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.
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.
Chocolate Bundt Cake with Chocolate Ganache
For 7” bundt cake pan
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.
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 (室溫軟化) 10克
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.
Combine sour cream, eggs and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.
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.
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.
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.
Cool in pan for 10 minutes. Unmold and invert cake then transfer to a wire rack to cool completely.
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.
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.
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