CHOCOLATE FUDGE BUNDT CAKE
This is it. We’ve reached the end of the 2017 yearlong Bundt Cake of the Month series. Talk about bittersweet (and not the chocolate variety… ba-dum ching!).
In all seriousness, though, it really is bittersweet. I thought maybe I’d be bored of bundt cakes by the end of the year, but instead, I’m even more convinced that they are literally the most perfect form of cake.
A bundt cake is an anytime cake; it’s perfectly in place at your brunch table, a potluck, or for dessert after dinner with friends. It’s just so much more approachable and relaxed than a traditional layer cake, but a step up from a plain sheet cake.
Don’t get me wrong — I love a good layer cake, with multiple layers of cake stacked tall, sandwiched between cinnamony cream cheese frosting, filled with blueberry cardamom curd, covered with candy, or fluffy peanut butter frosting.
But bringing out a whole layer cake at the end of a dinner for four on any old Saturday just seems… pretentious. Excessive. Over-the-top.
Instead: the bundt cake. The same great cake flavor you love, but somehow, so much more appropriate for a small gathering. It’s less fanfare and celebration — no need for birthday candles or a baby shower — and yet just as tasty.
You can cover it with frosting, if you like, but I think a little bit of my love of the bundt cake is because you don’t have to use frosting. A delicious lemon glaze! A dollop of whipped cream! A scoop of ice cream! Or, of course, for you chocolate lovers out there — a nice smothering of ganache.
INGREDIENTS:
1/2 cup boiling water
10 ounces chopped bittersweet chocolate, divided
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 1/4 cups (2 1/2 sticks) butter , room temperature
5 eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla extract, divided
3/4 cup Dutch-processed cocoa powder
2 cups flour
2 cups confectioners’ sugar
1 teaspoon salt
3/4 cup heavy cream
1/4 cup light corn syrup
DIRECTIONS:
Preheat oven to 350F. Grease a 12-cup bundt pan.
Pour boiling water over 2 ounces of chopped chocolate in a medium bowl and whisk until smooth. Cool to room temperature.
..............................................
for full instruction please see ; www.bunsenburnerbakery.com
In all seriousness, though, it really is bittersweet. I thought maybe I’d be bored of bundt cakes by the end of the year, but instead, I’m even more convinced that they are literally the most perfect form of cake.
A bundt cake is an anytime cake; it’s perfectly in place at your brunch table, a potluck, or for dessert after dinner with friends. It’s just so much more approachable and relaxed than a traditional layer cake, but a step up from a plain sheet cake.
Don’t get me wrong — I love a good layer cake, with multiple layers of cake stacked tall, sandwiched between cinnamony cream cheese frosting, filled with blueberry cardamom curd, covered with candy, or fluffy peanut butter frosting.
But bringing out a whole layer cake at the end of a dinner for four on any old Saturday just seems… pretentious. Excessive. Over-the-top.
Instead: the bundt cake. The same great cake flavor you love, but somehow, so much more appropriate for a small gathering. It’s less fanfare and celebration — no need for birthday candles or a baby shower — and yet just as tasty.
You can cover it with frosting, if you like, but I think a little bit of my love of the bundt cake is because you don’t have to use frosting. A delicious lemon glaze! A dollop of whipped cream! A scoop of ice cream! Or, of course, for you chocolate lovers out there — a nice smothering of ganache.
INGREDIENTS:
1/2 cup boiling water
10 ounces chopped bittersweet chocolate, divided
1 cup granulated sugar
3/4 cup light brown sugar, packed
1 1/4 cups (2 1/2 sticks) butter , room temperature
5 eggs, room temperature
1 tablespoon plus 1 teaspoon vanilla extract, divided
3/4 cup Dutch-processed cocoa powder
2 cups flour
2 cups confectioners’ sugar
1 teaspoon salt
3/4 cup heavy cream
1/4 cup light corn syrup
DIRECTIONS:
Preheat oven to 350F. Grease a 12-cup bundt pan.
Pour boiling water over 2 ounces of chopped chocolate in a medium bowl and whisk until smooth. Cool to room temperature.
..............................................
for full instruction please see ; www.bunsenburnerbakery.com
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