I don’t really like the word divine, it reminds me of Cruella De Vil. I’m pretty sure she said that word a lot. But, if there’s a time to use it, this is it. This cake is divine. I love bundt cake for its relative ease of assembly (no layering, no frosting obligation, etc), and this recipe did not disappoint (I love Joy the Baker!). It produced a wonderful chocolate flavor, was better on the second day, and allowed me to get a little heavy handed with the frosting. I did three simple glazes: chocolate, buttermilk, and dark chocolate. No reason for this, unless you’re a crazy chocolate monster like I am. My only complaint about this recipe is that I had to make it twice. The first one broke apart just a bit when coming out of the pan, so MAKE SURE YOU butter AND FLOUR the pan. I didn’t really realize how critical this step was, but it is. Brush the whole pan with melted butter, then dust it with flour. It’s annoying, but do it. It is more annoying to make the cake twice.
Until you realize that while ugly, the first cake it still totally edible in the privacy of your own home. And now you have two chocolate bundt cakes. Cake recipe here.
6 oz melted bittersweet chocolate
1 stick melted butter
3 cups powdered sugar
1/3 cup sour cream
¼ cup coffee
1 cup powdered sugar
1-2 tablespoons buttermilk
Dark Chocolate Glaze
6 oz melted super dark chocolate (I used 85%)
1 tablespoon corn syrup
2 tablespoons melted butter
~2-3 tablespoons coffee (enough to make into a thin glaze)
Mix desired glaze ingredients together, then pour over the cooled cake one at a time – letting each dry a little before adding the next one.