My husband is a cookie fiend. If you look up original cookie monster in the dictionary, it would include a photo of my husband. Seriously, there isn’t a cookie he’s met that he does not like. Because of this cookie obsession,
it’s hard to make other kinds of desserts. Fortunately, he does have an obsession with chocolate that rivals his cookie obsession, so I know whatever chocolate cake I make, whether it’s my depression cake or this Wicked Chocolate Bundt Cake, he will love it. And love it he does.
Wicked Chocolate Bundt Cake
For the Bundt Pan
Softened butter to butter bundt pan
ingredients
1 Tbsp. Unsweetened cocoa powder
1 Tbsp. Espresso Powder
For the Cake
1 1/2 c. White Sugar
1 c. Unsweetened Dutch Processed Cocoa Powder (I use Guittard’s)
2 c. + 3 Tbsp. Cake Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
2 Eggs
1/4 c. Melted Butter
1/4 c. Vegetable Oil
1 c. Buttermilk
1 c. Hot Brewed Espresso
1 tsp. Pure Vanilla Extract
1 c. Mini Chocolate Chips
Chocolate Ganache Frosting
1 c. Heavy Cream
3/4 c. Semi Sweet Chocolate Chips
1/8 tsp. Brewed Hot Espresso
directions
Preheat the oven to 350 degrees. Butter a bundt cake mold. Mix the 1 Tbsp of cocoa powder with the 1 Tbsp of espresso powder and powder the bundt pan with cocoa/espresso powder mixture, shaking out the excess powder. Whisk the eggs, butter, oil, and buttermilk in a bowl and set aside. Mix the dry ingredients together in a mixing bowl. Add the eggs mixture and mix using a kitchen mixer for 2 minutes. Add the espresso and vanilla and blend for about a minute more. Pour the batter into the bundt pan and sprinkle the mini chocolate chips over the top, lightly pressing into the top of the batter. (The chocolate chips will sink into the cake as the batter bakes.) Bake in the bundt pan in a heated oven for 35-40 minutes. Check for doneness with a cake pin or toothpick. If it comes out clean or with dry crumb, the cake is done. Remove from the oven and let cool for 10 minutes. Gently flip the cake out of the bundt pan onto a cake plate.
Place the heavy cream in a small saucepan and heat to boiling over medium high heat. When the cream boils, remove from heat, add the chocolate chips and espresso, cover the pan with the lid, and let sit 2-3 minutes. Remove the lid and whisk the chocolate into the cream until velvety smooth. Drizzle the glaze over the top of the cake, as little or as much as you want. As the glaze cools, it becomes thicker, more like a frosting.