This a super moist and rich chocolate cake. Full of chocolate flavor throughout.
Hi everyone. I hope you are all in great spirits. As usual I am busy with work, work training’s, school, and family. (Who isn’t right??)
School takes up the bulk of my time, which again is the reason for my absence from Savory Spicerack from time to time. I look forward to graduation, so that I can focus more on Savory Spicerack. Until then, I am practicing with my camera, learning edits, and learning cooking techniques in my limited free time… There is definitely a light at the end of the tunnel, with hopes of having more time to work on Savory Spicerack.
This cake is cooked in a bundt cake pan, but I has a soft, and moist texture. I decided to use shifted cake flour to take away the denseness you usually get with a bundt style cake (such as a pound cake). And this is not a super sweet cake that you find with most bundt/pound cakes. There is a nice balance of sweetness, and tons of chocolate flavor. FYI – I also placed a dash of coffee in this cake, which enhances the chocolate flavor.
I wish I could say that this is a one pan magic cake, but it’s not. It will take at least two mixing bowls, possibly three mixing bowls. As you will need to shift your dry ingredients, and cream your sugar and butter. After creaming the sugar and butter, you add the other wet ingredients, and then add the rest of the ingredients. If you are crunched for time, I suggest getting all of your ingredients out before you start baking. This will keep you from running around the kitchen for every item. It is always a stress reliever to have all the ingredients out for a recipe I am doing. Because time seems to always be limited….
Time is so limited, I am using one of those food delivery companies to deliver ingredients for our weekly dinners. It has been a life saver in reference to meal planning, and grocery shopping. As of right now, I would say that I am paying for convenience. It’s also great for learning different cooking techniques, flavor combinations, etc when you are in a cooking rut.
Well, duty calls… (I’m on dirty diaper duty status right now)… I hope you all get to make this cake and enjoy it. Until next time.. xo
- 2 cups cake flour
- 1 & 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup dutch pressed cocoa powder
- 1/2 cup unsalted butter (8 tablespoons) At Room Temperature
- 1 & 3/4 cup granulated sugar
- 4 ounces semi sweet chocolate
- 1/2 cup boiling water
- 1 teaspoon instant espresso or coffee
- 1 tablespoon Pure Mexican Vanilla Extract or Regular Pure Vanilla Extract
- 1 cup buttermilk At Room Temperature
- 4 eggs At Room Temperature
- 1 cup sour cream At Room Temperature
Preheat oven at 350 degrees.
Shift all dry ingredients (excluding sugar) together into a large bowl. Set aside. Dry ingredients include flour, baking powder, salt, cocoa powder, and baking soda.
Using a mixer, cream together sugar and butter until blended well together. Scrap the sides of the bowl to ensure everything is mixed well together.
In a medium to large size bowl place boiling water, coffee, and semi sweet chocolate. Stir until chocolate has melted, and the ingredients are mixed well. Let the melted chocolate mixture cool down.
Once the chocolate mixture has cooled down, add the wet ingredients to the melted chocolate. These wet ingredients include the Mexican vanilla, eggs, buttermilk, and sour cream. Mix well.
All the wet ingredients to the creamed sugar and butter. Mix well.
Next, add the sifted dry ingredients to the mixing bowl, mix just until well combined. Be careful not to over mix the batter.
Now grease your cake pan. You do this by mixing the melted butter and one additional tablespoon of cocoa powder together. Brush this butter and cocoa mixture all over the cake pan. If the mixture gets thick while brushing the cake pan, heat the mixture in the microwave for a few seconds to loosen up the mixture.
Now add the cake batter to the cake pan.
Place the cake pan in the oven. Bake the cake for 45 to 50 minutes or until a toothpick inserted comes out clean.
Remove cake from oven, and let it cool completely.
To Make the Ganache:
When the cake is almost cooled, make the ganache topping.
To make the ganache, warm the heavy cream in a medium sauce pan just until it comes to a boil.
Remove the heavy cream from the heat source. Add the vanilla extract, and chocolate to the heavy cream.
Cover the sauce pan with a lid for about 30 seconds to a minute to help the chocolate melt. Remove the lid and stir the ganache ingredients until the ingredients are well blended.
Remove cake from cake pan by placing a plate or cake dish over the cake pan. Then, while holding the cake dish and cake pan together, turn them both over. The cake should sit on the plate as you pull the cake pan in an upward motion.
Drizzle the cake with the ganache. Additional ganache can be using as a garnish when serving the cake.
Ensure that all ingredients to include sour cream, eggs, and buttermilk is at room temperature.
There is enough ganache for additional garnish when serving the cake.