Delicious Bundt cakes
Moulded into its distinctive doughnut shape, Bundt cakes are inspired by a traditional European cake known as Gugelhupf and are not generally associated with any single recipe. Try out these recipes from The Washington Post.
Fudgy Chocolate Cake
CAKE:
1 cup Dutch-process cocoa powder
1 tbs instant espresso powder
1 cup boiling water
1 cup whole or reduced-fat milk 2½ cups all-purpose flour
1 tbs baking powder
½ tsp fine salt
1 cup packed light or dark brown sugar ½ cup granulated sugar
½ cup neutral oil, such as canola
8 tbs unsalted butter, softened but cool 2 tsp vanilla extract
2 large eggs, at room temperature
OPTIONAL GLAZE:
3 tbs Dutch-process cocoa powder
2 tbs honey pinch fine salt
2 tbs unsalted butter
2 tbs whole or reduced-fat milk, plus more as needed
¼ tsp vanilla extract
CAKE:
Position a rack in the middle of the oven and preheat to 176ºC. Coat a large (10- to 15-cup/ 2.3- to 3.5-litre) Bundt pan with baking spray, or grease with a thin layer of vegetable oil. Pay extra attention to the centre tube, where sticking is likely.
In a medium bowl, whisk together the cocoa and espresso powders. Pour in the boiling water, whisking again. The mixture will thicken and turn glossy. Let it cool slightly, then whisk in the milk until incorporated.
In a separate bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand-held mixer, beat the brown and granulated sugars, oil and butter on medium speed.
Beat in the vanilla extract, then the eggs, one at a time.
On low speed, gradually add half the cocoa powder mixture. The batter may look separated or curdled. After the liquid has been mixed in, stop the mixer, add half the flour mixture and mix again.
Repeat with the remaining cocoa mixture and flour mixture.
Beat for about 30 seconds. The batter will be thick and glossy.
Scrape the batter into the Bundt pan and smooth the top with the back of a spoon or spatula.
Gently tap the pan a few times on the counter to pop any air pockets in the batter. Bake for 45 to 50 minutes, or until a cake tester (or wooden skewer) inserted into the centre comes out clean.
Transfer the pan to a wire rack and let it rest for 10 minutes. Use a spatula or knife to loosen the sides of the cake from the pan and then invert on to the rack.
Let the cake cool completely.
OPTIONAL GLAZE:
In a small bowl, combine the cocoa powder, honey and salt. No need to stir, as it will come together smoothly once you add the remaining ingredients.
In a measuring cup, combine the butter and milk. Microwave on high until the butter has melted, 30 seconds to 1 minute.
The milk may foam, so keep an eye on it, pausing the microwave and stirring as needed.
Pour the butter mixture into the cocoa powder mixture and whisk until glossy. Whisk in the vanilla. It’s possible that after whisking, the glaze will cool and thicken. If so, put it back into the microwave for 10 to 20 seconds on high, or until it’s glossy and thin enough to drizzle over the cake.
If it still seems on the thick side, thin with additional milk, as needed.
Drizzle the glaze around the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before cutting and serving.
VARIATIONS:
This recipe can also be made as a loaf cake.
For two loaves, use the ingredient amounts as written, but halve them to make one loaf.
Grease the loaf pan(s) with a thin layer of oil, then line with a piece of parchment paper.
If you do two loaves, each pan will need about 720g of batter, baking for about 50 minutes.
Cool in the pan for 10 minutes before lifting the cake out of the pan using the parchment paper. Glaze, if desired, as above.
To make this vegan, substitute non-dairy milk and vegan butter (one-for-one swops) in the cake and glaze.
Leave out the eggs, and beat 1½ teaspoons cider vinegar into the cake batter with the vanilla.
For the glaze, agave syrup can be used instead of the honey. | Inspired by a 1997 recipe from cookbook author Marcy Goldman.
◆ 14-16 servings
◆ Active time: 45 minutes
◆ Total time: 1 hour 35 minutes
◆ The baked and glazed cake can be stored, covered, at room temperature for up to 4 days. Freeze leftovers in an airtight container for up to 1 month.