Sunday, August 1, 2010

Let's talk about cake, baby...

Not just any cake.  The best chocolate bundt cake since sliced bread.  When I first came across this recipe I was intrigued because it seemed old-fashioned.  As you may have noticed from my recent post on pie, I've taken it upon myself to revive seemingly "old-fashioned" recipes and make them a part of my recipe repertoire.  Yes, I spelled 'repertoire' correctly.  Anyway, I am now trying out any and all recipes that contain the words "mystery" or "surprise".  So far I haven't regretted it.  I think "bundt" falls into the same category, at least in my world, because I never see anyone making bundt cakes anymore.  I got the following recipe from The Big Sur Bakery Cookbook. 

This photo was taken the very first time I made this and if you look on the top side, you can see where part of it collapsed.  Hey, bundt pans are tricky!  But I've made it twice since then and I've got it down pat now. 

1 1/4 cup plus 1 Tbsp brewed coffee
3/4 cup cocoa
2 1/4 cup sugar
1 1/4 tsp kosher salt
2 1/2 tsp baking soda
2 whole eggs
1 egg yolk
1 1/2 cups plus 1 Tbsp buttermilk
1 cup plus 2 Tbsp canola oil
1 1/2 tsp vanilla
2 1/2 cups plus 2 Tbsp All-purpose flour, sifted

Put the coffee and cocoa in a small pot and bring to a boil, whisking frequently.  Let it come to room temperature before you get started on the rest of the batter.  Mix the sugar, salt, baking soda, eggs, and egg yolk.  Add in the buttermilk, oil, and vanilla, mixing for one minute.  Add the flour and mix for 2 minutes.  Then add in the cooled cocoa mixture and mix for 3 minutes.  Pour into heavily [I say that to ensure the cake will come out] oiled bundt pan.  Bake for one hour.  Let the cake cool almost completely before you take it out of the pan.  If you take it out when it's warm, you'll mess your cake up.  Trust me, I've done it!  When it's basically cool enough to handle, you'll know it's time to invert it onto your cooling rack.  While it's cooling the rest of the way, you can make the glaze.

6 oz. unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream at room temperature
1/4 cup brewed coffee, cooled

Let me start off by saying that this glaze, to me, is too much for this cake.  I like a little glaze with my cake, not the other way around.  But you try and see what you think.  You can half this recipe, or you can use it to make sandwich cookies or extra-decadent chocolate-dipped strawberries.  Now let's get started...
Melt the chocolate slowly over a double-boiler.  While this is going, melt the butter into a seperate pot before whisking it into the chocolate.  When the chocolate and butter are smooth, remove the bowl from the double-boiler and sift in half the powdered sugar.  This makes it seem like the chocolate is seizing up or getting chunky but it's not.  Add in the sour cream and whisk to combine.  Sift in the remaining sugar until smooth.  Add in the coffee at the end to create a glossy glaze.  If chocolate had sex appeal, it would be found in this glaze.  You can put it on your cake in whatever manner you choose.  Just put it on the cake!

This cake always wows a crowd.  It's very moist and embodies the flavor of chocolate without being too sweet.  That's what the addition of the coffee does to the chocolate. 
I hope you try it!

1 comment:

  1. Hey! It's Stephanie Proffitt. I was wondering about some substitutions for this recipe...

    Sucanat instead of sugar
    Coconut oil instead of canola
    Sea salt instead of kosher
    Whole wheat flour instead of white

    Just some switches I've been making but I would hate to ruin something by substitutions.