I know, I know, it’s December. The month where cookies have a monopoly on all baking. If it’s not a cookie, chances are you won’t see it in any food magazines or blogs. And Christmas cookies are great; I definitely bake and eat my fair share of them. But sometimes you just don’t want to spend hours in the kitchen rolling and shaping and decorating cookies. Sometimes you want to make an easy mix-bake-glaze recipe that will still look impressive and taste amazing. And for those times, there is no better choice than this fantastic cake.
Honestly, I’ve never been a huge fan of bundt cakes. Most of the ones I’ve had before were a little dry and pretty bland. But then I found this recipe from Joy the Baker and decided to give the bundt cake another try. And I am so glad I did. This cake is amazing! Full of dark chocolate flavor and perfectly tender. Then I decided to add a salted caramel glaze because salted caramel is one of the greatest flavors ever and goes really well with dark chocolate. Dark Chocolate + Salted Caramel = Best. Decision. Ever.
I made a couple minor changes to the original recipe to compensate for the high altitude here. The changes are noted in the recipe below. I hope you’ll try this cake soon. It is a nice change from the usual December-overload of cookies and is a wonderful flavor combination. It’s a great choice to bring to a party, or to keep and savor with your sweetie while watching a Christmas movie. Whatever you do, I hope you enjoy this spectacular cake!
Dark Chocolate Bundt Cake (adapted from Joy the Baker)1-1/3 cups brewed coffee 3/4 cup dark unsweetened cocoa powder (I used Hershey’s Special Dark) 2 cups* sugar 1-1/4 tsp. sea salt 2-1/2 tsp. baking soda 2 whole eggs 1 egg yolk 1-1/4 cups plus 1 Tbs. buttermilk 1 cup plus 2 Tbs. canola oil 2 tsp. vanilla extract 2-3/4 cups* all purpose flour * These measurements are for high altitude. If you are not at high altitude use 2-1/4 cups sugar and 2-1/2 plus 2 Tbs. flour
1. In a small saucepan, whisk together the coffee and cocoa powder and bring to a boil, stirring constantly. Remove from heat and let cool to room temperature.
2. Preheat oven to 350 degrees. Grease and flour (or spray generously with “For Baking” cooking spray) a 10-inch bundt pan.
3. Fit a stand mixer with the whisk attachment. Add the sugar, salt, baking soda, eggs, and egg yolk to the bowl and mix on low for 1 minute. Scrape down the sides of the bowl, add the buttermilk, oil, and vanilla and mix on low for another minute.
4. Scrap down the sides of the bowl again and add the flour. Mix on low for 2 minutes. Scrape the sides of the bowl, add the cooled coffee mixture, and mix on medium speed for 3 minutes. Pour the (very thin) batter into the prepared pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
5. Keep the cake in the pan until it is completely cool. Then invert the bundt pan onto your serving platter and the cake will come out cleanly. Drizzle with glaze (recipe below).
Salted Caramel Glaze (adapted from Better Homes & Gardens)1/4 cup butter 1/4 cup packed brown sugar 1/4 cup sugar 1/2 cup heavy cream 1/2 tsp. sea salt
In a small saucepan, melt the butter. Whisk in the sugars and bring to a boil, stirring constantly. Whisk in the whipping cream (it may bubble a lot) and return to a boil, stirring often. Boil for 3 minutes, stirring occasionally. Remove from heat and whisk in sea salt. Let cool slightly (about 5 minutes) and pour over cooled cake, allowing excess to run down the sides.