Today, there are no words.
Pictures of the best chocolate bundt cake you’ll ever eat.
Pictures of a naked bundt cake.
MmmmHmmm. That is one fiiiine bundt.
Wait until you see it dressed.
Oh, no. No stop it! I couldn’t…
…No, really, that piece is way too big for me…
…I’m not even hungry…
Totally, completely, unbelievably worth it.
This is the filet of cakes. Simple but perfectly executed. Unassuming but a show stopper nonetheless. And the frosting is un.real. It will forever be my go-to, jaw dropping, knee buckle inducing chocolate frosting.
Chocolate Bundt Cake
Yield: 16-20 tiny slices or 10-12 wonderful, fat slices
Recipe adapted from Joy the Baker
1 1/4 cups plus 1 Tablespoon brewed coffee (I used instant, but fresh brewed would be great too)
3/4 cup unsweetened cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
2 1/2 teaspoons baking soda
2 large eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoons canola oil
2 teaspoon vanilla extract
2 1/2 cups plus 2 Tablespoons all purpose flour, sifted
For the glaze:
6 oz. unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
1/4 cup half and half or cream
1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed f or about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
4. Add flour to sugar mixture and beat on medium speed for 2 minutes. Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
5. Pour into the greased pan and bake for about 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto serving tray.
6. For the frosting: Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally.
7. Melt butter in another pan or in the microwave.
8. In a small bowl, whisk together the butter and chocolate. Add half the powdered sugar and whisk again. The mixture will seem very thick.
9. Whisk in sour cream and the remaining powdered sugar. Don’t worry! It will come together! And it will be magical.
10. Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you’d like a more pourable glaze, simply add additional cream, milk, or half and half.