Surely you knew the theme for February would be chocolate! Happily for me, I made this cake before getting sick–and therefore even got to enjoy some of it. Happily for my friends, I brought it to a friend’s birthday celebration at a local bar. Not as happily for you guys, that means all the pictures of the intact cake (the cake above is only a half cake) were taken at night, and mostly in terrible lighting (see below).
The cake is adapted from Elinor Klivans’ Chocolate Cakes: 50 Great Cakes for Every Occasion. It is intensely chocolate, and just sweet enough to not need whipped cream. The ribbon of melted dark chocolate swirled through it is visible, but it actually more has the effect of making the cake look like it is not holding together well (which was just a visual effect, it held together wonderfully). Despite that disappointment, this cake was really delicious: rich without being too rich, intensely chocolate without being overwhelming.
Want to play along? Here’s how you can be a part of Bundt-a-Month:
– Simple rule: Use chocolate – and bake us a Bundt for February
– Post it before February 28, 2013.
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– Add your entry to the Linky tool below
– Link back to our announcement posts.
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.
Be sure to check out all of the fabulous BundtAMonth cakes, especially with Valentine’s Day coming up! (*A few bakers will be posting a day or 2 late–I will get their links up as soon as I have them.)Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
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- 3 oz (85 g) unsweetened chocolate, chopped
- 3 oz (85 g) semisweet (around 60% cacao) chocolate, chopped
- 3 oz (85 g) bittersweet (around 70% cacao) chocolate, chopped
- 2 3/4 cups (355 g) AP flour
- 1/2 cup (45 g) Dutched cocoa powder, sifted
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t fine sea salt
- 1/2 t espresso powder
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 1/2 cups (300 g) sugar
- 1 1/2 cups (300 g) light brown sugar, packed
- 6 large eggs room temperature
- 2 t vanilla
- 1 cup full fat sour cream
- confectioners' sugar for dusting the cooled cake
Preheat the oven to 325 F.
Grease and flour a 12 cup bundt pan (or use a 10 cup bundt pan and be prepared to also make some mini bundts or loaves).
Melt the unsweetened chocolate and set aside.*
Mix the semisweet and bittersweet chocolates together and melt them. Then set aside to cool.*
Whisk together the flour, sifted cocoa powder, baking powder, baking soda and salt. Set aside.
Beat the butter and espresso powder until creamy. Add the brown sugar and granulated sugar gradually, continuing to beat until fluffy.
Add the eggs, one at a time, beating to incorporate after each addition. Scrape the sides and bottom of the bowl several times throughout. Beat in the vanilla.
Beat in the melted unsweetened chocolate until incorporated.
Add the flour mixture and the sour cream, alternating, in 4 and 3 additions respectively, beginning and ending with the flour mixture.
Finish mixing the batter by hand, being careful to not overmix. Scrape the batter into the prepared pan.
Pour the mixed melted semisweet and bittersweet chocolate in a thick stream in the center of the cake (making a complete circle with it). Then take a butter knife and use large looping motions to swirl it gently through the batter.
Bake for 70-75 minutes (check earlier for smaller cakes). The cake is done when the sides have begun to pull away from the pan and a cake tester inserted into the center of the cake comes out clean or only with melted chocolate on it.
Let the cake cool in the pan for 30 minutes. Then invert it onto a cooling rack and let cool completely.
Sprinkle with powdered sugar before serving.
*For melting chocolate, either use a gently simmering water bath, or melt in the microwave at 50% power in 30 seconds increments.
I love that there are THREE kinds of chocolate in this. That’s how you know it’s a winner!
Gorgeous cake inside and out. I like the different texture on the inside. Makes it look really moist.
I like the combination of chocolates you used, sounds wonderful. I am sure your friends were delighted to share this beautiful cake with you!
Paula @ Vintage Kitchen says
I think the best chocolate flavor comes from a combination of chocolates so this is a wonderful recipe! And it looks so unbelievebly moist!
Anita at Hungry Couple says
I want this cake with a tall glass of milk! 🙂
The Ninja Baker says
Mmm a double-double chocolate whammy. The birthday party for your friend had to be a very happy one.
Thank you for sharing this recipe and for the intro to Chocolate Cake 50 Great Cakes for Every Occasion.
Carrie @ poet in the pantry says
I love Elinor Klivans! Great inspiration for your cake! (And so glad you were able to enjoy some of it before you got sick!)
Oh yum! The more chocolate the better! Hope you are feeling well soon.
Alice @ Hip Foodie Mom says
3 kinds of chocolate + espresso powder? wow! can’t wait to try this one! I seriously love all the chocolate bundts this month and will have to bake my way through all of them! Lovely!!
Beautiful! Just beautiful. If I can add correctly (often debatable) that baby has nine ounces of chocolate PLUS cocoa to which I say, WOW! Bet it was fabulously chocolatey.
Just wondering when and how you add the semisweet/bittersweet chocolates?
Well that was nothing short of appalling! Thanks for asking, I obviously completely forgot to include that instruction. It is fixed now.
I am completely drooling looking at your gorgeous bundt!!
That’s a wonderful cake, a great treat for all chocolate lovers like me..
Kim@Treats & Trinkets says
Yum, that cake sounds so amazing. And I think your pictures look lovely. 😀
This is gorgeous! My chocolate craving just went into overdrive! Love that gooey chocolate ribbon inside the cake. Makes it extra special.