cakes

Chocolate Bundt Cake with Chocolate Ganache

Ever since my blog post for Easy Chocolate Cupcakes was published, readers have asked me whether the cupcakes could be turned into layer cakes. My answer was always a yes. In fact, if you scroll to the bottom of that blog post, you will see that I’ve made mini cupcakes, regular cupcakes as well as fondant cakes out of this recipe. About 9 months after I published another similar cupcake recipe which was even fluffier and more moist (read about my blog post Fluffy Chocolate Cupcakes). And the recipe I am sharing today is just the bundt cake version of it.
自從分享了簡易朱古力杯子蛋糕之後,不少讀者曾查詢食譜可否做大蛋糕。EC的回覆總是可以的,後來更在網誌底部附加了迷你杯子蛋糕、杯子蛋糕及翻糖蛋糕的模樣。大約九個月之後,EC研究出更濕潤鬆軟亦更易做的改良版(詳情可參考超鬆軟朱古力杯子蛋糕),而今天的分享也是源自此食譜。

This cake is glazed with chocolate ganache made with couverture chocolate. In order not to make it too chocolatey, I made slight changes by reducing the amount of cocoa powder in the cake. The cake is rich, moist and decadent but not overly sweet at the same time. If you are a chocoholic, feel free to make more ganache and drizzle it over the sliced cake before serving. Coffee lovers can even add a pinch of instant espresso powder to the ganache. It will be perfect to enjoy this cake with a cup of freshly brewed coffee.
這款環形蛋糕(bundt cake)配合以調溫朱古力製成的朱古力淋醬食用,朱古力味份外香濃,因此EC把蛋糕配方的可可粉份量調低了少許。蛋糕濕潤鬆軟亦滿有朱古力香,整體味道不會太甜。喜歡朱古力的大可多做一點淋醬,食用前淋在已切件的蛋糕上。咖啡控則可把少量即溶特濃咖啡粉拌入淋醬內,再配以一杯新鮮沖泡的咖啡,就是最佳享受了!


Chocolate Bundt Cake with Chocolate Ganache
朱古力圓環蛋糕配朱古力淋醬

For 7” bundt cake pan
七寸中空環形蛋糕模份量

Ingredients

For the Cake
80 g all purpose flour
30 g cake and pastry flour
30 g unsweetened cocoa powder
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
70 g granulated sugar (I used organic cane sugar)
1 Tbsp (about 20 g) homemade invert sugar (may be replaced with light corn syrup, maple syrup or honey)
85 g unsalted butter, softened
30 g grapeseed oil
120 g sour cream
2 large eggs
1 tsp vanilla bean paste or pure vanilla extract

For the Ganache
50 g whipping cream
50 g premium dark chocolate, chopped (I use couverture chocolate)
10 g unsalted butter, softened
15 g corn syrup (optional, for added shine)

Notes: The eggs I use are about 50 g each without shells.

材料

蛋糕體
中筋麵粉 80克
低筋麵粉 30克
無糖可可粉 30克
泡打粉 3/4茶匙
梳打粉 1/2茶匙
鹽 1/4茶匙
細砂糖(EC用有機蔗糖) 70克
自製轉化糖漿(可用粟膠,楓糖漿或蜜糖代替) 1湯匙 (約20克)
無鹽牛油(放軟) 85克
葡萄籽油 30克
酸忌廉 120克
大蛋 2隻
雲尼拿醬或純雲尼拿香油 1茶匙

朱古力淋醬
淡忌廉 50克
優質黑朱古力(切碎,EC用調溫朱古力) 50克
無鹽牛油 (室溫軟化) 10克
粟膠 15克(增加光澤用,可不加)

註:EC用的大蛋每隻淨重約50克

Directions 做法

For the Cake 蛋糕體
Preheat oven to 325ºF/160ºC. Grease and flour the bundt pan (skip this step if silicon mold is used). Bring eggs and sour cream back to room temperature. Butter should be softened but not too soft and squishy.
焗爐預熱325ºF/160ºC,環形蛋糕模內抹油洒上薄麵粉用矽膠模可省略此步驟),雞蛋及酸忌廉從雪櫃取出回溫,牛油放軟備用(牛油只需放至軟身,不能過軟)。

Combine sour cream, eggs and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.
酸忌廉、蛋及雲尼拿醬放碗內輕輕拌勻備用。

In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Stir well to combine. Add softened butter, syrup and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter.
麵粉、可可粉,泡打粉、梳打粉、鹽及糖混合過篩放在鋼盆內拌匀,加入軟化牛油、油及糖漿用電動打蛋器或座枱式攪拌器(使用攪拌槳配件)低速拌成厚麵糊。

Add the sour cream-egg mixture in three additions and beat with low speed until fully incorporated. Beat with medium speed for 1 minute to aerate the batter and develop the cake’s structure. Batter should be thick, smooth and free of lumps. Scrape down the sides as needed.
分三次加入酸忌廉蛋液混合物低速拌勻,之後轉中速打一分鐘將空氣混入麵糊及加强蛋糕組織,麵糊應是幼滑濃稠並無顆粒,需要時可用膠刮清理盆邊。

Pour batter into the prepared pan then smooth the top. Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 45 to 50 minutes. Adjust oven temperature and baking time accordingly for your own oven.
將麵糊倒入模中,抹平表面後入爐焗45至50分鐘至蛋糕表面有彈性及竹籤插入蛋糕取出不沾麵糊,請自行調節焗爐火力及時間。

Cool in pan for 10 minutes. Unmold and invert cake then transfer to a wire rack to cool completely.
出爐十分鐘後脫模取出蛋糕,反轉蛋糕移到鋼架完全放涼。

For the Ganache 朱古力淋醬
Heat whipping cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes. Stir until the chocolate is melted. Stir in softened butter and corn syrup until smooth and shiny. Let cool to room temperature.
將淡忌廉用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至朱古力溶化,加入軟化牛油和粟膠拌至順滑有光澤,放涼至室溫。

Glazing the Cake 蛋糕淋面
Place cooled cake on a wire rack and place a big plate underneath to catch any dripping. Slowly spoon room temperature ganache over the cake and let it run down naturally. Transfer glazed cake to a clean plate and serve.
把已放涼的蛋糕放在鋼架上,下放一隻大碟收集滴下的朱古力淋漿,把淋漿(室溫)均勻地倒在蛋糕頂部,讓淋醬自然地沿着蛋糕流下來,把蛋糕轉移到清潔的碟子上即可切件食用。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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