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Thursday, January 19, 2012

A Chocolate Cake To Die For

My husband and father are both chocolate fanatics, so last week I decided I would brave the world of chocolate cakes once more in an attempt to master it.  My dessert making days began with chocolate (I was 9, conquering homemade brownies).  As of late, my luck with chocolate desserts has not been the best.  I blame it on the cheap cooking chocolates I used out of laziness.  

I found this awesome chocolate ganache bundt cake recipe on the Sugar & Charm blog and it is ten times more amazing than I expected it to be.

I altered it slightly, in the usual ways I do.  First off, it calls for brewed coffee, and being pregnant I wanted to cut the caffein content to as low as possible (chocolate has enough caffein for me).  Second, I usually always cut the sugar content, with this one being a chocolate cake I only cut it a little, as to avoid having a super bitter cake.  Lastly, I omitted the very holiday-ish candy cane topping.  I would probably try it when Christmas rolls around again, but for now I just wanted to keep it as simple as possible.


5 ounces bitter sweet chocolate - chopped 
3/4 cup vegetable oil 
1 cup sugar 
1 large egg 
2 cups flour 
3/4 cups Dutch-process cocoa powder 
1 tablespoon baking soda
3/4 teaspoon salt
1 cup water
1 cup buttermilk (I used Kefir)


1/3 cup heavy cream 
1/2 tablespoon corn syrup 
1 tablespoon unsalted butter 


1.  Preheat the oven to 350 degrees.

2.  In a double broiler (a metal bowl over a saucepan with boiling water) melt 2 ounces chopped chocolate. When it's cooled, place in a medium boil with the whisk attachment.

3.  Whisk the melted chocolate, oil and sugar and until smooth and then add in the egg.  Continue to whisk.

4.  In a separate bowl combine flour, baking soda, cocoa powder and salt, give it a few whisks with a hand whisker to add air and remove clumps.

5.  Add half of the dry ingredients to the wet ingredients along with a half cup of water and a half cup of buttermilk. Whisk until combined and then repeat with the remaining dry ingredients, water and buttermilk.

6.  Pour into a buttered bundt pan and bake for about 35 minutes. You do not want over cook this because it will become dry. If a tiny bit of cake comes out on your toothpick, that's fine. Just make sure the middle of the cake doesn't jiggle. Let it cool completely (an hour or more) before it's flipped onto a cake stand.


1.  In a double broiler, melt the rest of the chopped chocolate and corn syrup.  

2.  In a small saucepan heat up the heavy cream.  Add the heavy cream to the melted chocolate and butter and whisk until it's combined and a little thicker. Let it cool a bit before placing it on top of the cake.

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