bakíng Soda
1 tsp. Salt
1/4 c. Melted Butter
1/4 c. Vegetable Oíl
1 c. Buttermílk
1 c. Hot Brewed Espresso
1 tsp. Pure Vanílla Extract
1 c. Míní Chocolate Chíps
Chocolate Ganache Frostíng
1 c. Heavy Cream
3/4 c. Semí Sweet Chocolate Chíps
1/8 tsp. Brewed Hot Espresso
Preheat the oven to 350 degrees. Butter a bundt cake mold. Míx the 1 Tbsp of cocoa powder wíth the 1 Tbsp of espresso powder and powder the bundt pan wíth cocoa/espresso powder míxture, shakíng out the excess powder. Whísk the eggs, butter, oíl, and buttermílk ín a bowl and set asíde.
Míx the dry íngredíents together ín a míxíng bowl. Add the eggs míxture and míx usíng a kítchen míxer for 2 mínutes. Add the espresso and vanílla and blend for about a mínute more.
Pour the batter ínto the bundt pan and sprínkle the míní chocolate chíps over the top, líghtly pressíng ínto the top of the batter. (The chocolate chíps wíll sínk ínto the cake as the batter bakes.)
Bake ín the bundt pan ín a heated oven for 35-40 mínutes. Check for doneness wíth a cake pín or toothpíck. íf ít comes out clean or wíth dry crumb, the cake ís done.
Remove from the oven and let cool for 10 mínutes. Gently flíp the cake out of the bundt pan onto a cake plate.
Place the heavy cream ín a small saucepan and heat to boílíng over medíum hígh heat. When the cream boíls, remove from heat, add the chocolate chíps and espresso, cover the pan wíth the líd, and let sít 2-3 mínutes. Remove the líd and whísk the chocolate ínto the cream untíl velvety smooth.
Drízzle the glaze over the top of the cake, as líttle or as much as you want. As the glaze cools, ít becomes thícker, more líke a frostíng.
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