1081. Cocoa Bundt Cake

Chocolate cake is such an ambiguous term. It’s almost subjective to interpretation. Some expect a dense creamy cake, others light and fluffy. Some go flourless, others bread-like. Some say a chocolate cake isn’t so if there’s no chocolate in it. So I decided to call this chocolate cake Cocoa Cake as a clear indicator to what makes it chocolate. But do not be deceived. This cocoa cake deserves a place firmly among “real” chocolate cakes. It has the light fluffy texture of the infamous boxed mix, but with all the flavor and goodness of real and wholesome ingredients. The coffee in the mixture serves to enhance the chocolatiness, and you won’t even know it’s there, unless you know that it’s there. The thick rich chocolate ganache icing is the perfect touch to a not-so-naughty-yet-fully-enjoyable chocolate cake.

Ingredients:

1 cup water

1 tsp espresso powder

1 cup butter

3/4 cup unsweetened cocoa powder

2 cups sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

2 cups flour

2 tsp vanilla extract

2 large eggs

1/2 cup sour cream or yogurt, full-fat

 

For the icing:

2/3 cup chopped dark chocolate

1/4 cup heavy cream

Method:

Preheat the oven to 350F. Thoroughly butter and flour a 10- to 12-cup bundt pan.

To make the cake: Place the coffee, water, butter, and cocoa in pyrex measuring pitcher. Microwave, stirring at intervals, until the butter melts. Whisk until smooth. Let the mixture cool for 10 minutes.

While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined, scraping the bottom and sides of the bowl to fully incorporate.

In the same pitcher (no need to wash from the chocolate), whisk together the vanilla, eggs, and sour cream or yogurt. Mix this into the chocolate batter, stirring until thoroughly combined.

Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.

Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.

To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.

Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.

Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.

صحة و عافية

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2 thoughts on “1081. Cocoa Bundt Cake”

  1. This looks so heavenly!!! I usually use mayonnaise in my cakes! It’s my secret ingredient! What I am still trying to figure out is how they make cakes in Iraq. I love how fluffy and light they were and not to mention less sugary. I am talking about bakery cakes. I actually found the ones made in homes were very dense.

    1. I’ve been wanting to try the mayonnaise chocolate cake for a long time but was always reluctant. Now you’ve encouraged me; thanks!

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