Last Tuesday, we celebrated Ann's birthday, one of my terrifically awesome staff members. Rather than a potluck luncheon, Ann chose to order poboys from one of our local restaurants. Her cake of choice was chocolate, and this was my contribution. I baked the cake on Monday evening, late on Monday evening, actually, with the help of Andrew. I should know by now, that any activity after 4 pm which involves both baking and a 5 year old needs sharp attention, something I am quite short of at 7:30 pm. So, the cake was baked sans water & coffee. I remembered this about 10 minutes after the cake was in the oven. One of those, "Oh hel@!" expressions escaped my lips, and then I just shrugged. If it turned out a disaster, I would simply bake another, in the morning. Luckily, the cake was fine, although it's texture was that of a brownie. Not a bad thing, mind you, and everyone said it was "really good." So, there you go, if you're feeling adventurous, leave out the liquid, or follow the cake recipe as written, which is the way I've made it for years, and I'll guarantee your chocolate happiness! Whatever you decide, don't forego the frosting, as it is the pièce de résistance.
2 cups flour
1 1/2 cups sugar
1/2 cup brown sugar
2 oz unsweetened chocolate squares
1/2 cup Dutch processed cocoa
2 sticks unsalted butter
8 oz Greek yogurt
1/2 cup water
1/4 cup brewed coffee, room temp
1 tablespoon vanilla extract
2 large eggs
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees.
Butter a Bundt pan, then dust with cocoa as you would with flour; set aside.
Melt butter and chocolate squares together in microwave in 30 second intervals, stirring after each 30 seconds, until chocolate is smooth; stir in cocoa and set aside.
In a measuring cup, measure in 1/2 cup water and then add coffee until 3/4 mark is reached; set aside.
Pour chocolate mixture into a large mixing bowl or the bowl of a stand mixer.
To the chocolate mixture, add granulated and brown sugar, cocoa, yogurt, vanilla, eggs and water/coffee mixture.
Beat together until well-mixed.
In a small bowl, whisk flour, soda and salt; add flour mixture to the chocolate mixture, mixing until thoroughly combined.
Pour batter into prepared Bundt pan.
Bake 40-45 minutes at 350 degrees.
Allow cake to cool for 20 minutes before inverting onto a plate.
Let cake cool completely before frosting the cake.
Hershey's "Perfectly Chocolate" Chocolate Frosting
1 stick unsalted butter
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/8 tsp salt (my addition)
Melt butter. Stir in cocoa and salt. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
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The dark color of that cake alone tells me how chocolatey it must be. What a great indulgence.
ReplyDeleteLouanne you are spoiling us with this beautiful dessert. as I have mentioned many times in the past, chocolate is my one and only addiction.
ReplyDeleteits amazing how sometimes things work out even if we botched. sometimes though, not all the time. You brownie/cake looks super chocolatey and delish!
ReplyDeleteI was just thinking about my poor neglected bundt pan this weekend...and how I want to dig it out and make a cake. This is just the kind of recipe I'm looking for :)!
ReplyDeleteThe first thing I did when I read the title of your post was run downstairs and get myself a piece of chocolate. I knew I would need it once I started reading your post.....I was soooo right! WoWsers that cake looks good! And I just love how the recipe has Greek yogurt and coffee in it...sinful! I'm glad it turned out ok even though you forgot the water and coffee - been there myself before! :-)
ReplyDeleteThanks for such a delicious recipe Louanne!
~avril :-)
Hey y'all and thanks for the lovely comments!
ReplyDelete@Lisa - you are so right! Quite an indulgence, especially that frosting! :)
@Katerina - oooh, I know, you're just like me, Katerina - we're chocoholics!
@Crustabakes - thank you!
@Wendy - yes, dig out the Bundt pan! I love to make Bundt cakes - layer cakes are always so iffy...
@Avril - thanks, Avril! I rarely seem to have sour cream in the fridge, but I always have Greek yogurt. It's just second nature to substitute it now.
That is one gorgeously fudgy looking cake! Love the frosting too, yum!
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ReplyDeleteI think I'm going to love your blog. Chocolate is my favorite pastime. Thanks for beingmy friend on cookeatshare.com
ReplyDeleteFor this cake not to have any water
ReplyDeleteor coffee is sure looks good! thanks for being brave enough to admit the flop. I think that's the reality of trying to be a mom ,blogger etc...
Wow, what a great looking cake,just divine,that frosting looks soooo tempting!Yvette
ReplyDeleteYour thumbnail on Alicia's blog jumped out at me! Your chocolate bundt cake looks soooo good! I love bundt cake:) Yours appears so moist, dense and delicious!
ReplyDeleteYum, that looks amazing! Bookmarked :) It would be awesome with french vanilla I'd think.
ReplyDeleteHave you got a blog hop button I can link in my sidebar?
This looks so yummy! I'd leave out the coffee too =o) And the frosting? TO DIE FOR!!!!
ReplyDeleteYour fudgy chocolate bundt cake looks amazing - really rich and delicious! Thanks for sharing your recipe.
ReplyDeleteI'm glad it turned out ok! Well, better than OK. It looks so rich and chocolaty! The stuff dreams are made of.
ReplyDeleteGreat recipe! I would love it if you would share this recipe on my weekly recipe swap. And while your there you can check out other great recipes!
ReplyDeletehttp://homeandpantry.blogspot.com/2010/11/pantry-recipe-swap.html