Disclaimer: I'm well aware at how bad the pictures are. Don't let that stop you from making this cake though. It was divine.
The other day I was sitting here procrastinating and decided to google Chocolate Bundt Cake. One of the first search results was from Food and Wine Magazine... Double-Chocolate Bundt Cake with Ganache Glaze. I saw the picture (much better than mine) and read over the recipe and decided it would be what I do on my break from writing my paper on Sunday. I followed the recipe almost to the T. I did double the glaze and add some white chocolate to the top. I was slightly nervous because it required 1 cup of strong-brewed coffee. I know that coffee intensifies the chocolate flavor, but 1 cup seemed like a lot. I soon found out I was wrong and 1 cup of coffee wasn't too much.
The flavor of this cake is amazing. It's incredibly moist and has a rich chocolaty flavor. The glaze on top is to die for. Matt and I both loved it. It was the perfect dessert for our Sunday meal. I decided I didn't need this hanging out at my house (this bad boy is most definitely NOT diet food!) so I brought it into work for my coworkers. They all absolutely loved it. I got many compliments on how moist it was and the glaze. Even 3 days later my SIL had a slice (I saved a piece for her) and she commented on how moist it was. I will definitely be making this cake again and again!
Double-Chocolate Bundt Cake with Ganache Glaze
Source: Food and Wine Website
I wish I would have been more careful with my white chocolate.
Vegetable oil spray
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter
*note: I doubled the cream, corn syrup, butter and added additional chocolate. The amounts above are from the original recipe.
Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. I first checked my cake at 30min and it was no where near being ready. I decided to check it 5min later and it was done. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving
The glazed cake can be stored in an airtight container for 3 days.