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Chocolate Bundt Cake with Dark Chocolate Glaze
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This Bundt cake, adapted from a recipe in “Cheryl Day’s Treasury of Southern Baking," the latest book from Cheryl Day, co-owner of Back in the Day Bakery, in Savannah, Georgia, comes together with just one-bowl and no mixer, but is deliciously rich, moist, tender and deeply flavored. It’s terrific unadorned and without any embellishment, but Day goes the extra mile and finishes it with a ganache-like glaze that bolsters the chocolatiness of the cake while giving it an elegant luster. Brewed coffee, which enhances the toasted notes of the chocolate, is an ingredient in both the cake and glaze. Be sure the coffee that’s added to the glaze is hot so it incorporates easily. Refrigerate leftovers well wrapped or in an airtight container for up to three days, but bring to room temperature before serving.
12 to 14
Servings
Tip
Don’t glaze the cake while it’s warm or the glaze will become too thin to cling to the cake. However, the glaze must be used immediately (it does not reheat well), so hold off on making it until the cake has fully cooled. Also, be sure to finely chop the chocolate for the glaze so it melts readily when added to the warm butter-cream mixture in the double boiler.
1 hour 10 minutes
20 minutes active, plus cooling
1 tablespoon salted butter, melted
1 tablespoon Dutch-processed cocoa powder
428 grams (2 cups) white sugar
228 grams (1¾ cups) all-purpose flour
75 grams (¾ cup) Dutch-processed cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon table salt
1 cup hot brewed coffee
3 large eggs, beaten
1 cup buttermilk
½ cup grapeseed or other neutral oil
2 teaspoons vanilla extract
56 grams (4 tablespoons) salted butter, cut into 4 pieces
½ cup heavy cream
38 grams (3 tablespoons) white sugar
Pinch of table salt
227 grams (8 ounces) bittersweet chocolate, finely chopped
2 tablespoons hot brewed coffee, plus more if needed
½ teaspoon vanilla extract
For the pan:
-
1
tablespoon salted butter, melted
-
1
tablespoon Dutch-processed cocoa powder
For the cake:
-
428
grams (2 cups) white sugar
-
228
grams (1¾ cups) all-purpose flour
-
75
grams (¾ cup) Dutch-processed cocoa powder
-
1½
teaspoons baking powder
-
1½
teaspoons baking soda
-
1
teaspoon table salt
-
1
cup hot brewed coffee
-
3
large eggs, beaten
-
1
cup buttermilk
-
½
cup grapeseed or other neutral oil
-
2
teaspoons vanilla extract
For the glaze:
-
56
grams (4 tablespoons) salted butter, cut into 4 pieces
-
½
cup heavy cream
-
38
grams (3 tablespoons) white sugar
-
Pinch of table salt
-
227
grams (8 ounces) bittersweet chocolate, finely chopped
-
2
tablespoons hot brewed coffee, plus more if needed
-
½
teaspoon vanilla extract
Directions
-
01Heat the oven to 350°F with a rack in the middle position. To prep the pan, in a small bowl, stir together the butter and cocoa. Using a pastry brush, coat the inside of a 12-cup nonstick Bundt pan with the mixture, including the center tube; make sure all bumps and crevices are coated.
-
02To make the cake, in a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt; add the coffee and whisk until no lumps remain. Add the eggs, buttermilk, oil and vanilla, then gently whisk until well combined and the batter is smooth.
-
03Pour the batter into the prepared pan, then gently rap the pan several times against the counter to release any air bubbles. Bake until a toothpick inserted into the cake about 2 inches from the edge comes out clean, 40 to 45 minutes. Cool in the pan for about 20 minutes, then invert the cake onto a wire rack and cool to room temperature. Transfer to a platter.
-
04To make the glaze, in a medium saucepan over medium, bring 1 inch of water to a bare simmer. Put the butter, cream, sugar and salt into a heatproof medium bowl and set the bowl on top of the saucepan; make sure the bottom does not touch the water. Stir constantly with a silicone spatula until the butter is melted and the sugar has dissolved, about 2 minutes. Remove the bowl from the pan, stir in the chocolate and let stand for 1 to 2 minutes to allow the chocolate to soften.
-
05Using the spatula, stir the mixture until smooth. Add the hot coffee and vanilla; stir until the glaze is smooth and shiny (the mixture may appear broken at first but will eventually come together). The glaze should have the consistency of pourable yogurt. If it is too thick, thin it by stirring in additional hot coffee 1 teaspoon at a time, adding no more than 1 tablespoon. Drizzle the glaze over the top of the cake, allowing it to run down the sides. Let stand for at least 15 minutes before serving.
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Reviews
March 11, 2023
Perfection
Don't change a hair for us. Not if you care for us.
February 21, 2023
Great Cake
I really liked that the cake was in a bundt pan instead of a layer cake. The cake was easy to make. I am not a fan of drizzling icing and in fact ended up frosting the cake so the icing was distributed evenly on the cake. I found there was a lot of frosting and ended up not using about 1/4 cup of it. Overall great cake and a big hit with all of my family.
March 15, 2023
Great cake, but the frosting??
The cake was fantastic, but I wonder if the amount of bittersweet chocolate for the glaze was twice what it should have been.
March 13, 2023
This is basically Hershey's Black Magic cake
I've been making Hershey's black magic cake for years. This is the same recipe, except for 1 extra egg and a little less soda and a little more powder. The pic even looks exactly the same on the Hershey's site. I always add choc. chips to the batter.
February 14, 2023
Gorgeous Cake!
Wow!
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