| Status Approved |
| Name |  Dark Chocolate Bundt Cake |
| Category | Desserts, Cakes & Pastries, American |
| Serves/Yields | 12 |
| Source | Kate |
| Difficulty | Easy |
| Prep. Time | 15 m |
| Cook Time | 55 m |
| Introduction |
| This cake is rich and fudgy, heaven for a chocolate lover.I have baked the batter in mini bundt pans and serve one to each guest, topped with fudge sauce and a cherry. |
| Ingredients |
| For the cake:
2 cups all_purpose_flour
1 tsp baking_soda
1 tsp baking_powder
1 1/4 cups water
1/2 cup strong espresso
3 6 oz Bittersweet baking chocolate bars broken into pieces
2 cups granulated_sugar
1 cup (2 sticks) butter , softened
1 tsp vanilla_extract
3 large eggs
Chocolate Glaze :
1 2 oz bar bittersweet baking chocolate
3 Tbs butter
1 1/2 cups sifted powdered_sugar
2 to 3 tablespoons water
1 tsp vanilla_extract
Powdered_sugar (optional)
|
| Directions |
| Step: 1 | 1 Preheat oven to 325° F. Grease 10-inch bundt pan.
For Cake
Combine flour, baking soda and baking powder in small bowl.
Place espresso in a small saucepan over low heat and when it is hot and add 3 bars (6 oz.) baking chocolate to the hot espresso and stir until smooth.
|
| Step: 2 | Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared bundt pan.
Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Drizzle with Chocolate Glaze; sprinkle with powdered sugar.
Chocolate glaze
Melt baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract. Slowly drizzle glaze over the cake.
|
Printer Friendly
Email to friend
Subscribe this RSS
