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.