Chocolate Bundt Cake

Here I go sharing a recipe from many months ago. But, thankfully, you can make this cake at any point in the year. The Chiplet was just over a week old and we were celebrating Thanksgiving as a family of 4. The Fudgelet helped me make this cake while K helped take care of the Chiplet. I try to soak up my mom/toddler time since it is difficult when the baby wants to take his fair share of time, too. There were some pictures of the process that I took, but K also took some pictures of us baking. There were some cute ones of the two of us but it’s funny seeing myself with a belly that looked about 6 months pregnant. I know I was super tired too, so I’m not sure how I made a cake, but I did!

And of course since the Fudgelet helped, we had to have all of the sprinkles. Obviously.

Not only was it fun to make with him, but it was also delicious and needs to be made again!

Directions for Chocolate Bundt Cake

Adapted from King Arthur Flour

  • 1 cup brewed coffee
  • 1 cup (2 sticks) butter
  • 3/4 cup Dutch-processed cocoa powder
  • 1.75 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups flour
  • 1 Tablespoon vanilla extract
  • 2 eggs
  • 1/2 cup sour cream or yogurt
  • 4 ounces chopped dark chocolate
  • 1/4 cup heavy cream

Preheat the oven to 350 degrees F. Using a bowl in the microwave or a saucepan on the stove, heat the coffee, butter, and cocoa together until the butter melts. Whisk until smooth then let it cool for 10 minutes.

Meanwhile, in a small bowl, whisk together the vanilla, eggs, and sour cream/yogurt.

In a large bowl, whisk together the sugar, baking powder, baking soda, salt, and flour.

Add the coffee/butter mixture to the flour mixture, stirring to combine.

Then, stir the vanilla/egg mixture into the batter until well-combined.

Grease a 10-12 cup Bundt pan, then pour the batter into the pan. Bake for 40-60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, let it rest for 5 minutes, then invert it and wait 5 more minutes before removing the cake pan. Let it cool completely before icing.

For the icing, again you can use the microwave or the stove to heat the heavy cream. Heat the cream until it begins to bubble around the edges, then stir in the chocolate. Wait one minute, then stir until the mixture is smooth. Pour on top of the cake.

Directions for Chocolate Bundt Cake (without pictures)

Adapted from King Arthur Flour

  • 1 cup brewed coffee
  • 1 cup (2 sticks) butter
  • 3/4 cup Dutch-processed cocoa powder
  • 1.75 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups flour
  • 1 Tablespoon vanilla extract
  • 2 eggs
  • 1/2 cup sour cream or yogurt
  • 4 ounces chopped dark chocolate
  • 1/4 cup heavy cream

Preheat the oven to 350 degrees F. Using a bowl in the microwave or a saucepan on the stove, heat the coffee, butter, and cocoa together until the butter melts. Whisk until smooth then let it cool for 10 minutes.

Meanwhile, in a small bowl, whisk together the vanilla, eggs, and sour cream/yogurt.

In a large bowl, whisk together the sugar, baking powder, baking soda, salt, and flour. Add the coffee/butter mixture to the flour mixture, stirring to combine. Then, stir the vanilla/egg mixture into the batter until well-combined.

Grease a 10-12 cup Bundt pan, then pour the batter into the pan. Bake for 40-60 minutes, until a cake tester inserted into the center comes out clean. Remove the cake from the oven, let it rest for 5 minutes, then invert it and wait 5 more minutes before removing the cake pan. Let it cool completely before icing.

For the icing, again you can use the microwave or the stove to heat the heavy cream. Heat the cream until it begins to bubble around the edges, then stir in the chocolate. Wait one minute, then stir until the mixture is smooth. Pour on top of the cake.

 

 

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