Thursday, March 24, 2011

Fudgy Bundt Pan Deliciousness

I am sorry for my slacking off on Recipe of the Week this month.  Baking has been a bit slow around here the past couple of weeks.  And, I have to confess, that what little I did bake, I got so excited about eating it that I forgot to take any pictures.  

Yesterday, though, I made a delicious cake that I want to share with you.  It was inspired partly by this pretty gorgeous girl right here.  Love you Riss!  

Photo Taken By: Maria Butterfield ♥ www.butterfieldphotos.com



My sweet baby sister gave me a bundt pan for my birthday.  Yes, my baby sister, we are 6 1/2 years a part. Yes, I know, she looks older than me...I'll appreciate this fact in about 10-15 years.

Of course I had to use it immediately, and fortunately we were having our home group from church over last night giving me the perfect excuse to bake a cake.  

After much searching through recipes I was beginning to worry that my desire for a chocolaty bundt cake was not going to be fulfilled.  I wanted to make this lovely creation from Ms. Joy the Baker, but unfortunately did not have Dutch process cocoa on hand and I wasn't very confident about substituting it with cocoa powder + baking soda.

Too many other bundt cake recipes called for cake mixes, which I'm not such a fan of, and sour cream, which I also didn't have on hand.  So I turned to a classic: The Better Homes and Garden Cook Book.  Breast Cancer Edition.  It's pink and oh so wonderful.  

I found a recipe for Vanilla-Fudge Marble Cake which sounded a-ma-zing.  Plus it called for buttermilk and I had some I was needing to use so it was perfect.  

Until of course I got half way through and realized it called for chocolate-flavored syrup, another ingredient I did not have in my pantry.  Google to the rescue as always; you can make it at home.  And it's 1000 times better than Hershey's.  

So here it is, my first bundt pan, made with buttermilk, homemade chocolate syrup, and I whole lotta love.  No calories though of course.  I don't bake with calories.  Just look through the ingredients.  Not one recipe calls for calories which means you can enjoy this guilt free. :)

Vanilla-Fudge Marble Cake
adapted from Better Homes and Garden Cook Book

3/4 cup butter, softened
2 eggs
3/4 cup all-purpose flour
1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (I almost always omit salt when baking)
1/2 cups sugar
2 teaspoons vanilla
1/4 cup buttermilk
2/3 cup homemade chocolate syrup (recipe below)

  1. Allow butter and eggs to stand at room temperature for 30 minutes.  Meanwhile, grease and lightly flour a large bundt pan.  
  2. In a medium bowl, sift together flour, baking powder, baking soda, and salt.  Set aside
  3. Preheat oven to 350〫F  (or 176〫C). In a large mixing bowl, beat butter with an electric mixer on low to medium speed for about 30 seconds.  Add sugar and vanilla and beat until fluffy, about 2 minutes.  Add eggs one at a time, beating on low to medium speed 1 minute after each addition.  Scrape sides of bowl frequently.  
  4. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour.  Beat on low speed after each addition just until combined.  Reserve 2 cups batter.  Pour remaining batter into prepared pan.
  5. In a bowl, stir together the reserved 2 cups batter and chocolate syrup. Pour chocolate batter over vanilla batter in pan.  Do not mix.
  6. Lick bowl clean
  7. Bake about 50 minutes (mine took only 45 but I feel German ovens tend to cook faster) or until a wooden toothpick inserted near center comes out clean.  Cool 15 minutes on a wire rack.  Remove cake from pan and let cool completely.
  8. Drizzle cake with choocolate ganache or icing of your choice.

Chocolate Ganache
from Better Homes and Garden Cook Book

1 cup whipping cream
12 ounces milk chocolate, semisweet chocolate, or bittersweet chocolate--chopped

In a medium saucepan bring whipping cream just to boiling over medium-high heat.  Remove from heat.  Add chocolate (do not stir). Let stand 5 minutes.  Stir until smooth. Cool 15 minutes.  Pour generously over cake.


Chocolate Syrup



½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt (I omitted this)
¼ teaspoon vanilla
Mix the cocoa powder and the water in a saucepan over medium heat. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes being careful not to let it get too hot and boil over. Add the salt and the vanilla. Let cool. Store in a glass jar in refrigerator.  Keeps for several months. Yields two cups. 

Don't expect this deliciously moist cake to hang around too long though.  We only had 3 people over last night, plus ourselves, and other than the one generous sized piece we are giving to our neighbor and the tiny piece I saved for myself today, the thing has vanished into our bellies and onto our waistlines.  



As with most desserts though, it was worth every gram of sugar, every once of fat, and every extra calorie.    

Guten Appetit!   

1 comments:

Dad said... Best Blogger Tips

Beautiful! Fun sequence of pictures!

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