So, it’s my day off (Friday) and we are going to friends for dinner and I am the dessert lady. I decided to make The Best Bundt Cake. I have made it before and have to say I do believe it is the best one I had ever eaten. Although, I can’t say I have eaten a lot of Bundt Cake in my life.
First though, I thought I would share
Five Things I Love
1. Fresh Flowers on my counter
2. Aprons (I do believe I have mentioned that before)
This is the one I made for Meredith
3. Hot summer days Reading in the Pool
4. Shopping for bargains
5. and my new love Jewellery (well, always has been but more so now)
This is Lia Sophia!
Now to baking this fabulous cake. It takes coffee which I am not a fan of, and therefore don’t make, but thankfully my husband is and does. So I left a note with the coffee maker so Ron would make an extra 2 cups for me to use.
He happened to have today off too, so he watches me pour out coffee in the measuring cup.
Here’s the rub… I only poured what I needed for the cake, NOT the glaze. When I went to get coffee for the glaze, Lo and Behold, the coffee pot was empty. Who can I blame for that?? Well, clearly NOT me.
You mix the hot coffee with 3/4 cup Double Dutch Cocoa and bring to a bowl then let sit at room temperature to cool until you need it.
Notice the 3/4 cup measurement above. Well, I screwed up. Yes, I admit it. Definitely not the first time and probably not the last. As mom used to say.
I don’t know if I should have had some caffeine before making this but not being a coffee drinker and preferring just to get going, I didn’t. So, you need to mix sugar and then flour to this recipe. You needed 2 1/4 cups sugar and 2 cups flour. THINKING… the measuring cup on the counter was a ONE cup I used it. Not until the cake was IN the oven did I realize that I had used the 3/4 cup so the sugar and flour were 1/2 cup short. I had a bit of a panic but then realized I could just make something else if it didn’t work but then thought, how do it test this cake. Not like I can take a piece out and then bring it.
I get to you my Kitchenaid Mixer again which always puts a smile on my face.
You need to grease and flour the bundt pan. If I could use parchment paper instead, I would but not so great for this pan because you won’t get that pretty bundt pan look when you invert it. Believe me, you don’t want to miss this step because it just won’t come out too easy.
Butter, sugar, baking soda, salt 2 eggs and 1 egg yolk go in the mixer for 1 minute or so. Then you add the buttermilk, vanilla and oil and mix again for 1 minute or so.
Now add the tasty coffee and cocoa mixture. Okay, that’s a lie! It’s not tasty at all at this point. But wait… it will be. Beat until combined and pour in the pan. It will be a bit loose. How easy is that, right?? EASY
Pop in the oven for 1 hour or until tester comes out clean.
Remove from the oven and allow to completely cool. This is the first time I have seen it crack like this. Maybe that extra 1/2 cup sugar and flour would have helped??
Now to the glaze! Oh my this is absolutely divine!
Remember I mentioned Plan B? Well, the Bodum came out of the cupboard as I only needed 1/4 cup of coffee for the glaze. All was good.
6 ounces of chocolate chopped and melted over a pan of simmering hot water. Add 3/4 cup melted butter until combined. Stir in 1 1/2 cups powdered sugar and 1/2 cup sour cream that is at room temperature
Mix then add the other 1 1/2 cups powdered sugar. Pour over the bundt cake and TA! DA! you are done. Other than the eating part which, quite frankly is the best part. Now I realize there may not be enough glaze here… HAHA
I did take this without testing as it seemed fine and, it was. I don’t think it was quite as good as the first one I made but it was still very good indeed and everyone thought it was quite moist.
Until we meet again