"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Friday, March 15, 2013

chocolate bundt cake

This dense and decadent cake is easy to make and the perfect fix for even the most severe chocoholic!

336 calories per slice, if cut into 12 slices (4,040 calories per batch, not including frosting)
Yield: 1 large bundt cake
Active time: 20 minutes
Total time:  1 hour

1/2 cup chocolate chips
1/2 cup cocoa powder
1¾ cups all-purpose flour
1½ teaspoons baking soda
1/2 teaspoon fine salt
1½ cups granulated sugar
3 eggs
12 tablespoons unsalted butter
1/2 cup almond milk, more if needed
1½ teaspoons vanilla extract

1. Preheat the oven to 350 degrees.

2. Combine the butter, chocolate chips, and cocoa powder in a microwave safe container and heat until melted, about 90 seconds. Stir and let cool for a few minutes. Add the eggs and vanilla to the mixture.

3. In a medium bowl, combine the flour, sugar, baking soda, and salt. Add the chocolate mixture and milk to the bowl.  Mix with a hand mixer until well blended, about 3 minutes.  You may have to scrape down the bowl to ensure all the dry ingredients are incorporated and add additional milk if the batter is too dry. The batter will be thick.

4. Spoon the batter into a well-greased bundt pan. If necessary, use a spatula to spread the batter around the pan evenly.

5. Bake for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Turn the cake out onto a plate into a cake stand to cool.

6. After the cake has cooled, frost. Short on ingredients, I used a pre-made frosting.  I lined a cup with a ziplock bag, scoped in the frosting, closed the bag, clipped the tip of the ziplock and piped the frosting onto the sides and top of the bundt.

Other modifications:
  • Is the cake too dense for your liking? Add about 1¼ cups water in step 3. 
  • Make cupcakes or a sheet cake.

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