Tuesday, May 17, 2011

Sweet Treat Tuesday-Chocolate Bundt Cake with Chocolate Ganache

Last night we celebrated my father-in-law's birthday with this cake. It turned out very yummy and was devoured by all! I had all of the ingredients in my fridge and pantry, which is always a plus. It is definitely a chocolate cake, so be prepared to drink a whole glass of milk or serve this with a scoop of vanilla ice cream. You can either serve this with the chocolate ganache recipe I have listed or just dust it with powdered sugar. If the word ganache scares you, it's just a thin icing. This is easy and will impress. If you don't have a bundt pan, I have no doubt it would work fine in any other pan, it rises nicely. I might just have to try it as a layer cake with something in between. Do note that the batter for this cake is very thin, don't worry, it's supposed to be like that. Definitely make this cake, mmm good!

Chocolate Bundt Cake with Chocolate Ganache
from Food52 and Foodandwine.com

For cake:
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cups dutch process cocoa powder (I used Hershey's Cocoa Powder.)
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk (make your own here.)
1 cup freshly brewed strong black coffee
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla

For chocolate ganache (optional):
3 ounces chocolate, chopped (I used semi-sweet chips, bittersweet is suggested.)
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter

For cake:
Preheat oven to 350.

Either spray a bundt pan with nonstick spray (this is what I did), or butter a bundt pan and dust the inside with cocoa powder or flour. Next, sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside. 

In a mixer on low add the milk, coffee,  oil, eggs and vanilla one at a time. Mix until all ingredients are smooth and incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full 4 minutes on medium speed.

After you've mixed the batter for 4 minutes on medium speed, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester or tooth pick comes out clean. Allow cake to cook in pan for 5-10 minutes on a wire rack, and then invert onto serving plate (or keep on a wire rack) and allow to cool to room temperature.

Top cake with chocolate ganache (directions below) or dust with powdered sugar. This cake would also be delicious served warm with ice cream on the side. Mmmm.... good!

For chocolate ganache:
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 more minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.

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