Chocolate Espresso Bundt Cake

Chocolate Espresso Bundt Cake

Chocolate + Espresso + Amazing Crown Bundt Pan = Simply Delicious!

You know that "Japanese Clutter" book (The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing by Marie Kondo)? Well, she tells you to hold up every single item you own and ask, "Does this bring me joy?" If not, you toss it without regret because you only want to surround yourself with things that make you happy.

Therefore, I just want to tell you... I want to surround myself with this new Nordic Ware Bundt pan (and its cousins, all my other Bundt pans). This Crown Bundt is the diva of my Bundt world - totally cool and layered in gold.

(As an aside, I found the book interesting although sometimes crazy, but she has revolutionized my drawers so I now "stand up my folded clothes" and it saves so much space. Really.)

I'm excited to show you the new 70th Anniversary Nordic Ware Crown Bundt pan. Isn't it pretty? It's amazing that family-owned Nordic Ware has been making bakeware for 70 years! Most of their pans are made in America too.

As I've said for years on this blog, the best Bundt pans are made by Nordic Ware. And as you've seen over the years, I only have Nordic Ware in my kitchen!

Inside the Nordic Ware Crown Bundt. I really appreciate Nordic Ware's crisp lines in all their pans. The humps in the traditional bundts are well-defined and the designs really hold in the finished cake.

This design was made specifically for the 70th Anniversary Celebration and honor Nordic Ware’s Scandinavian roots. It's a great 10 cup Bundt pan to add to your collection. And look at it!!! It's gold! For the first time ever, it has a limited edition sparkling gold-metallic finish. They have two other Bundts in the collection that have gold finishes too.

Hey, it's an Olympic year, so you deserve a Gold Bundt in your collection.

Here's a side view of the cake. This was a big hit at work. It's a perfect Bundt for a meeting or brunch - goes nicely with coffee or tea.


For this recipe, I was inspired by my favorite Chocolate Cinnamon Bundt, but switched up the flavors. I added some instant espresso powder to highlight the chocolate flavor, and used butter and coconut oil. It's super easy to make - you just need to melt some ingredients and mix. No KitchenAid mixer is needed.


If this new Crown Bundt pan doesn't spark joy in your life, then you are doing it wrong :)
Get the pan from Nordic Ware!

Disclosures: The nice folks at Nordic Ware gifted me the Crown Bundt product. Opinions are my own. Also, I'm in the Amazon Affiliate program and make a few cents if you click on some product links. 

Recipe: Chocolate Espresso Bundt Cake

1 stick (1/2 cup) unsalted butter
1/2 cup coconut oil (it was solid when I measured it)

1 teaspoon instant espresso powder

5 T cocoa powder (I use 30 grams of Hershey's cocoa)

1 cup water (it goes faster if you use hot water)

2 cups (280 grams) all-purpose flour

1 3/4 cups (350 grams) granulated sugar
1 teaspoon kosher salt

1 1/2 teaspoons baking soda

2 large eggs, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup sour cream

Instructions:

Prepare 10-cup or 12-cup Bundt pan (I prefer to use a baking spray (with flour) but you can also butter and flour the pan). Preheat oven to 350 degrees.

1. In a large bowl, whisk together: flour, sugar, baking soda, and salt.

2. Place water, coconut oil, butter, instant espresso powder and cocoa in a small pot and heat until melted, whisking to combine together. Remove from heat.

3. Add the chocolate mixture to the flour mixture, and whisk by hand until combined.

4. In a small bowl, lightly beat together the eggs and vanilla. Add to the batter and combine.
5. Add the sour cream and combine with the whisk.

6. Pour batter into prepared Bundt pan. It will be a runny batter.

7. Bake at 350 degrees for 40-50 minutes (depending on your oven and pan), until a wooden skewer comes out clean.

8. Remove from oven and let sit on a wire rack for 15 minutes. Invert onto wire rack and let cool completely.

9. Eat plain or dust with powdered sugar and enjoy.

Vanilla Bean Bundt Cake in the Party Bundt

Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries

I should just call this post, "THE PARTY BUNDT IS AN INSTANT PARTY." NordicWare brought back the Party Bundt. I didn't even know about this awesome bundt pan until my friend East Coast Mary aka ECM (yes, I'm West Coast Mary) sent me a link. When I said, "OMG. This is the greatest!!!" Then, being the sweetheart she is, she promptly wrote back, "Don't get it!"

Luckily, my birthday is in December and so is Christmas! Thanks so much ECM for my December Birthmas gift of the Party Bundt. I will use it all the time and think of you!

Look at those humps! It makes it so easy to cut perfect sized slices!

NordicWare Party Bundt (Amazon) or Nordic Ware or King Arthur Flour 

I received the pan and knew I had to use it for an upcoming dinner party. When I asked my friends for their favorite desserts, they both said Vanilla. Thus, the Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries by Matt Lewis, Renato Poliafito that appeared in Bon Appetit! I made this Bundt during I Like Big Bundts celebration, and it was time to make it again.

OMG. Look all those humps. Those lovely bundt cake humps! Whenever I bring a Bundt to work, I precut it into many slices (moderation and all that). But you have to cut in-between the humps of a regular bundt pan...but with this Party Bundt, everyone gets a hump (be careful not to say "Gets To..." instead of "Gets A...").

 

This recipe is called Vanilla Bean Bundt...but I didn't have any Vanilla Beans. Besides, they are so expensive. So I used the next best thing: Vanilla PASTE. It has all the micro vanilla bean seeds and it is much more economical. Look for Nielsen-Massey Vanillas 4-oz. Madagascar Bourbon Vanilla Bean Paste at your local cooking store or Amazon.

This cake has a nice crumb. It's hardy enough to take strawberries...and a side of ice cream if you wish. It keeps for a few days too...if it lasts that long.

I Like Big Bundts with Lots of Humps! :)

Recipe:
Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries
Adapted from Bon Appetit magazine

1 1/2 cups (210 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 sticks butter, room temperature
3/4 cup (150 grams) sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1 teaspoon Nielsen-Massey Vanilla Bean Paste (original recipe calls for 1 teaspoon bourbon and 1 vanilla bean, split lengthwise with the seeds removed)
1/2 cup buttermilk

Vanilla Glaze
2/3 cup powdered sugar
4 teaspoons (or more) whole milk
1 teaspoon vanilla extract (I used Nielsen-Massey Vanilla Bean Paste)

Strawberries Topping
1 1/2 pounds strawberries, hulled, sliced
3 tablespoons sugar

Cake
1. Preheat oven to 325°F. Prepare the bundt pan (I use    spray)
2. In a medium bowl, whisk flour, baking powder, and salt together.
3. Using a stand mixer with paddle attachment, cream butter and sugar until light and fluffy (5 minutes or so).
4. Add eggs and egg yolks one at a time, beating until combined after each edition.
5. Add vanilla paste.
6. Add the flour mixture in two additions, alternating with the buttermilk until just blended.
7. Pour batter into pan and smooth out the top.
8. Bake until a skewer comes out clean. Check at 45 minutes (recipe calls for 55 minutes, but mine only took 45 minutes).
9. Cool on wire rack for 15 minutes and then invert on the rack and cool completely before applying glaze.

Glaze

1. Whisk together the powdered sugar, milk, and vanilla in a bowl. If it's too thick, add a little more milk.
2. Drizzle over cooled cake. Let stand for 15 minutes before eating.

Strawberries

Toss strawberries and sugar in medium bowl. Let stand at room temperature until juices form, tossing occasionally, 20-30 minutes. Serve with the cake and enjoy!

   

Pumpkin Chocolate Chip Bundt - Get ready for National Bundt Day!

Hello!

Just a quick post to tell you to grab your favorite Bundt pan! It's National Bundt Day on November 15th. You know me, I Like Big Bundts and I Cannot Lie!

Here's the Pumpkin Chocolate Chip Bundt Cake that I adapted from Love & Olive Oil's blog. If you want more ideas of what to bake, check out my I Like Big Bundts page for inspiration.





I was out of milk so I used evaporated milk. Also, I used Pumpkin Pie Spice rather than cinnamon, nutmeg and cloves spices.
 

Recipe: Pumpkin Chocolate Chip Bundt Cake
Adapted from Love and Olive Oil (Original Recipe)

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice (Trader Joe's)
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 (15 oz) can pumpkin puree (not pie filling)
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup evaporated milk (original recipe called for 1/2 cup whole milk but I didn't have any in the house at the time)
1 cup mini semisweet chocolate chips

Ganache Topping:
6 ounces (3/4 cup) heavy cream
6 ounces chocolate chips

Directions for Bundt Cake:
1. Preheat oven to 350 F. Prepare a 12-cup Bundt pan with baking spray or butter and flour.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
3. In a stand mixer, cream sugar and butter until light and fluffy, about 2-4 minutes.
4. Add eggs, one at a time. Beat well.
5. Add pumpkin and vanilla. Beat well. It may look curdled, don't worry.
6. With the mixer on low, add flour mixture in three additions, alternating with two additions of milk.
7. Fold in chocolate chips.
8. Spoon batter into Bundt pan and smooth out. Baked 45-55 minutes until toothpick comes out clean.
9. Cool on wire rack for 30 minutes and then invert to cool completely.
10. When completely cooled, glaze with ganache.

Directions for Ganache:
1. Heat heavy cream until it barely simmers.
2. Pour over chocolate chips. Let sit for 1-2 minutes.
3. With a whisk, slowly mix together until everything is melted and smooth.
4. Let sit until pourable or spreadable consistency (depending on how you like your glaze) and spread on the cooled Bundt.


Some of my favorite Bundt pans:

Happy National Bundt Day 2014

Happy National Bundt Day 2014!

Wishing you and yours a lovely National Bundt Day. I hope you make and share a Bundt today with your friends, family and co-workers. That's what the day is all about - baking and sharing!

I made my favorite Chocolate Cinnamon Bundt this morning and will deliver it tonight to friends! (I hope I can hold out that long...my friends won't mind if there was a small piece missing :)

If you need recipe ideas, you can find some under the I Like Big Bundts page. Take care and Happy Bundt Day!

Chocolate Cinnamon Bundt - I Like Big Bundts 2013 - Day 15

Chocolate Cinnamon Bundt 

I Like Big Bundts 2013 - Day 15

Happy National Bundt Day! November 15th is one of my favorite days of the year! :) I don't know who made up this silly food holiday, but I'm glad they did.

I hope you make a Bundt to celebrate the inverted, curvy cake! If you do celebrate today, let me know by filling out this ONLINE FORM and submitting a photo - I'm going to do a round-up of yummy cakes. (You don't need a blog to join in). If you want, I'll send you some food gift tags that you can put on a slice of Bundt cake that you give to friends and family. (Don't have a photo of these yet, because I haven't made them yet ;) If you live in the US, you'll be entered in a raffle for a cool Jubilee Bundt pan too! Notes: Bundts need to be made within the last 30 days, and deadline to enter is Nov 23, 2013. This is not sponsored - I'm paying for this.

This is the Julibee Pan you could win if you bake for National Bundt Day! 

I make this cake All. The. Time.
Really.
If you invite me to a meeting next week, I'm likely to show up with this Bundt.
You just got home with a new baby? This Bundt might show up on your doorstep.

And you should make it too! Each year I have profiled this Bundt because it's my go-to Bundt and so versatile - I've made cupcakes with the recipe too.

You don't need a mixer and it all comes together in a flash. If you want to celebrate National Bundt Day today and can't decide from the 100 plus recipes I've made in the past... then pick this Bundt. You probably have many of the ingredients in your house. And if you don't have buttermilk, just make it with some milk and vinegar.

This cake is moist and delicious. It keeps for a few days too...if you don't eat it first!

See this earlier post for step-by-step instructions with photos!

Thank you sooooo much for following along on my crazy adventure (I'm not the crazy cat lady, I'm just the crazy Bundt lady). Although it was the "light" edition with only 15 days of bundts this year, I'm going to take a breather and rest for a bit... Happy Bundt Day to you and yours! - mary the food librarian

Chocolate Cinnamon Bundt
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results). I used 30 grams of Hershey's Cocoa.

2 cups (280 grams) all-purpose flour
2 cups (400 grams) sugar
1/2 t salt
1 1/2 t cinnamon

1/2 c buttermilk
1 t baking soda

2 eggs
1 t vanilla

Instructions:
Prepare 10-cup or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy but you can also butter and flour the pan). Preheat oven to 375 degree.

1. In a large bowl, whisk together: flour, sugar, salt, cinnamon
2. Bring to a boil in a pot: Water, oil, butter and cocoa. Once it reaches a boil, remove from heat.
3. Add the chocolate mixture to the flour and whisk by hand until combined.
4. Add the buttermilk and baking soda and mix.
5. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
6. Pour batter into prepared Bundt pan.
7. Bake at 375 degrees for 30-35 minutes (depending on your oven and pan), until a wooden skewer comes out clean.
8. Remove from oven and let sit on a wire rack for 15 minutes. Invert onto wire rack and let cool completely.
9. Dust with powdered sugar and enjoy.

I Like Big Bundts 2013
Day 15: Chocolate Cinnamon Bundt (this post)
Day 14: Lemon Blueberry Ricotta Bundt
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Lemon Blueberry Ricotta Bundt - I Like Big Bundts 2013 - Day 14

Lemon Blueberry Ricotta Bundt

I Like Big Bundts 2013 - Day 14

Dude, tomorrow.
Tomorrow is National Bundt Day!
Whoo hoo!

I hope you are celebrating with me by making a Bundt for your friends, family, co-workers, or even your frienemies. Bundts are great - easy to make, little or no frosting, shapely cakes that always deliver love and deliciousness.

If you make a Bundt, let me know and I'll post a photo/link on a round-up! You have til November 23rd to submit. If you want, I'll send you some homemade food gift tags (so you can gift your next bundt to friends). If you are in the U.S., I'll enter you in a raffle to win the pretty new Jubilee Bundt pan. Submission info here.


Today's bundt is super yummmmmy. If you follow my instagram, you know that I often bring food to meetings at the library. One my monthly meeting colleagues sent me a link to this recipe that she makes all the time. Ricotta, Lemon and Blueberries - sign me up!


Ricotta makes the cake rich and moist. Definitely make this - it's perfect for a meeting with a cup of coffee or tea. I like baking with ricotta - try this delicious Orange Ricotta Bundt!



I baked this cake in a 10-cup Heritage Bundt pan. This is one of my favorites. Di of Di's Kitchen Notebook instagrammed this photo for me. Yes, it's MINI Heritage Bundts. So cute! It's on my list to Santa.


Lemon, Blueberries, Ricotta... do it.

Finally, thanks to the American Libraries for mentioning my crazy little project in this week's eNewsletter, ALDirect (November 6, 2013). See it here (scroll to the bottom or search for "bundts"). Thanks for the shout-out!

Whew! I'm almost done with this year's light version of I Like Big Bundts...

I Like Big Bundts 2013
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Lemon Blueberry Ricotta Bundt Cake
Adapted from Lemon Blueberry Ricotta Bread on Tasty Kitchen

1 stick unsalted butter, room temp
1 1/4 cup (250 grams) sugar
2 eggs
1/2 cup ricotta cheese (I used whole milk ricotta cheese)
1 teaspoon vanilla extract
2 Tablespoons lemon zest (from about 3 lemons)
1/2 cup buttermilk
1 3/4 cup (245 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup blueberries (I used Trader Joe's organic frozen blueberries)
Powdered sugar

My directions are different than Tasty Kitchen's directions (they didn't use a mixer and started by mixing the eggs and sugar together).

1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt. Set aside.
3. In an electric mixer with paddle attachment, cream the butter and sugar together until light and fluffy (3-4 minutes). Add the eggs, 1 at a time, beating on medium speed for 1 minute after each addition.
4. Add the ricotta, vanilla, and zest and blend to combine.
5. On low speeed, add half the flour mixture followed by the buttermilk, and then the rest of the flour mixture. Mix until just combined - don't overmix.
6. With a spatula, fold the blueberries into the batter.
7. Pour into prepared Bundt pan and smooth out the top.
8. Bake for 45-50 minutes (depending on your oven and pan used)until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!

 

OMG. I totally want this Mini Heritage Pan.

Matcha Green Tea Crème Fraîche Bundt Cake - I Like Big Bundts 2013 - Day 12

Matcha Green Tea Crème Fraîche Bundt Cake

I Like Big Bundts 2013 - Day 12

Happy 11/12/13! In just a few short days, it'll be National Bundt Day! And I'm crazy enough to celebrate this November 15th food holiday. I seriously love the Bundt cake - it's the perfect baked good because you can eat it for breakfast, lunch and dinner...and at midnight.

If you make a Bundt, I'm doing a round up. Send me a photo and/or link to your blog and I'll be posting a listing like this one. To encourage everyone to bake and gift treats to friends, family, and co-workers, I'll send you some homemade food gift tags too! Um, I can't give you a picture of one because I haven't made them yet...remember, this year's I Like Big Bundts is way disorganized. One of them will say "I Like Big Bundts...and I Like You" - a perfect gift tag when presenting a Bundt!

And finally, if you bake a bundt, you'll be entered in a raffle for the cool new Jubilee Bundt! (Note: Sorry, no buttons this year...last time, the mailing/postage was a fiasco so I'm moving to flat items that are easy to mail. I'll mail the gift tags anywhere, but the Bundt pan giveaway is only for U.S. addresses.)

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.

What's up today? A yummy Matcha Green Tea Bundt made with my favorite new ingredient crème fraîche!

Do you like Matcha or Green Tea flavor? I love it. Matcha is an intense green tea powder that is mostly used in Japanese Tea Ceremony. I can't drink the tea (too strong and bitter for me), but I love anything made with green tea flavor (ice cream, candies, cakes...)

I buy my Matcha powder at the Japanese store. Maeda-en now makes a "Culinary Quality" matcha powder (about $7) that is less expensive than the "Universal Quality" (about $11) and "Ceremonial Quality" (I didn't even look at the price).

I made this in my Fiesta Bundt Pan by Nordic Ware (I don't see it for sale on Amazon or Nordic Ware anymore) I think the outside looks like little trees, and the green tea's color makes it look very "tree-y" (yes, all this Bundt making is getting to me...)

To my friend in Los Angeles: Please come out to this very special and important bake sale:

Eat My Blog 5.0 - Benefit for the Philippine Red Cross & Victims of Typhoon Haiyan

When: November 23, 2013 from 10 AM to 1 PM
Where: Cool Haus Pasadena
(59 E. Colorado Blvd., Pasadena, CA 91105)
Facebook event info here or website here. If you are in Los Angeles, please come with an empty stomach and a generous heart. The devastation in the Philippines is heartbreaking and we all need to do our best to help. I'll be bringing a sweet treat along with lots of other bloggers. If you can't come, please be sure to donate generously to help those affected.

Are you ready for National Bundt Day? Hope so! See you tomorrow for another Bundt! - mary the food librarian

I Like Big Bundts 2013
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Recipe: Matcha Green Tea Crème Fraîche Bundt Cake
Inspired by and Adapted from Manila's Amazing Green Tea Cake (she uses sour cream and a bit less oil)

2 cups (280 grams) all-purpose flour
2 Tablespoon matcha green tea powder (I used Maeda-en Culinary Quality Matcha powder)
2 teaspoons baking powder
1/2 teaspoon salt
7.5 ounce container crème fraîche
1 1/2 cups (300 grams) sugar
3 eggs, room temperature
1/2 cup olive oil (I used Trader Joe's Extra Virgin Olive Oil)
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Sift together the flour, matcha powder, baking powder, and salt onto a piece of parchment or a small bowl. Set aside.
3. In a large bowl, whisk together the crème fraîche and sugar until blended. Add the eggs and whisk to combine. Add the olive oil and vanilla, and whisk to combine.
4. With a spatula, fold half the flour mixture into the liquid mixture until mostly blended. Add the remaining flour and fold just until combined. Don't overmix.
5. Pour into prepared Bundt pan.
6. Bake for 40-45 minutes until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!

Triple Chocolate Bundt - I Like Big Bundts 2013 - Day 11

Triple Chocolate Bundt

I Like Big Bundts 2013 - Day 11

Chocolate once.
Chocolate twice.
Chocolate three times!

Welcome to Day 11 of I Like Big Bundts 2013! National Bundt Day is Friday, November 15th and I hope you'll bake a Bundt to celebrate. I'm going to do a round-up so take photos and share with me (info coming soon...my weekend has been busy - sorry for the delay). If you make a Bundt, I'm having a little giveaway for bakers too (but it's not a button because that was a mailing/postage fiasco).

Today's Bundt has so much chocolate. It has 10 ounces of chopped chocolate in the cake, Dutch processed cocoa, and a chocolate ganache with 4 more ounces of chocolate. It's a massive chocolate cake.

I used much of the Pound Plus 72% Dark Chocolate bar from Trader Joe's for the recipe. I also used Starbucks Via for the coffee syrup. I don't drink coffee and find the Via packets are convenient when baking.

There were a couple things with this recipe that affected the outcome. If I didn't have to make more Bundts, I would try it again (perhaps after National Bundt Day!)

(1) The recipe says it fits in a 6-cup Bundt, but my 6-cup bundt pan runneth over. So, I think this would be better in a 10-cup Bundt pan. Or, you can use the 6-cup Bundt and make a couple cupcakes too. Because my cake was too full, I baked it a bit longer and I found it a bit dry.
(2) I didn't use all the coffee syrup. It makes 1/2 cup of syrup. I was afraid the cake would get soggy if I used it all. But then it was a bit dry - Was that because I baked it longer (because is went over the top) or because I didn't use all the syrup? Hum. Thus, I would try it in a 10-cup bundt next time (or not fill the 6-cup Bundt as full). If you make it, let me know how it turns out for you.

A coffee/sugar syrup is brushed over the warm cake. Coffee and chocolate go perfectly together!

You can see all those bits of chopped chocolate. This cake is fulllllll of chocolate!

Note: I was making a double batch of ganache for another recipe and didn't follow their recipe. I also didn't wait long enough for the ganache to thicken up before pouring. Therefore, you should get a richer covering of ganache on your bundt if you follow their recipe! :)

The rest of the cookbook looks really good and this was my first recipe. I hope to make more recipes soon!

Hope you are planning your Bundt making! See you tomorrow for another Bundt! - mary the food librarian

I Like Big Bundts 2013
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Recipe: Triple Chocolate Bundt Cake
Adapted from the Standard Baking Co. Pastries cookbook by Alison Pray & Tara Smith
Find it on Amazon or in your library.

Cake:
1/3 cup Dutch-processed cocoa powder
1/4 cup hot water
3 eggs, room temperature
1 1/2 teaspoons vanilla extract
3/4 cup plus 2 Tablespoons (122 grams) all-purpose flour
1 cup (200 grams) sugar
1 teaspoon baking powder
pinch of salt
2/3 cup (1 1/3 sticks) unsalted butter, room temp
2 cups (10 ounces) chopped bittersweet chocolate (I used Trader Joe's 72% dark chocolate Belgium bar)

Coffee Syrup:
1/2 cup strong brewed coffee (I used 1/2 a packet of Starbucks Via)
2 teaspoons sugar

Ganache:
3/4 cup (4 ounces) chopped bittersweet chocolate
1/4 cup half-and-half (I used heavy cream because I didn't have half-and-half)

Directions:
1. Coffee Syrup: Mix together hot coffee and sugar until dissolved. Set aside to cool.
2. Preheat oven to 350 degrees. The instructions say to use a 6-cup bundt pan. I used a 6-cup pan and it was too full, so you might want to reduce some of the batter in a 6-cup bundt and make a couple cupcakes too, or use a 10-cup Bundt pan. Prepare by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
3. In a medium bowl, stir together the cocoa powder and hot water into a paste. Add eggs and vanilla and mix until combined. The instructions said the mixture would be lumpy, but I mine was pretty smooth.
4. In a large bowl, whisk together flour, sugar, baking powder, and salt.
5. In a stand mixer with a paddle attachment, beat the butter on medium speed until smooth. Add the flour mixture and beat on medium speed until incorporated. Then add the cocoa mixture and mix on low until the dry ingredients are evenly moistened.
6. Beat the mixture on medium speed for an additional minute to aerate the mixture - it will lighten in color.
7. Fold in chopped chocolate to distribute evenly.
8. Pour into pan and bake 40-43 minutes, rotating pan halfway through baking process, until wooden skewer inserted in the clear or with moist crumbs. (My cake came over the top and took longer to bake)
9. Remove cake and let cool on wire rack for 10 minutes. Then invert on the wire rack.
10. Brush the coffee syrup on the warm cake. (I used about 50% of the coffee syrup). Let the cake cool completely.
11. Ganache: Place chopped chocolate in a small bowl. Heat half-and-half or cream in a small pan until it simmers. Remove from heat and pour over chocolate. Let it sit for 3-5 minutes when stir until smooth.
12. Pour warm ganache over cake.