Me: Can I interest you in a partial cup of coffee?
Also are you willing to make it? Andy: Um, sure? Be right up because now I am curious
When I a recipe calls for a hot cup of coffee (or half cup) I often disregard that... hot water... or hot cocoa! This time, I listened to the recipe. This cake was made for our girls club's pinewood derby car race. We asked all the parents to bring a snack, app, or dessert. If those are the options you know I'm bringing dessert, and a chocolate one at that! I was so busy running around at the event, when I finally went to grab a piece the plate was empty! That's a good sign. I found two teenage boys deep into a piece each. "Is it good?" They shrugged, then their dad told me it was their second piece each! So yes, it was good. I guess I'll just have to make it again and test it myself. Oh Andy!! I need more coffee!!
Death By Chocolate Bundt Cake
1 ¾ cups granulated sugar
1 ¾ cups all-purpose flour
¾ cup Dutch-processed cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
½ cup unsalted butter, melted, then cooled slightly
2 large eggs, room temperature
¾ cup sour cream, room temperature
½ cup buttermilk, room temperature
½ cup hot brewed coffee, or hot water
Filling
12 ounces cream cheese, room temperature
¼ cup granulated sugar
¼ cup Dutch-processed cocoa powder
1 teaspoon vanilla
Chocolate Ganache
1 cup semi-sweet chocolate chips
½ cup unsalted butter
Instructions
Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
In a medium bowl, beat the cream cheese with a handheld mixer on medium speed until the cream cheese is light and fluffy.
Add the sugar, cocoa powder, and vanilla. Start mixing on low speed, increasing to medium speed until light and fluffy.
Scrape half of the cake batter into the prepared bundt pan, spread the cream cheese filling in the center, and top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the ganache.
Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
Drizzle the ganache over the cooled cake. (You may not need all of the ganache.) Enjoy!
Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk.
Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
In a medium bowl, beat the cream cheese with a handheld mixer on medium speed until the cream cheese is light and fluffy.
Add the sugar, cocoa powder, and vanilla. Start mixing on low speed, increasing to medium speed until light and fluffy.
Scrape half of the cake batter into the prepared bundt pan, spread the cream cheese filling in the center, and top with the remaining cake batter. Use a spatula or wooden spoon to smooth the top, if necessary.
Bake for 50-55 minutes, or until a toothpick inserted in the center of the cake comes out clean. Cool in the cake pan for 15 minutes. Then invert the cake onto a serving plate and let it cool completely (about an hour) before adding the ganache.
Fill a pot about halfway full of water. Bring it to a simmer over low heat. Find a heat-safe bowl (glass or stainless steel) that can be set into the pot. Make sure the bottom of the bowl is not touching the water. The steam is what will melt the chocolate.
Add the chocolate and butter to the heat-safe bowl. With the heat on low, use a rubber spatula to stir the chocolate until it is melted and smooth.
Drizzle the ganache over the cooled cake. (You may not need all of the ganache.) Enjoy!
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