Chocolate Pound Bundt Cake

Saturday, March 05, 2016

What could be better than chocolate on chocolate? Probably not much ;)

This bundt cake was borne out of a quest to make ... not a cake, not a loaf, not a pound cake, but a tender, yet rich cake that would be perfect for a bundt. The texture is somewhere between a cake and a loaf. The dark brown sugar gives it depth, the extra eggs lend some fluff, the buttermilk makes it moist, and the espresso shot ... that just makes the cake so much more chocolatey and rich!

Perfect for afternoon tea ... or coffee, a slice is more than satisfying.

250 g (2 cups) flour
85 g (3/4 cup) Dutch processed cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
340 g (1-1/2 cups or 3 sticks) unsalted butter, softened
100 g (1/2 cup) granulated sugar
150 g (3/4 cup) dark brown sugar
5 large eggs, at room temperature
2 tsp vanilla extract
1 shot of espresso (or 2 tsp instant coffee dissolved in 1/4 cup hot water), cooled
1 cup buttermilk, at room temperature

Optional chocolate ganache:
200 grams heavy cream
200 grams dark chocolate, chopped

1. Butter a bundt pan and dust with cocoa, tapping out the excess.
2. In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
3. In a small bowl, whisk together the coffee, vanilla and buttermilk.

4. In a bowl of a stand mixer, cream the butter with both sugars until pale and fluffy.
5. Add the eggs, one at a time, mixing on medium speed, waiting until one is totally incorporated before adding the next one.
6. Now is a good time to preheat the oven to 160C or 325F.

7. Fold in the flour mixture in 3 batches, alternating with the 2 additions of buttermilk, beginning and ending with the flour.
8. Transfer the batter to the bundt pan, tapping it on a towel-lined countertop to settle it in, eliminating any air pockets.

9. Bake in the preheated oven for 55 to 60 minutes until a skewer inserted into the middle comes out clean.
10. Cool, still inside the pan, for 15 minutes, before inverting it onto a cooling rack to cool completely.

While cooling, make the chocolate ganache:
11. Place the chopped chocolate in a heatproof bowl.
12. Scald the cream and pour it over the chocolate, wait for a minute before whisking it together to combine.
13. Let cool before drizzling it on to the cooled bundt cake.
14. Place a plate or a parchment lined baking sheet under the cooling rack, then slowly pour the ganache on to the bundt cake, letting the excess collect on the plate or baking sheet.

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