I Like Big Bundts
Every month at work we have a pot luck lunch to celebrate all the birthdays for the month. Each person is designated a month to provide the birthday cake. This past month it was actually the coworker’s significant other that made the birthday cake. It was a chocolate bundt cake. I wasn’t too excited at first, because it just seemed like a regular bundt cake. To me, bundt cakes are something you have with coffee and tea for breakfast or as a snack. Not for a birthday cake! We’ll, we all know how foolish I am. I’m happy to report that it was love at first bite. The cake was so moist and chocolately with a perfectly tight crumb. The chocolate ganache was quite perfect as well. Everyone was very impressed by this bundt cake.
About a week or two after the potluck, I received a surprise email from a coworker. It was the recipe for the delicious bundt cake! My coworker had asked the other coworker to ask his significant other for the recipe. I guess I wasn’t the only one dreaming about it. Fast forward about another week and I present to you, the wonderful bundt cake recipe.
Lets start:
Mix together all wet ingredients: Eggs, canola oil, milk, vanilla extract.
Add in the dry ingredients: Sugar, flour, cocoa powder, baking powder, baking soda, salt.
Pour in 1 cup of boiling water (this is the secret to the moistness). Ew, this actually looks pretty disgusting. Oh well, mix it up.
Pour into bundt pan.
Put into preheated oven @ 350F. Bake for 38-40 minutes.
Let cool for 10-15 minutes in the pan.
Remove from pan.
Make ganache and pour over still warmish cake.
Enjoy!
Recipe
Cake
2 cups sugar (or a little under)
1 3/4 cup all-purpose flour
1 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1/2 cup canola oil
1 cup milk
2 tsp vanilla extract
1 cup boiling water
Ganache
8 oz semi-sweet chocolate
1/2 cup heavy cream
2 Tbs butter, room temperature
Directions
Preheat oven to 350F
Cake
This is not a cake where the ingredients need to be perfectly measured. Butter bundt cake. Whisk all wet ingredients into a bowl until combined. Sieve all dry ingredients into wet ingredients. Using a whisk or wooden spoon, mix until combined. Add one cup boiling water and mix until smooth. Pour into the prepared mould. Bake for 38-40 minutes, until a tester cmes out clean. Leave it in the mould for 10-15 minutes before removing.
Ganache
While the cake is in the oven, chop chocolate and place in a medium bowl. Bring the cream to a boil and pour over the chopped chocolate. Let stand for 1 minute and mix until smooth. Add butter and mix until incorporated. Let stand at room temperature until it becomes spreadable (approx. 1 hour) or put in the fridge, but for no longer than 1/2 hour (if in a hurry). when spreadable, pour ganache over still warmish cake. Enjoy!
