This was my first time making a bundt cake because I never had a bundt pan before! I recently bought a bundt pan because my husband and I threw a Mad Men party. Having an early 1960's themed party, I wanted some authentic food to be served! The bundt cake became popular during this time. I found a recipe for a fantastic chocolate cake at BakingBites.com, though omitted the frozen raspberries. I used Hershey's Special Dark cocoa (as always) and this cake was phenomenal! It was so rich and dense. Since I didn't have the fruit to offset this, I prepared a very simple white chocolate glaze. TIP: Spray the bundt pan REALLY well with Pam in order to have a mess-free bundt cake. I've heard how it can get stuck to the inside of the pan and look very messy but as you can see, mine looked amazing! :)
Cake adapted from: www.BakingBites.com
INGREDIENTS
3/4 cups all-purpose flour
3/4 cup cocoa powder (I used Hershey's Special Dark)
2 tsp instant coffee/espresso powder
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
1 cup sugar
1 cup brown sugar
1/4 cup butter, melted
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup buttermilk
1 cup hot water
2 cups fresh or frozen raspberries (I omitted)
DIRECTIONS
Preheat oven to 350F. Grease and flour a 10-inch bundt pan. (Spray with a lot of Pam, I actually thought it was too much. And I didn't flour it.) In a medium mixing bowl, sift together flour, cocoa powder, coffee powder, baking powder, baking soda and salt. In a large mixing bowl, whisk together eggs and sugars. Whisk in butter, vegetable oil and vanilla. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the hot water. Mix only until no streaks of flour remain. Pour about half of the batter into the prepared pan. If using raspberries, add them in and then topped with the remaining batter. Run a knife through the batter gently to even out the distribution of the berries. Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cake rest in the pan for about 10 minutes, then gently loosen the cake and turn it out onto a wire rack to cool completely.
Serves 12.
White Chocolate Glaze adapted from: http://recipes.howstuffworks.com\
Preheat oven to 350F. Grease and flour a 10-inch bundt pan. (Spray with a lot of Pam, I actually thought it was too much. And I didn't flour it.) In a medium mixing bowl, sift together flour, cocoa powder, coffee powder, baking powder, baking soda and salt. In a large mixing bowl, whisk together eggs and sugars. Whisk in butter, vegetable oil and vanilla. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture, followed by the hot water. Mix only until no streaks of flour remain. Pour about half of the batter into the prepared pan. If using raspberries, add them in and then topped with the remaining batter. Run a knife through the batter gently to even out the distribution of the berries. Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cake rest in the pan for about 10 minutes, then gently loosen the cake and turn it out onto a wire rack to cool completely.
Serves 12.
White Chocolate Glaze adapted from: http://recipes.howstuffworks.com\
INGREDIENTS
1/2 cup white chocolate chips
1 tablespoon milk
1/2 cup white chocolate chips
1 tablespoon milk
DIRECTIONS
Combine white chocolate chips and milk in small microwavable bowl. Microwave on MEDIUM (50%) 50 seconds; stir. Microwave on MEDIUM at additional 30-second intervals until chips are completely melted; stir well after each 30-second interval. Pour warm glaze over cooled cake. Let stand about 30 minutes. Garnish as desired; serve.
No comments:
Post a Comment