I don't need a special occasion to line up my beloved bundt pans on the counter and decide which one to use to bake a cake, but in this case it was a special occasion and I chose the Bavaria Bundt Pan. I've have great luck with bundt cakes popping right out of the pan, but I didn't let this cake cool long enough (recipe says 20 minutes). Thus it had a chunk that stuck to the pan but I spackled it with frosting and served it to my "sistas" for a birthday celebration. There are eight of us, and we celebrate birthdays throughout the year.
The recipe is from Sweetapolita, and I've been hanging onto the recipe since September when La Table De Nana shared it. It's easy and very good.
After I finished the cake, I thought it would be a nice cake to make for Valentine's Day if you are so inclined.
1 cup (2 sticks) unsalted butter, softened
1/2 cup high quality dark Dutch process cocoa
1 tablespoon instant espresso powder dissolved into 3/4 cup water
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 4 oz high quality bittersweet chocolate 1/3 cup unsalted butter, softened and cut into 1/2" pieces 1 1/2 teaspoons light corn syrup
1/2 teaspoon ground cinnamon
1. Preheat oven to 350° F. Butter and flour a 1012 cup bundt pan or Kugelhopf pan.
2. Melt butter in a large saucepan over mediumlow heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat.
3. Add the sugar, sour cream, vanilla and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
4. Pour batter into prepared pan. Bake for 4045 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.
5. Place the chocolate, butter, corn syrup and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.
6. Pour warm glaze over bundt cake. Keep covered in a cakekeeper at room temperature for up to 4 days.
I am joining Rattlebridge Farm for Foodie Friday.