For this month's blog pairing, I got my group's leader, Jane Bonacci's blog, The Heritage Cook. As you know, I love to bake, so I thought I'd take a look at her dessert options and go from there. I chose, her Double Chocolate Bundt Cake with Ganache Glaze fro her Easy-Peasy Chocolate Cake for Chocolate Monday. And what a coincidence that the date my assigned blog post goes out on is a Monday...perfect! Jane has a fabulous food blog, and you must stop by and try out her recipes. I have so many on my must-try list.
This cake is absolutely delicious!!! It was super moist and the chocolate ganache on top is amazing! I actually decided to add my own little spin to this fabulous dessert by adding a caramel sauce to the topping as well. I thought it would go nicely with the chocolate cake, chocolate ganache, and pecans.
The Chocolate Bundt cake is Hubs approved and our employees loved this cake. So go home and make this delicious cake. It is very easy to make, and you won't regret it!!
Double Chocolate Bundt Cake with Ganache Glaze & Caramel Sauce:
Double Chocolate Bundt Cake:
Vegetable oil spray
2 oz bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tbsp baking soda
3/4 tsp salt
1 cup strong-brewed coffee
1 cup buttermilk
- In a small saucepan, melt 2 oz of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, whisk together the flour, cocoa powder, baking soda and salt.
- Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out of pan and let cool completely, rounded side up.
3 oz bittersweet chocolate, chopped
1/3 cup heavy cream
1-1/2 tsp corn syrup
1-1/2 tsp unsalted butter
- In a small saucepan, bring the cream to a boil. In a heat-proof bowl, combine the remaining 3 oz of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Recipe: The Heritage Cook
Vanilla Bean Caramel Sauce:
- 1 cup sugar
- 1¼ cups heavy cream
- 1 vanilla bean, split lengthwise
- ¼ tsp. coarse salt
- ½ tsp. vanilla extract
- Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan. Place over medium-low heat, watching carefully. When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center. Continue stirring very gently until all the sugar is melted, taking care not to over stir. Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream. Set aside. Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat. (To test the color, spoon a drop onto a white plate or bowl.) Carefully whisk in half of the heavy cream along with the vanilla bean seeds. The mixture will steam and bubble violently. Stir until the cream is well incorporated, then whisk in the remaining cream. Stir in the salt and the vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth.
- Store in an airtight container in the refrigerator. If needed, it can be rewarmed in the microwave or in a saucepan over low heat.
To Ice the Cake:
Pour the ganache over the cooled cake. Start at the tallest part of the cake and pour glaze around the top of the cake. Add a little extra in spots to help it cascade over the sides if needed. You can even nudge it a little with a spatula. After pouring the ganache on the cake, using a spoon drizzle caramel sauce over the ganache. If you like, you can sprinkle the top with chopped toasted pecans, flaked coconut or sprinkles! Let the cake stand until the glaze is set, at least 30 minutes, before slicing and serving.