The Making, Baking and Consumption of the Best Chocolate Bundt Cake ever.
We have a system around here, don’t we?
I bake something every few days, take pictures of it, and post a handful of those pictures in this little wedge of the Internet.
What would it look like if I showed you a whole bunch of everything? The chocolate. The cake. The clock. The hike. The traffic. The indecision. The bourbon. The whole dang day! Well… it would be at least mildly entertaining, but more importantly… it would satisfy my need to over-share. And that’s really why we’re all here, right?
8:18am. What an utterly obnoxious time to wake up. The baker in me… the baker that used to have to wake up at 3:15am is disgusted with my current self.
Like it or not, the first thing I do in the morning is flip on my computer. There’s email and blog comments and… Twitter, duh. It’s important and frankly, I can’t help myself.
You should see this. It’s a view of my bedside and well, under my bed.
One: I have cherry sheets.
Two: I store sprinkles of various colors under my bed. Don’t judge me.
Three: What you can’t see under my bed is the stack of cake pans I also have stored there.
Four: When in need of nighttime reading, I can either reach for The Bible or The Pioneer Woman Cookbook. It’s true. It’s real life.
Let’s hit the road. In a car. This is Los Angeles City Hall. I think it’s a pretty building.
These are my stairs. I took the liberty of naming them after myself. They’re called the Kick Joy the Baker Right in the Arse Stairs.
These are the stairs that tame my cake lovin’ thighs. It’s about 200 stairs in Echo Park that I climb a few times a week. It’s hard every time. It never gets easier. My thighs hate/love it.
The view at the top of the stairs is a combination of beauty and muck. The same can be said for most things in Los Angeles.
Look at that, Los Angeles. You’re lookin’ mighty precious.
But seriously, it’s time to get down to business. There’s a Chocolate Bundt to bake… and it’s not going to bake itself.
Oh wait… I’m really going to need some coffee first.
Cocoa powder and coffee. The beginning of the best Bundt in the world.
Dishes seem to be a byproduct of any kitchen venture. I still haven’t gotten used to that part.
I wanted to drink this batter. It was the consistency of hot chocolate made with heavy cream. Ooooh snap.
Once I stopped myself from bathing in the cake batter I checked my mail.
Jury Duty. Civic responsibility. No comment.
Oh! Did I tell you? My Mom got me a book. A relationship book… by Steve Harvey.
Steve Harvey writes about intimacy and commitment!? Lord help us all.
And just like that… I’m never dating, ever EVER again.
Also, what’s with the awkwardly placed hand Mr. Harvey? Do Not Trust.
My sister sent me a bit of relationship advice as well. Bourbon. Bless that girl. For life.
But back to the chocolate. We have chocolate glaze to make while the cake bakes.
I should mention that this chocolate glaze has sour cream in it. It’s perfect. I’m thinking of using it as an edible face mask in the future.
Yes. This just became quality entertainment.
Now it’s time to hop into some cute clothes, pack up the cake and get off to a dinner party.
This bed tells you several things.
One: I can’t decide what to wear.
Two: I’ve packed up the cake, but if I don’t set it next to equally important personal items, I will… no doubt, forget it as I run out the door.
Three: I make my bed.
Hollywood. Traffic. Always and forever.
This picture is obtuse. Please take note of Asher’s tasteful v-neck shirt. Please also take note of the fact that I was finally able to decide on something to wear.
Jeremy made an aaaaaamazing taco dinner. I should have asked for leftovers to take home, but I was shy. Dangit!
Cake. Generously sliced. Entirely appreciated. Nevermind the salsa still on the table. We just couldn’t wait for cake!
And then we turned to the topic that we always turn to at the end of an evening full of food and drinks: The Biggest Loser… and how amazing that show is… and how it requires a box of tissue… oh the pounds and the tears shed.
And the night ends.
Just so you know… this is about as well as I can see at night. I need new glasses. On the real.
Let’s talk about cake. This is the most moist and delicious chocolate bundt cake I’ve ever encountered. The batter is very loose. It might make you worry. Don’t fret. It bakes up like an absolute dream. The glaze… with unsweetened chocolate, coffee, and sour cream adds that final touch of delicious glamour to an already stellar cake. It’s a Bundt. It’s a dang good Bundt.
The Best Chocolate Bundt Cake with chocolate glaze
makes one 10-inch bundt cake
from The Big Sur Bakery Cookbook (really lovely book)
For the Cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Place an oven rack in the center of the oven and preheat to 350 degrees F.
Grease and flour a 10-inch Bundt pan and set aside.
To make the cake batter: Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.
In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Let the cake cool completely in the pan and then invert onto a cooling rack.
To make the icing: Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted.
Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze.
Pour the glaze over the Bundt cake, covering it completely. Leave at room temperature until ready to serve.