Double Chocolate Bundt Cake With Ganache Glaze |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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This a a light and moist cake that is not overly sweet due to the addition of coffee. The recipe comes from Food and Wine Magazine (November 2006). I have made it many many times and enjoy eating it as much as making it. This cake travels well. I have also subsituted Splenda for the sugar and it turned out the same. I will try to cut the the oil to 1/2 cup and add 1/4 cup applesauce next time I make it. You can also make double the ganache for extra chocolate decadence! Ingredients:
5 ounces bittersweet chocolate, chopped |
3/4 cup canola oil |
1 cup sugar |
1 large egg |
2 cups all-purpose flour |
1/2 cup cocoa powder |
1 tablespoon baking soda |
3/4 teaspoon salt |
1 cup black coffee, cold |
1 cup buttermilk |
1/3 cup heavy cream |
1 1/2 teaspoons corn syrup |
1 1/2 teaspoons unsalted butter |
Directions:
1. Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
2. In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
3. Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
4. In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
5. Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).
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