Chocolate Bundt Cake with a Vanilla Glaze
Last weekend, we had the pleasure of having dinner with some good friends of ours who are also neighbors. They invited us over and treated us to some delicious Greek appetizers, then we traveled to Italy (via our stomachs) for Lasagna Rolls. It was oh, so good!
I brought dessert again, but I wanted to try a slightly different recipe from last week's Chocolate Cake. I recently borrowed a copy of The Best Light Recipe from the library. I'm always looking for great tasting light recipes and wanted to see what C.I. had to share. This time, I opted to make a Chocolate Bundt Cake with a simple Vanilla Glaze over it.
I did make a couple of slight changes and still ended up with a perfectly moist and chocolatey cake. While My Husband wasn't as thrilled with this cake as he was with last week's, I think this one had a better chocolate flavor. Our friends also seemed to enjoy it as well. I opted to use dark chocolate instead of bittersweet chocolate... mainly because that is what I had in the pantry. I also chose not to dirty more dishes by partially mixing it in the food processor then moving to my stand mixer. I didn't see any adverse affect by skipping that piece of the recipe.
This cake stayed moist even two days later and has a really rich chocolate flavor... I'd suggest a glass of milk to go along with a slice!
Chocolate Bundt Cake (click HERE for printable recipe)
Inspired by The Best Light Recipe
Non-stick cooking spray with flour
3 ounces dark chocolate, fiinely chopped
3/4 cup Dutch process cocoa
1 teaspoon instant espresso
1 cup boiling water
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups light brown sugar
1/2 cup canola oil
2 large eggs (edited to add this ingredient as it was missed when originally posted)
1 tablespoon vanilla extract
Powdered sugar - for dusting or a vanilla glaze (1 cup powdered sugar, 1 tablespoon low-fat milk & 1 tablespoon vanilla extract)
Preheat oven to 350 degrees and make sure that your oven rack is in the lower-center of the oven. Spray the inside of your standard bundt pan with the cooking spray and set aside.
Combine the chocolate through boiling water in a bowl and cover. Allow to sit for 5 minutes, then whisk until it is a smooth consistency.
In another bowl, add flour through baking soda and whisk to combine.
In the bowl of a stand mixer, combine the chocolate mixture with sugar through vanilla. Then, sift half of the flour mixture and add to the chocolate mixture in the bowl. Mix until combined, then repeat with the remaining flour mixture.
Pour the batter into the prepared bundt pan. Bake for about 50-55 minutes or until a toothpick comes out clean. Allow to cool in the pan for about 10 minutes, then invert onto the serving plate. Allow to cool completely, then sprinkle powdered sugar or drizzle glaze over the top.
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My daughters love anything chocolate and I love bundt cakes. I like the instant espresso in it. Looks really yummy!
Jamie - it really was yummy... and it stayed nice and moist a day or two later. I can't stand when a cake gets dry after a short time.
The oil is added when you "combine the chocolate mixture with the sugar through vanilla" (brown sugar, canola oil and vanilla are grouped together in the ingredient list).
Hope that helps! Let me know if how you like it.
Made it the day after I commented and it turned out great - served warm cake with warm chocolate ganache..... beautiful!
Avanika - you made me giggle with that comment! :)
I apologize for the missed ingredient! Yes, there were 2 eggs to be added (I've adjusted the ingredient list on this post to reflect that addition). Thank you, so much, for bringing it to my attention!