So I soaked in a few compliments for this chocolate cake last week. Remember I posted about taking a cake to a funeral? We had so many nice ladies bring so much food in for the family dinner after the funeral that we had lots of extra food.Here is the recipe. I took it from one of the best all time baking books I have ever owned, seen or baked from: a Passion for Baking by Marcy Goldman
Dark Fudge Bundt CakeThis moist, tall cake is perfect when you want a deep, dark chocolate cake that is free of fuss and doesn't require icing or glaze, just a dusting of confectioners' sugar. This is a pass-this-recipe-down-and -around -keeper.
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Cake:
1 3/4 cups white sugar
1 cup firmly packed brown sugar
1 cup unsalted butter, melted
3 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1 3/4 cups warm coffee or flat cola
Finishing touches:
3/4 cups semisweet chocolate chips
Confectioners' sugar
Preheat oven to 350. Generously grease a 12-cup Bundt pan or 9- or 10-inch fluted tube pan with shortening and dust it with flour. Place pan on a parchment lined baking sheet.
In a mixer bowl, by hand or in a food processor, combine white sugar, brown sugar, and butter. Add eggs and vanilla; beat 1 minute until smooth. Add flour, cocoa, baking powder, baking soda, and salt. Stir briefly and then drizzle in coffee, or cola, stirring at the same time to make a smooth batter.
Spoon batter into prepared pan. Bake, 60 to 72 minutes or until top springs back when pressed with fingertips. (Bundt cakes often take longer to bake than tube-pan cakes do.)
To finish cake, sprinkle chocolate chips on top of cake as soon as it comes out of oven and allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As cake comes to room temperature, give it a gentle shake to loosen it from bottom of pan--but do not remove it from pan. Place cake in fridge to firm up chocolate. Once chocolate is well set, place a plate on top of pan and invert cake onto plate. Dust with confectioners' sugar.
1 cup firmly packed brown sugar
1 cup unsalted butter, melted
3 large eggs
2 teaspoons pure vanilla extract
3 1/4 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
1 3/4 cups warm coffee or flat cola
Finishing touches:
3/4 cups semisweet chocolate chips
Confectioners' sugar
Preheat oven to 350. Generously grease a 12-cup Bundt pan or 9- or 10-inch fluted tube pan with shortening and dust it with flour. Place pan on a parchment lined baking sheet.
In a mixer bowl, by hand or in a food processor, combine white sugar, brown sugar, and butter. Add eggs and vanilla; beat 1 minute until smooth. Add flour, cocoa, baking powder, baking soda, and salt. Stir briefly and then drizzle in coffee, or cola, stirring at the same time to make a smooth batter.
Spoon batter into prepared pan. Bake, 60 to 72 minutes or until top springs back when pressed with fingertips. (Bundt cakes often take longer to bake than tube-pan cakes do.)
To finish cake, sprinkle chocolate chips on top of cake as soon as it comes out of oven and allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As cake comes to room temperature, give it a gentle shake to loosen it from bottom of pan--but do not remove it from pan. Place cake in fridge to firm up chocolate. Once chocolate is well set, place a plate on top of pan and invert cake onto plate. Dust with confectioners' sugar.
It looks amazing. I love Jordan's face in the picture...
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