I always feel like the new year sneaks up on me and the previous year flew by at lightening speed. I am ready for what 2016 has in store and am working on goals rather than resolutions. It just seems to me that resolutions are something that are so easy to give up on after a short time, whereas a goal is something that you plan out and find a way to make it happen. So, no resolutions here... just well thought out goals that I am going to plan out the steps to reach them. What do you plan to accomplish in this new year?
We had the pleasure of bringing in the new year with our friends and neighbors. It's always a fun evening and filled with more food than anyone can possibly eat, but we enjoy nibbling until it's time to watch the ball drop on tv together.
Of course, being someone who loves to cook I asked what I could bring to share and she asked me to bring dessert. So, I began searching for something decadent and chocolatey to add to the celebration.
When it comes to dessert, I believe that you go all in or don't bother. Just indulge and enjoy... you can cut calories and fat or whatever else you are avoiding during the other meals and snacks in the day... just go ahead and reach for that slim slice of decadent dessert and fully enjoy it. Life is not about cutting out all of the things that you enjoy, but rather keeping those indulgences in your life in smaller portions.
I recall from my days on Weight Watchers that my leader always had a 3 bite rule when it came to indulging... the first bite is the absolute best, the second bite is still good and by the 3rd bite you have satisfied that craving for the treat. Any bites after that lose their satisfaction value, so why bother? So, share dessert and thoroughly embrace the flavor, texture and decadence in those three bites.
This cake is definitely one I will make again... so moist and dense and filled with really amazing chocolate flavor. Using Dutch process cocoa and a good quality bittersweet chocolate is what makes this cake worth indulging in... no shortcuts here!
I made some slight modifications to the recipe for Sour Cream Bundt Cake that I found at Two Peas & Their Pod. The link will take you to the original recipe. Below is the recipe with my changes.
Glazed Chocolate Bundt Cake
- 1 cup butter
- 1/3 cup Dutch process cocoa powder
- 1 teaspoon Kosher salt
- 1 cup water
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 1/2 cup low-fat, plain Greek yogurt
- 1 teaspoon vanilla bean paste
- 4 ounces bittersweet chocolate, chopped
- 1 1/2 tablespoons light corn syrup
- 1/2 cup half and half
- 1 1/2 tablespoons granulated sugar
- cooking spray
- Preheat oven to 350 degrees. Spray bundt cake pan with cooking spray and set aside.
- Place a small saucepan over medium heat and add butter, cocoa powder, salt and water. Cook and stir continuously until melted and combined. Remove from heat and set aside to cool slightly.
- Using a stand mixer with the whisk attachment add flour, sugar and baking soda to the large bowl. Whisk together, then add half of the butter mixture and whisk until just combined. Add the remaining butter mixture and whisk until completely combined.
- Add eggs, one at a time; then add the Greek yogurt and vanilla bean paste and whisk until fully incorporated and smooth.
- Pour the batter into the prepared bundt cake pan, scraping with a rubber spatula to ensure all of it pours into the pan.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Allow to cool for 20 minutes in the pan on a wire rack. Then, invert it on to the wire rack to cool the rest of the way.
- Prepare the glaze while the cake is cooling. Add the chopped chocolate, corn syrup to a medium glass bowl. Combine half & half with the sugar in a saucepan and cook over medium heat until it is hot and the sugar has dissolved. Pour the hot mixture over the chocolate and whisk until completely smooth.
- Drizzle over the cake allowing the excess to drip down the sides.