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Chocolate Bundt Cake

I baked this Chocolate Bundt Cake on my Birthday 2 weeks ago.Since I bought The Magnolia Bakery Cookbook and would love to try out one of their famous chocolate recipe.I like chocolate cake but never bake any chocolate cake before until now because dealing with melt chocolate is not something that I look forward. I adapted Chocolate Amaretto Bundt Cake from the cookbook but omit Amaretto since I don't have any of the liquor at home.At first I thought I'm going to replace Amaretto with Triple Sec or Rum or Vodka which I have in my pantry but after deep thinking I think I better not. The result is this cake is unbelievably moist and chocolaty cake!








Ingredients:
2 cups all purpose flour
1 tsp baking soda
1 cup unsalted butter,softened,2 sticks
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs,at room temperature
6 oz semisweet chocolate
1 cup milk,(I used 1 % milk)
1 tsp vanilla extract


Makes one 10 inch cake



To Melt Chocolate:
Place in a double boiler over simmering water on low heat for approximately 5-10 minutes.Stir occasionally until completely smooth and no pieces of chocolate remain.Remove from heat and let cool for 5-10 minutes.

Method:
1:Preheat oven to 350 F.Grease and lightly flour a 10 inch Bundt pan.In a medium size bowl,sift together the flour and the baking soda,set aside.
2:In a large bowl,on the medium speed of an electric mixer,cream the butter and the sugars until fluffy ,about 3 minutes.Add the eggs one at a time,mixing well after each addition.
3:Add the chocolate,mixing until well incorporated.Add the dry ingredients in thirds alternating with the milk and the extract,beating after each addition until smooth.
4:Add the liqueur and mix well.Pour the batter into prepared pan and bake 45-50 minutes or until a cake tester inserted into center of cake comes our clean.
5:Let cake cool in pan for 20 minutes.Remove from pan and cool completely on wire rack.
6:If you have excess melted chocolate available,when cake cool completely,pour warm melted chocolate on the cake slowly and thoroughly as the topping.








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5 comments:

Ling said...
November 25, 2009 at 4:55 AM

This looks delicious. Can image how good it will taste.

Nate-n-Annie said...
November 26, 2009 at 12:24 AM

I think you really did a good job on this cake. Nicely done!

I would have added the rum but if you insist on using amaretto and no other substitute, then I guess you'll just have to go get some ;-)

The Little Teochew said...
November 27, 2009 at 9:42 AM

Beautiful cake! So soft and moist. Happy belated birthday!

Ju

daphne said...
November 27, 2009 at 10:34 AM

What a lovely cake-perfect for birthdays too. I can't believe u have to bake your own cake for your own bday!!! Hope someone else did pamper u!

Little Corner of Mine said...
November 28, 2009 at 10:23 AM

Happy belated birthday to you! This cake looks rich and gorgeous!

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.