|Chocolate Bundt Cake||
Recipe Type: Dessert
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
This cake gets sweetness and moisture from maple syrup and the darkest of brown sugars and its distinctive chocolate flavor from Tisano’s cocoa powder. I can’t imagine anything better than eating a slice of this Chocolate Bundt cake with a cup of warm tea.
- Chocolate Bundt Cake:
- 2 cups / 475 ml chocolate porter or stout beer
- 8 tablespoons unsalted butter, plus more for the pan
- 3/4 cup / 75g Tisano’s cocoa powder
- 1 cup / 5 oz / 140 g whole wheat flour
- 1 cup / 4.5 oz / 125 g all-purpose flour
- 1 cup / 4.25 oz / 120 g muscovado or dark brown sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine grain sea salt
- 3 large eggs
- 1 1/2 cups / 355 ml plain whole yogurt
- 3/4 cup / 180 ml pure maple syrup
- Chocolate Buttermilk Icing:
- 3/4 cup / 2.75 oz / 75 g powdered sugar
- 1/4 cup / 25g Tisano’s cocoa powder
- 2 tablespoons buttermilk
- flaky sea salt, to serve
- Makes one chocolate bundt cake.
- Preheat oven to 350F / 180C, with a rack in the center.
- Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent). As I mention up above, you can bake this in other cake pans, just be mindful to avoid filling the pan(s) more than 2/3 – 3/4 full. Adjust the baking time as well – baking until the cake begins to pull away from the sides of the pan, and the center tests clean when you insert a knife.
- In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.
- In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.
- Transfer the batter to the prepared pan and bake for 35 – 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don’t want to over bake this cake – err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.
- In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. Really go at it for at least a minute. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all.
- When the cake is completely cool, run the icing around the top with an offset spatula and let it set.
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