Baby, Let’s Bundt
Who are you calling crummy? Oh, me. Yes, yes I am.
Um, hello. Nothing I love more than chocolate cake.
No, really, really love. Since I’ve known how to say it, chocolate has been my friend. And I love it most as cake. Soft, crummy, iced perfection. Not too sweet, but with a depth of character that I aspire to… beautiful. I could go on all day talking about chocolate cake.
When I was quite small, turning 5 in fact, my mother was hospitalized on my birthday. Her best friend stepped in and tried to make it better by baking my favorite cake. Chocolate. I was so, so heart broken at being abandoned by my mother on my birthday (I was five, and already irrational) that I could not bring myself to eat it. I was just too distraught. Big tears streaming down my little face, I could only sob when asked what the matter was, “I love Lemon cake best.”
That was a lie. Though, I do love a good lemon cake. I was just too upset to actually eat the cake and at five, I didn’t really know how to express that properly. It was the only time in my memory that I’ve ever, ever turned down chocolate cake. I typically eat far more than my fair share, in fact. Standing in the darkness of a 3 am kitchen, silently savoring just one more piece.
It’s not an addiction really, it’s a love affair. Don’t judge us.
Anyhow, I baked an Earl Grey Chocolate cake a few weeks back. I loved the recipe, but I didn’t grease my pan well enough and it would not come out of the bundt pan in one piece. Mounds of crumpled cake is license to sin boldly and start eating, bit by bit. Most of it was gone before dinner. It didn’t even get any icing (though I think IZ did whip up a bit of chocolate fondue the next day. He’s not jealous of my devotion.)
This time I greased the bejezzus out that pan. What’s a few more grams of fat, anyhow? And I also decided that while I like Earl Grey, it was too subtle for me. I probably didn’t steep my tea long enough, just the same I substituted espresso this go around. Chocolate and coffee are amazing together, so much so they have their own couple name: Mocha. With just two full strength shots of the Holy Spirit you get something beyond divine.
You probably want a recipe? Jump, jump. (below the fold.)
Divine Mocha Cake
1 stick of butter
2 cups of sugar
4 TB light vegetable oil*
2 Shots of Espresso + water to 1 cup**
2 cups of flour
1 t baking soda
1 t baking powder
1/4 t salt
12 TB of Cocoa Powder*
1/2 cup of Greet Yogurt
Grease the bejezzus out of your bundt pan. Preheat oven to 350.
Whip butter until it’s light and airy. Mix in sugar and eggs until creamy. Add oil. Mix flour, baking soda, baking powder, and cocoa in a separate bowl. Slowly add to butter mixture. Then add espresso** and yogurt to the mix.
Turn out into your well greased bundt cake and bake for 50 minutes or until a fork comes out clean.
For a glaze, I whisk 6 oz of semi sweet chocolate, 1/2 cup of half/half, 1 T of butter, and a shot of espresso over medium heat. Then I pour into a glass bowl, and whisk the mixture over ice water until nice and thick and cool. Pour with abandon over what’s left of your cake.
* You can substitute 4 oz of unsweet baking chocolate. Melt, let cool, and then add to butter mixture before flour.
**Pour the 2 shots of espresso into a 1 cup measuring cup and then add water to fill.