THE BEST CHOCOLATE BUNDT CAKE EVER

I used to be a young married lady and a good younger blogger, slowly teaching myself a way to prepare dinner and bake and dwelling on the fun of whatever even halfway respectable coming out of my oven.

Then this cake passed off. For a fledgling baker, tackling a home made chocolate bundt cake with a from-scratch chocolate glaze felt like an Olympic task. I take into account how apprehensive i was whilst it was time to flip the cake out of the pan. Even years later, my fingers get a bit sweaty during this step.

THE BEST CHOCOLATE BUNDT CAKE EVER

But there has been not anything to worry. The cake popped without problems out of the pan and onto the plate. I did a bit glad dance, then smothered the cake with the glaze and cut myself a slice.

Sweet heavens. I desired someone at hand me a medal right then and there. This turned into the first-rate chocolate cake I’d ever eaten, and via some miracle I had made it myself.

INGREDIENTS:

For the cake:

• 1 1/3 cups brewed coffee 
• 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 1/3 cups buttermilk
• 1 cup plus 2 Tablespoons canola oil
• 2 teaspoons 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

INSTRUCTIONS:

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 for 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 or half and half until you reach your desired consistency.

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