This past Tuesday was National Bundt Day, and even though this post is a bit late for it, I was celebrating in spirit! Eric and I got a bundt pan from my sweet friend Leah as a wedding gift, and I am in love with it! It’s the perfect way to make a rich and moist cake that doesn’t even need frosting. YUM!
A few weeks ago, in the midst of endless dissertation editing, I decided what I really needed in my life was chocolate cake. A big layer cake would have been too much for just two people, and I wanted something lighter than a tort, so I turned to the trusty bundt. I found this post over at Joy the Baker, entitled “The Making, Baking, and Consumption of the Best Chocolate Bundt Cake Ever.” And I knew I had hit a goldmine, since Joy is amazingly awesome, as are all of her recipes. So, off to the store I went to get my supplies.
The recipe involves two parts: mixing the cocoa powder with coffee (yes, coffee!!), and mixing the cake base. I couldn’t taste the coffee at all, but Eric said he could. I suppose maybe my taste buds themselves are 70% coffee-based by now. I’m not complaining.
The whole house smelled amazing while the cake was in the oven. And then we ate it. Eric likes seeing my ecstatic food faces when I bite into things, and I don’t think I disappointed him here. I took one bite, looked at him, and said, “This is everything I could ever want a chocolate cake to be.” Oh yes.
The best part about National Bundt Day for me was my discovery of the bloggers who celebrate it. Chief among these is The Food Librarian, who not only has done a 30 bundts in 30 days project three years in a row, but officially calls it “I Like Big Bundts.” Oh yes.
I have spent so much time on her beautiful blog in the past few days! Pumpkin Spice Bundt? Sounds good! Ultimate Streusel Bundt Cake? Yes, please! Cinnamon Chocolate Bundt Cake? Sign me up! My eyes start goggling at the possibilities!
I think that this rich and delicious chocolate bundt cake is going to be my standby for years to come, though. I can’t imagine it ever failing to put a smile on my face. Hope you enjoy!
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
(I didn’t put a glaze on the cake and didn’t think it needed one, but if you would like to make one, Joy will tell you how here!)
-Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.
-In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
-Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
-Let the cake cool completely in the pan and then invert onto a cooling rack. Serve and enjoy!