Chocolate Fudge Bundt Cake

I have been wanting to post this recipe for 100 2 years.

I can finally eat real food (carefully) after my wisdom teeth procedure. To celebrate I made my favorite flavor cake: chocolate. A dense chocolate cake and luxurious icing. Delightful.

I like to think that I’m a simple girl (my mom, on the other hand, would disagree 😉 ). I love chocolate. I love movies. Chocolate and movies together = the perfect night. I decided to devour this cake while watching The Office (for the thousandth time).

I don’t know if many people know this, but I am a complete homebody. I love staying home. I love sitting in my pajamas and cruising around my house. On Saturday nights, instead of meeting up with people, I’d rather stay home with my parents and blast ABBA  or bake a cake (or both).

I haven’t been able to just come home and bake, so over the weekend I wrote: “BAKE” (in all capital letters) in my planner as something I HAD to complete. Something else you may not know: I live by my planner. I can’t function without my planner. I am extremely dependent on my planner. It’s a problem (the first step is acceptance, right? 😉).

Side note: I love photographing chocolate!

On to the cake!

YIELD: 8-10 PREP TIME: 25 minutes

BAKING TIME: 40-55 TOTAL TIME: 65-80 minutes

INGREDIENTS:

CAKE

  • 1 cup brewed coffee*
  • 16 tablespoons (1 cup) unsalted butter
  • 3/4 cup cocoa powder (Dutch cocoa)*
  • 2 cups sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups all purpose flour
  •  2 teaspoons vanilla extract
  • 2 large eggs
  • 1/2 cup regular full-fat yogurt*

ICING

  • 2/3 cup semi-sweet chocolate, chopped
  • 2/3 cup bittersweet chocolate, chopped
  • 1/2 cup heavy whipping cream

DIRECTIONS:

  1. Start by preheating the oven to 350 degrees– do not grease your bundt pan yet.
  2. In a saucepan over medium heat, combine coffee, butter, and cocoa powder. Once butter has melted, whisk everything together until a silky chocolate batter has formed.
  3. Allow the coffee-butter mixture to cool for ten minutes. Mix together sugar, baking powder, baking soda, salt, and flour in a large bowl.
  4. Once the coffee-butter mixture has cooled add it to the dry ingredients and mix thoroughly.
  5. Add vanilla, eggs, and yogurt to the forming batter; mix until a luxurious chocolate batter has formed.
  6. Now take bundt pan and grease generously with melted butter; this is vital to ensure that the cake won’t stick.
  7. Pour batter into the pan, and bake for 40-55 minutes– keep a watchful eye, as this batter bakes quickly.
  8. Once the cake is out of the oven, use a butter knife to go around the edges, and then after 5 minutes transfer cake + pan to a wire rack (do not remove pan yet).
  9. After another 5 minutes, remove bundt pan gently (tap the pan to ensure all cake falls through).
  10. Let the cake cool completely before you make the icing.
  11. Make a double boiler (a pot filled with water with a heat proof bowl on top) and add the chocolate and heavy cream. Mix until chocolate and cream have been incorporated.
  12. Spoon chocolate over the cake and enjoy!

NOTES:

  • I used Italian roast coffee, but you can use any kind. If you don’t like/want to use coffee, feel free to substitute with milk; however, coffee does enhance the chocolate flavor.
  • I used Hershey’s special dark cocoa powder.
  • You may use yogurt (Greek or regular) or sour-cream.
  • Recipe adapted from here.

❤ , 

Hira

 

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