As most of you know by now, I love baking and my husband loves chocolate. Which results in me experimenting with A LOT of chocolate recipes (brownies, cupcakes and more brownies), and this chocolate cake has become my go to recipe when I am short on time and in a rush to get out the door with a dessert to share. And now you too can whip this up just in time for Mother's Day!
This recipe is baked in a bundt pan all in one go, no need to separate into individual cups, it takes about 10 mins to put in the oven and can be simply decorated with in minutes of coming out of the oven with a quick and easy chocolate ganache. So go ahead, put it in the oven while you prep on a few other dishes and impress your mom this weekend!
If you don't have a bundt pan, you can always bake this same recipe in a 9 x 13 pyrex dish, pour the ganache over and cut it up into squares when time to serve.
One last thing about this cake, before I get to actually sharing the recipe is that it is super moist! Its the perfect amount of chocolate with coffee flavor (go ahead and use decaf if you want OR leave it out completely and just add the water only, I did it once when I was out of coffee), and if you don't think that its enough chocolate, go right ahead and throw in a handful of chocolate chips (I don't usually do that, but I have a friend who does and her cake always tastes amazing!)
The Dark Chocolate Bundt Cake
Adapted from a old family recipe
Ingredients
Cake:
Dry: 2 cup white sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 3/4 cup cake flour
Wet: 1/2 cup vegetable oil
2 eggs
1 cup milk
1 tsp vanilla essence
1 cup string black coffee (1 cup boiling water 1 tsp coffee, cooled to room temperature)
Chocolate Ganache Frosting
1/2 cup whipping cream
3.5 oz semi-sweet baking chocolate
1 Tbsp butter
Few tsp milk
extra tools:
bundt pan
sprinkles
Method
1. Preheat oven to 350*F and grease a bundt pan with a baking spray (or you can use melted butter) and
Sift flour and cocoa, then mix all dry ingredients, set aside.
2. Add all the wet ingredient, expect coffee to a mixing bowl and beat well.
3. Add cooled coffee and continue beating.
4. Gradually beat in dry ingredients, until completely mixed. The batter will be thinner than most cake batters.
5. Bake at 180*C for 55-60 mins, once the cake starts coming off the edges and/or a toothpick comes out clean.
6. Allow the cake to cool in the pan on a wire rack.
7. Heat up the whipping cream in a small saucepan on medium heat and soften the baking chocolate in the microwave.
8. Whisk together the whipping cream, melted chocolate and butter. Once well mixed, removed from stove, if too thick then add a few drops of milk.
9. Now turn the cake onto a serving dish (hold your breathe so it comes out in one piece, just kidding!) and then pour the ganache over immediately. Add sprinkles and let it stand for minimum of 30 minutes before serving.
Farhana
This recipe is baked in a bundt pan all in one go, no need to separate into individual cups, it takes about 10 mins to put in the oven and can be simply decorated with in minutes of coming out of the oven with a quick and easy chocolate ganache. So go ahead, put it in the oven while you prep on a few other dishes and impress your mom this weekend!
If you don't have a bundt pan, you can always bake this same recipe in a 9 x 13 pyrex dish, pour the ganache over and cut it up into squares when time to serve.
One last thing about this cake, before I get to actually sharing the recipe is that it is super moist! Its the perfect amount of chocolate with coffee flavor (go ahead and use decaf if you want OR leave it out completely and just add the water only, I did it once when I was out of coffee), and if you don't think that its enough chocolate, go right ahead and throw in a handful of chocolate chips (I don't usually do that, but I have a friend who does and her cake always tastes amazing!)
The Dark Chocolate Bundt Cake
Adapted from a old family recipe
Ingredients
Cake:
Dry: 2 cup white sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 3/4 cup cake flour
Wet: 1/2 cup vegetable oil
2 eggs
1 cup milk
1 tsp vanilla essence
1 cup string black coffee (1 cup boiling water 1 tsp coffee, cooled to room temperature)
Chocolate Ganache Frosting
1/2 cup whipping cream
3.5 oz semi-sweet baking chocolate
1 Tbsp butter
Few tsp milk
extra tools:
bundt pan
sprinkles
Method
1. Preheat oven to 350*F and grease a bundt pan with a baking spray (or you can use melted butter) and
Sift flour and cocoa, then mix all dry ingredients, set aside.
2. Add all the wet ingredient, expect coffee to a mixing bowl and beat well.
3. Add cooled coffee and continue beating.
4. Gradually beat in dry ingredients, until completely mixed. The batter will be thinner than most cake batters.
5. Bake at 180*C for 55-60 mins, once the cake starts coming off the edges and/or a toothpick comes out clean.
6. Allow the cake to cool in the pan on a wire rack.
7. Heat up the whipping cream in a small saucepan on medium heat and soften the baking chocolate in the microwave.
8. Whisk together the whipping cream, melted chocolate and butter. Once well mixed, removed from stove, if too thick then add a few drops of milk.
9. Now turn the cake onto a serving dish (hold your breathe so it comes out in one piece, just kidding!) and then pour the ganache over immediately. Add sprinkles and let it stand for minimum of 30 minutes before serving.
Enjoy!
Dude, your recipes are becoming too americanised for me. what`a a pyrex dish *hides face*
ReplyDeletecant wait to try out da recipe though
I hope the private message cleared out the dish issue for you, I'll bring you a bundt pan on my next trip down to SD. Please let me know if you try out the recipe! Thanks for always checking out my blog :D
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