THE BEST CHOCOLATE BUNDT CAKE

This is really, really the best chocolate bundt cake. It has a chocolate flavor that is not too rich and is covered with a thin thick layer that only contains a little coffee.

And I owe this little beauty to my mother. Who are an outstanding baker and even a great reconnaissance recipe?

Perfect for me. Because try hard, baking will not be my strongest kitchen skill.

But a good recipe can make bread out of anyone.
Seriously - try this.

INGREDIENTS
Chocolate Cake:

• 1 1/4 cup + 1 Tbsp Artificial Coffee
• 3/4 cup Dutch Process Cocoa Powder
• 2 1/4 cup Sugar
• 1 1/4 teaspoon salt
• 2 1/2 teaspoons Baking Soda
• 2 eggs
• 1 egg yolk
• 1 1/4 cup + 1 Tbsp Buttermilk
• 1 cup + 2 Tbsp Canola Oil
• 1 1/2 teaspoon Vanilla Extract
• 2 1/2 cups + 2 Tbsp Multipurpose Flour, sifted

Chocolate Coating:

• 3 ounces Chocolate Without Sweet, roughly chopped
• 6 Tbsp butter without salt
• 1 1/2 cup Sugar Powder
• 1/4 cup of sour cream
• 1/8 cup of Artificial Coffee, at room temperature

INSTRUCTIONS

1. Preheat the oven to 350 F. Spray a 10-inch bundle pan with nonstick cooking spray and sprinkle the inside with flour.
2. Making Cakes: Mix brewed coffee and cocoa powder in a small saucepan and bring to a boil, shaking frequently. Remove from heat and allow to cool to room temperature, about 30 minutes.
3. When the coffee mixture is almost cold, mix sugar, salt, baking soda, eggs and egg yolks in a standing mixer bowl that is equipped with a shaker attachment. Mix in low until evenly distributed, 1 minute.
4. Add buttermilk, oil, and vanilla extract and stir until low for 1 minute. Add flour and mix in the medium for 2 minutes. Add cold coffee mixture and stir in the media for 3 minutes. (Note: The dough will be very runny and should be poured easily.)
5. Pour into the bundle pan and bake until the blade inserted in the center comes out clean 60 minutes.
6. Allow the cake to cool completely before turning it over the cake holder. At this point, you can keep the cake at room temperature or cool it (covered with plastic wrap) for 1 day.
7. Make the Glaze: Insert chopped chocolate into a heat-resistant bowl on a pan filled with water that is barely boiling (make sure the bottom of the bowl does not touch the water directly or use a double broiler). Heat it, stirring constantly, until it melts completely.
8. In another bowl, melt the butter (I do this in the microwave in addition to 15 seconds, stirring each).
9. Beat melted butter into melted chocolate until it is completely fused. Sift half the powdered sugar. Add sour cream and whisk to combine.
10. Sift the rest of the powdered sugar and mix thoroughly (you have to use elbow oil here!). When fully mixed, the glaze must be thick and shiny.
11. Add coffee and stir again to make the layer shiny. (Several times, I had to add an additional splash of hot water to make the glaze smooth and soft.)
12. Pour the glaze over the surface of the cake, let it drip on the sides and center.
13. Let the glaze be set for at least 1 hour before serving.

This recipe is inspired by inquiringchef

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