Chocolate Easter Bundt Cake Food
CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE
Need I say more...CHOCOLATE! Decadently rich and moist. Add a scoop of vanilla ice cream and you're in Heaven.
Provided by CCinSC
Categories Dessert
Time 1h5m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 10
Steps:
- Cake: Preheat oven to 350°.
- Grease and flour bundt pan, set aside.
- In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
- In another bowl, combine water, eggs, and vanilla mixing well.
- Add egg mixture to dry mixture and mix with spoon until just blended.
- Pour into prepared pan.
- Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
- Cool 15 to 20 minutes before removing cake from pan.
- When completely cool, drizzle cake with Chocolate Glaze.
- Chocolate Glaze: Combine all ingredients in bowl.
- Mix with spoon until smooth.
CHOCOLATE EASTER BUNDT CAKE RECIPE
I can't remember ever seeing a recipe for a cake that has yeast in it - I loved this! It was a light, fluffy and full of chocolate. I can't wait to try this cake again and mix up the flavors. What a treat!
Provided by ALEKSANDRA B.
Categories Cakes
Time 5h35m
Number Of Ingredients 12
Steps:
- 1. Sift the flour and add salt, yeast, sugar, eggs, butter and warm milk. Mix in the mixer with the special attachment for yeast dough (the hook). At this point, the dough will be sticky.
- 2. Cover the dough filled bowl with a kitchen towel and leave it in a warm place for about an 1 hour or until double in size. Take out the dough on the flour sprinkled counter and work on it for a bit (maybe for 2 minutes). Sprinkle flour if necessary.
- 3. Roll out the dough into a rectangular shape that is 12 x 16 inches. Spread the cooled chocolate on it, leaving 1 inch from the edge.
- 4. Roll the dough, like a jelly roll, starting from the longer side. Pinch the ends together and make sure the sewn side is on the bottom of the pan.
- 5. Grease a 10 inch (about 2.5 to 3 quarts) bundt cake pan and sprinkle with flour.
- 6. Put the dough to a greased bundt cake pan. Cover with a towel for 30 minutes. Bake in a 400 degree preheated oven for 30 to 35 minutes. On middle rack.
- 7. For the frosting, warm up all ingredients in a small pan or double boiler until chocolate is melted. Let it cool a little and frost the cake. Enjoy! It is so good.
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- Mise en place. Preheat the oven to 375°F (gas mark 5 / 190°C). Spray the mini bundt cake pan with cooking spray.Tip: Since this cake pan is very detailed, it’s best to spray the mould generously and then let the excess oil drip off over the sink.
- Sift the dry ingredients: Sift the flour, cocoa, and baking soda into a mixing bowl to remove any lumps. Add the salt and set aside.
- Mix the wet ingredients: In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar and pale and doubled in volume, for about 3 minutes. Add the eggs and vanilla extract and beat for another minute until combined. Scrape down the sides of the bowl with a rubber occasionally.
- Make the batter: Add have of the flour-cocoa mixture and half of the sour cream to the sugar-butter mixture and combine on low for 1 minute. Add the remaining flour and sour cream. Combine first on low for 30 seconds and then on medium for another minute.
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- Preheat oven to 350 degrees and grease bundt pans. I used a mid-sized mini bundt pan but you can use a true mini bundt pan!
- Combine all ingredients for chocolate bundt cake and stir until smooth. Fill bundt pans 2/3 full and bake. If you're using a mid-sized mini bundt pan like mine, bake for 17-20 minutes, if you're using a true mini bundt pan bake for 8-10 minutes or until and inserted knife comes out clean.
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- Use a small amount (like a teaspoon) of cocoa OR flour (Cocoa will be prettier) to dust the pan.
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- Place a rack in the middle of the oven and preheat to 350 degrees. Spray a bundt pan lightly with PAM Baking spray.
- Using a stand mixer with the paddle attachment or a hand mixer beat the butter and sugar together on medium speed until it is light and fluffy, about 3 minutes. Add the eggs one at a time, incorporating well after each addition and scraping down the sides of the bowl as needed. Turn the mixer speed to low and slowly add the buttermilk and the vanilla. Stop the mixer and add the orange zest and juice. Mix to incorporate. With the mixer on low, add the flour, one cup at a time until just barely combined. Finally add the baking powder, baking soda and salt. Turn the mixer to medium speed for another 10 seconds until the batter is smooth and fluffy. Using a rubber spatula fold in the chopped, candied oranges. Spoon the batter evenly into the bundt pan and smooth out the top. Bake the cake until it is golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning the cake out onto a plate.
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From twistedfood.co.uk
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