Difficulty: Hard, Cook Time: 5 hr. 10 mins, Core Ingredient: Chocolates, Servings: 12-14, Calories: 2820 for whole cake
Description: A delicious moist Bundt cake covered in melted chocolate. This chocolate over chocolate combo is a dream come true for any chocolate fan.
1 tbsp. Dutch-processed cocoa powder
1 tbsp. unsalted butter, melted
Â½ cup boiling water
2 oz. bittersweet chocolate, chopped
2 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
2 cups confectioners’ sugar
1 tsp. salt
5 large eggs, room temperature
1 tbsp. vanilla extract
1 cup granulated sugar
Â¾ cup packed light brown sugar
2 1/2 sticks unsalted butter, room temperature
For the Glaze
Â¾ cup heavy cream (6 tbsp. for half)
Â¼ cup light corn syrup (2 tbsp. for half)
8 oz. bittersweet chocolate, finely chopped (4 oz. for half)
Â½ tsp. vanilla extract (1/4 tsp. for half)
Preheat oven to 350 F. In a small bowl, whisk together cocoa powder and melted butter. Using a pastry brush, evenly coat the inside of a 12-cup Bundt pan.
In a medium bowl, pour the boiling water over the chopped chocolate. Let stand 1 minute; whisk until smooth. In a medium bowl, combine the flour, cocoa powder, confectioners’ sugar, and salt. In a liquid measuring cup, combine eggs and vanilla; beat lightly.
Using an electric mixer, combine the granulated sugar, brown sugar, and butter. Beat on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the egg mixture until combined. Add the chocolate mixture and mix until incorporated. Blend in dry ingredients until combined. Spread the batter into the prepared pan. Bake for about 45 minutes or until the edges of the cake begin to pull away from the pan.
Allow the cake to cool in the pan on a wire rack for 1 Â½ hours. The cake will begin to sink, which will becomeÂ the tunnel of fudge!. Invert onto a cake platter and allow to cool completely for 2 hours.
To make the glaze, combine the cream, corn syrup, and chocolate in a small saucepan. Heat over medium heat, stirring frequently, until smooth. Blend in the vanilla. Set aside for about 30 minutes, until slightly thickened. Drizzle the glaze over the cake and let set for at least 10 minutes before slicing. The glaze will set and become thick like a ganache.
Note: We suggest dividing the glaze in half. It will look better if you use less.
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