Рецепт Double Chocolate Bundt
Let’s have some chocolate cake shall we? Let’s use two types of chocolate in the batter and then pour some more chocolaty goodness over the top and let it drip down the sides. Yes, yes, and yes again!! One of the coolest things about being a blogger is all of the awesome friends I’ve made and the support we give each other. The other cool thing is that baking for no particular reason is never frowned upon. That seems to happen more and more lately. I didn’t give it away and I felt narry a bit of guilt about eating it. I discovered this recipe a couple of years before I started blogging and pretty much shoved it to the back of the file, mentally and physically.
One other thing I have discovered since blogging is that I’m hesitant sometimes to repeat a recipe without at least changing it a bit. Am I the only one? Ok, that’s enough blogging analysis. Bottom line is that this cake is very good and I hope you try it.
- Richest Ever Chocolate Pound Cake – adapted from Allrecipes.com
- 4 eggs
- 1 cup butter, softened
- 2 cups white sugar
- 1 cup semisweet chocolate chips
- ½ cup hot water
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ TBS dark cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- Baileys Irish Coffee Creamer Glaze
Preheat oven to 350° F. Prepare a 12 cup bundt pan for nonstick. Separate the eggs and beat the whites until stiff and set aside. In a large bowl, cream the butter and sugar. If you’re using a stand mixer you can melt the chocolate chips in the hot water while the butter and sugar are creaming. Once the butter and sugar is creamed, add the egg yolks, melted chocolate, buttermilk and vanilla. It may look like a curdled hot mess but don’t worry.
In a separate large bowl, stir together the flour, dark cocoa, baking soda and salt. I prefer to sift these dry ingredients because I think it makes for a better mixing process. Beat dry ingredients into chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly. Pour/spoon batter into a 12 cup bundt pan. Bake in preheated oven one hour or until the pound cake tests done. I had some Baileys Irish Coffee Creamer Glaze leftover so I gave the cake a generous dousing just for good measure.
Baileys Irish Coffee Creamer Glaze
12 oz Guittard Chocolate Chips
½ cup heavy cream
½ cup Bailey’s Irish Creamer
Place the chocolate in a medium bowl. Place the chocolate into a medium bowl. Heat the cream and Bailey’s Irish Creamer until small bubble form around the edges and it just starts to boil. Baileys Irish Creamer until small bubble form around the edges. Remove from heat and pour over the chocolate, whisking until smooth. Spoon or pour chocolate glaze over cake.