Today, I want to talk about nothing bundt cake.
(I'll show myself out.)
This chocolate bundt cake, in particular. It's so good, guys.
A great chocolate cake recipe is essential for a baker. I've made so many chocolate cake recipes over the years, but I have two go-to's, and this is one of them. I've been making it for six or seven years now, and I've lost track of where I got the original recipe, but I keep coming back to it when I'm making cake. It works really well as a single layer, layer, or bundt cake, or you could turn it into cupcakes.
I don't have too many expectations for a chocolate cake. If it is rich, moist, and very chocolatey, I'll be happy. This cake definitely meets those requirements, and it has the advantage of being easy to make. When combined with ganache, it's rich enough that even I couldn't eat a huge piece.
This recipe is quick, low-mess, and low-stress. The batter is really easy and comes together quickly; you can make it in one bowl in just five minutes. The recipe is then made even easier by not having to make frosting. You can just make a simple ganache to pour over the cake. Between the shape of the bundt cake and the shiny ganache, the cake is pretty without even having to try to decorate it nicely.
INGREDIENTS
Chocolate cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I used 2%)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Ganache:
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream (half-and-half also works)
1 1/2 teaspoon vanilla extract
DIRECTIONS
Heat the oven to 350°F. Grease a bundt pan - I used melted butter - and then dust with cocoa powder. Make sure you do this to the crevices of the pan so that the cake doesn't stick to the sides.
Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes to combine. Stir in boiling water.
Pout batter into the bundt pan. Bake for 50 or until wooden pick inserted in center comes out clean. Cool for 15 minutes, and then remove from pan to a wire rack, and let cool completely.
To make the ganache while the cake cools, place the chocolate in a medium-size bowl and pour the heavy cream into a small saucepan. Bring the cream just to a boil over medium-high heat.
Pour the cream over the chocolate, and then let it stand for 1 minute. Stir until the chocolate has melted and combined with the cream to make a smooth and shiny mixture. Stir in the vanilla. Let the mixture stand again for 10-15 minutes. The ganache will cool and thicken.
Before pouring it on the cake, briefly whisk the ganache again. Pour it evenly over the cake, and then let the ganache set for 30-40 minutes. Slice and serve the cake.
(I'll show myself out.)
This chocolate bundt cake, in particular. It's so good, guys.
A great chocolate cake recipe is essential for a baker. I've made so many chocolate cake recipes over the years, but I have two go-to's, and this is one of them. I've been making it for six or seven years now, and I've lost track of where I got the original recipe, but I keep coming back to it when I'm making cake. It works really well as a single layer, layer, or bundt cake, or you could turn it into cupcakes.
I don't have too many expectations for a chocolate cake. If it is rich, moist, and very chocolatey, I'll be happy. This cake definitely meets those requirements, and it has the advantage of being easy to make. When combined with ganache, it's rich enough that even I couldn't eat a huge piece.
This recipe is quick, low-mess, and low-stress. The batter is really easy and comes together quickly; you can make it in one bowl in just five minutes. The recipe is then made even easier by not having to make frosting. You can just make a simple ganache to pour over the cake. Between the shape of the bundt cake and the shiny ganache, the cake is pretty without even having to try to decorate it nicely.
INGREDIENTS
Chocolate cake:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (I used 2%)
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Ganache:
1 1/2 cups semi-sweet chocolate chips
3/4 cup heavy cream (half-and-half also works)
1 1/2 teaspoon vanilla extract
DIRECTIONS
Heat the oven to 350°F. Grease a bundt pan - I used melted butter - and then dust with cocoa powder. Make sure you do this to the crevices of the pan so that the cake doesn't stick to the sides.
Combine flour, cocoa powder, sugar, baking powder, baking soda, and salt in a large bowl. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes to combine. Stir in boiling water.
Pout batter into the bundt pan. Bake for 50 or until wooden pick inserted in center comes out clean. Cool for 15 minutes, and then remove from pan to a wire rack, and let cool completely.
To make the ganache while the cake cools, place the chocolate in a medium-size bowl and pour the heavy cream into a small saucepan. Bring the cream just to a boil over medium-high heat.
Pour the cream over the chocolate, and then let it stand for 1 minute. Stir until the chocolate has melted and combined with the cream to make a smooth and shiny mixture. Stir in the vanilla. Let the mixture stand again for 10-15 minutes. The ganache will cool and thicken.
Before pouring it on the cake, briefly whisk the ganache again. Pour it evenly over the cake, and then let the ganache set for 30-40 minutes. Slice and serve the cake.