Oh holy moly, do I have a recipe for you today! This cake is absolutely heavenly. Seriously, you need to make it for a potluck, Christmas party, or New Year’s celebration this season. It is that good. It is the Chocolate Bundt Cake to end all chocolate bundt cakes. My photography skills do not do this cake justice. It’s far better than it looks in this picture, but I tell you what, if you will check out the original website where I found this recipe, you will find much better photographs of this tasty cake. (http://www.neighborfoodblog.com/2012/02/best-chocolate-bundt-cake-of-your-life.html) Now, I will warn you that this cake does take a bit of time and a little bit of effort, but it’s not difficult, just involved. There are many steps, but they are simple. And the reward is quite delectable, you can take my word for it. 😉
- 1 1/4 cups plus 1 Tablespoon coffee (I used instant, but fresh brewed will work, 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) >> I used the 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
- 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 (I used heavy cream.)
- Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside. (P.S. Absolutely grease and flour your pan. Actually, according to a Pinterest pin I saw, since this is a chocolate cake, you could use cocoa powder so your cake doesn’t have white spots on it.)
- Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
- In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about one minute.
- Add buttermilk, oil, and vanilla and beat for another minute or so.
- 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.
- 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.
- 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.
- Melt butter in another pan or in the microwave.
- In a small bowl, whisk together the butter and chocolate.
- Add half the powdered sugar and whisk again. The mixture will seem very thick.
- Whisk in sour cream and the remaining powdered sugar. Just keep whisking until it comes together.
- 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.