I have been without an oven for the last six weeks and to say that it stressed me out, is putting it mildly. I am so glad that I am finally able to bake again and especially in time for this month's Bundt Bakers. This month, our host Rebekah chose the theme Angel or Devil. I didn't think twice about making something with all the chocolate. Today also happens to be my "brainiversary" so something chocolate was definitely needed to celebrate. Before they removed the pesky little brain tumour, I had actually given up chocolate in hopes of reducing the pain from trigeminal neuralgia. It's only right that we pile on the chocolate today.
Be sure to scroll down to see all the other Bundts the bakers made today. It seems we only have one "angel" in a sea of chocolate devils.
Chocolate Overload Bundt
Ingredients
Cake
240 grams (2 cups) all purpose flour
400 grams (2 cups) sugar
84 grams (1 cup) cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature
1 cup warm coffee
2/3 cup buttermilk
1/3 cup oil
1/3 cup yogurt
2 teaspoons vanilla
Glaze
1/3 cup condensed milk
1/4 cup chocolate chips
splash of vanilla
Topping
Anything chocolate that you can think of
-Cookies, Candy, Chocolate Bars, Truffles, Chocolate Chips
Directions
Thoroughly grease a 10-12 cup Bundt pan. Preheat the oven to 350 F.
Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Whisk the eggs and add to the flour mixture along with the coffee, buttermilk, oil, yogurt, and vanilla.
Beat for a couple minutes until smooth. This is a thin batter.
Pour into the prepared Bundt pan.
Bake 45-50 minutes or until a long skewer inserted into the centre comes out clean.
Cool then turn out.
When the Bundt, is almost cool, prepare the glaze. In a small saucepan on low heat, stir together the condensed milk and chocolate chips until smooth. You can also do this in a bowl on top of a pan of simmering water. Just ensure that the bowl does not touch the water.
When all the chocolate has been melted, remove it from the heat and add a splash of vanilla. Allow it to cool slightly and then pour it over the cake.
Top with all the chocolatey things that can fit on your Bundt. Alas, you don't have a lot of room on top of a Bundt cake so serve with some chocolate on the side. It's chocolate overload!
Notes
- Cake recipe slightly adapted from The Stay at Home Chef.
- My glaze was still a bit too runny because I started pouring it early. Be patient.
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I'm so glad you got your oven working again just in time for your Brainivesary, Kelly! I know you bake a cake every year to celebrate and am thrilled that your special day coincides with Bundt Bakers this year. Gorgeous over-the-top chocolate cake and I'm delighted to have you alive and baking with us, my friend!
ReplyDeleteThank you!
DeleteThis does call for a celebration....a working oven and a brainiversary. So happy we can celebrate with you Kelly.
ReplyDeleteA delicious chocolate bundts!
ReplyDeleteThis cake is OVER THE TOP amazing!! Thank you so much for sharing and I'm so glad you are up and baking again!!
ReplyDeleteThe flavors are amazing in this cake! Perfect timing for the oven to start working again to make a cake for brainiversary
ReplyDelete
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