I think it's time for some chocolate around these parts you? Travel between Wisconsin and quarrels my baby crazy active (how is he a toddler !?), I feel like this page was need something rich, decadent, gooey and scrumptious- so here you go! This cake is all these things. So rich, with a dense outer layer brownie-like and sticky molten center. Topped with a chocolate glaze bonus all this recipe is out of this world.
Every time I make a Bundt cake I have a moment of complete amazement how I do not do more. They are my favorite type of cake absolute. They always look beautiful and are seldom still difficult. When I made this beautiful garment, I jumped into the furnace went out to our back patio (a treasure NYC) and played with Hugo while he cooked. I jumped back and out of cool, sprayed on the cherry when ready and here. The finished product is a show-stopper without all the work of a more complex cake (which I'm making love to the occasion.)
This cake is really a chocolate- lover's dream. If you let it cool for a few hours, the filling is firm and be more dense and fudge. If you are as impatient as I am and chose to cut earlier, filling inside is always sticky and oozing like these for every individual molten cakes. I do not know how it happens because there is only one batter for the cake and no filler. I guess in order to get a filling like this I have to fill the cake with hot fudge or something, but no! Right out of the oven, you can see two distinct layers, one cracked looking like the top of a gooey brownie, then a similar part in a pancake. I love these crazy cooking mysteries. I tried to understand the magic of it for a while, but in the end made sometimes has too many questions is a bad thing, and decided to let all this be a delicious mystery!
- 1 c. Dutch processed cocoa powder
- 1 c. unsalted butter, melted
- ½ hot cup coffee
- 2 oz dark chocolate, chopped *
- flour 2 cups all-purpose
- ¾ cup cocoa powder-Dutch Treaty
- sugar 2 cups confectioners
- 1 c. salt
- 5 large eggs, at room temperature
- 1 c. vanilla extract
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 2½ unsalted butter sticks at room temperature
- ½ cup heavy cream
- light corn syrup 2 tablespoons
- 6 oz dark chocolate, finely chopped *
- ½ c. vanilla extract
- Preheat oven to 350F. Melt the butter and mix with cocoa powder to the pan. Use a pastry brush to coat the inside of the pan bundt set aside.
- In a small bowl pour hot coffee on dark chocolate and let stand for one minute before stirring until smooth.
- in another small bowl or cup liquid measure, whisk together the eggs and vanilla.
- Combine flour, cocoa powder, powdered sugar and salt in a third bowl.
- in the bowl of a stand mixer fitted with a spatula, cream butter, white and brown sugar until smooth and fluffy. Stream in the egg mixture and mix until just combined. Add the chocolate mixture and continue to operate the machine on medium until combined. (The dough can be lumpy.)
- With the machine running on low, slowly add the dry ingredients and mix until dough is smooth, no streaks of dry ingredients but do not over mix.
- Pour batter into pan and smooth the top with the back of a spoon.
- Bake for 45 minutes or until the edges of the cake pull away from the pan. Let the cake cool in the pan for an hour and then invert on a rack. To fully put filling the cake cool 2 hours, or you can speed up this process in the freezer
- In a small saucepan, combine chocolate, cream and corn syrup. Cook over low heat, stirring constantly until smooth and melted consistency.
- Allow glaze to cool and thicken for about 20 minutes (or speed it up in the freezer) and then sprinkle over the cooled cake. Allow the glaze to set before serving the cake.
Recipe adapted from Cooks Illustrated through Annies Eats