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Double Chocolate Bundt Cake
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Cake: | |
| 3 cups | all-purpose flour |
| 2 cups | granulated sugar |
| 2 tsp | baking soda |
| 1/2 tsp | salt |
| 1/2 cup | unsweetened cocoa powder |
| 1 cup | vegetable oil |
| 1 tsp | vanilla extract |
| 1 cup | semisweet chocolate chips |
| Glaze: | |
| 4 tbsp(½ stick) | unsalted butter |
| 1/2 cup | semisweet chocolate chips |
| 2 tbsp | brewed strong coffee |
| 1 tbsp | light corn syrup |
| 1/2 tsp | vegetable oil |
1. Preheat oven to 350 F. Grease and flour a 10-inch lightweight Bundt pan. ( If you use heavyweight Bundt pan, decrease baking time by a few minutes. )
2. For cake: In medium mixing bowl, combine first 4 ingredients. Place cocoa in large bowl; gradually add 1 cup hot water, stirring until smooth. Stir in oil, vanilla, and 1 cup cold water. Add flour mixture; whisk until well combined. Pour batter into prepared pan; sprinkle evenly with one 1 cup chocolate chips.
3. Bake cake 45 minutes, or until cake pulls away from sides of pan and toothpick inserted in center comes out with moist crumbs. Transfer to wire rack; cool 30 minutes. Remove cake from pan; cool completely on wire rack. Place a sheet of wax paper under rack.
4. For glaze: Melt butter and chocolate chips in coffee in double boiler over simmering water. Remove from heat; stir in syrup and oil. Place glaze in refrigerator for 10 minutes. Drizzle glaze over top of cake; transfer to serving plate.
Serves 12
Make Ahead Tip: Prepare cake up to one week ahead, omitting glaze. Cool; Wrap tightly and freeze. Defrost in refrigerator over night. Glaze cake after defrosting.
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