Recipe Box (Double Chocolate Bundt Cake)
By Elena Black
Hello fellow Slytherins!
Love can be found in the air during other seasons besides spring! Err ... that is how the old Muggle saying goes, doesn't it? My bad if I messed that up. Hehe. Ooookay, let's pretend I didn't have that blonde moment, shall we?
If you're looking for a recipe to give to a new lover - or to present if you need to make up after a really harsh fight - then I have the perfect dessert for you!
Allow me to present Double Chocolate Bundt Cake!
Tempting as it is to go on and on about how sweet and tempting they look, that's not what you're here for. It's fine, I understand. So let's dive into this tantalizing, delightful recipe! Below is a list of everything you'll need!
Ingredients:
-Vegetable oil spray
-5 ounces bittersweet chocolate, chopped
-3/4 cup canola oil
-1 cup sugar
-1 large egg
-2 cups all-purpose flour
-1/2 cup Dutch-process cocoa powder
-1 tablespoon baking soda
-3/4 teaspoon salt
-1 cup strong-brewed coffee
-1 cup buttermilk
-1/3 cup heavy cream
-1/2 tablespoon corn syrup
-1/2 tablespoon unsalted butter
Cooking Utensils:
-You will need several unused tablespoons & teaspoons
-You will need several cups
-You will need some bowls
-You will need a Bundt pan
-You will need access to an oven
-You might need an apron (for yourself, of course. This is optional but recommended)
Directions:
1. Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
2. In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
3. Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
4. In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 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 minutes.
5. Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
Active Time: 30 minutes
Total Time: 1 hour, 30 minutes
Servings: 10 to 12 servings
And there you have it, the recipe for Double Chocolate Bundt Cake. Mmmm, that sounds amazing.
Hmmm.
Excuse me; apparently, Gluttony's my sin and I need to go embrace it.
Until next time,
Elena Black