01 October, 2012

Elaine's Chocolate Bundt Cake

Elaine's Chocolate Bundt Cake
Makes 1 cake (about 12 to 16 servings)
For cake:
1 cup Dutch-processed cocoa (more info)
2 cups all-purpose unbleached flour
1/2 tsp baking powder
1/2 tsp salt
3 Tbsp instant coffee powder
1 1/2 cups unsalted butter, at room temperature
3 cups granulated sugar
2 tsp vanilla extract
5 large eggs
1 cup buttermilk

For chocolate glaze:
1/4 cup light syrup
3 Tbsp water
2 Tbsp unsalted butter
8-oz bittersweet chocolate, coarsely chopped


For cake:  Preheat oven to 325ºF. Butter and flour a 10-inch Bundt pan or 3-cup ring mold; set aside.

Sift together the cocoa, flour, baking powder, salt and coffee granules in a bowl.

In a large bowl, cream butter with an electric mixer until light and fluffy. Add sugar and beat on High speed until dissolved, about 5 minutes. With mixer on Medium speed, add vanilla and eggs, one at a time, beating well after each addition.

Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.  Pour batter into into prepared pan.  Bake about 1.5-hours, or until toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool on rack for 20 minutes. Turn cake out of pan onto serving plate and spread cool glaze over.

For glaze:  Place corn syrup, water and butter in a small pan and bring to a boil over High heat. Remove from heat and add chocolate. Whisk together until mixture is shiny and cool. Cover cake as directed.

Do not refrigerate cake.

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