Double Chocolate Bundt Cake from The Artful Baker

Updated at: Thu, 17 Aug 2023 03:16:26 GMT

Step 1

Set rack in lower 1/3 of oven. Preheat at 325

Step 2

Butter a 10 cup bundt pan

Step 3

Combine chocolate, cocoa powder, vanilla

Step 4

In small sauce pan over med-high hear, bring coffee and cream to boil, stirring occasionally

Step 5

Then pour mixture into the chocolate and stir until smooth. Cool completely.

Step 6

In another bowl, whisk flour, baking powder, baking powder, salt

Step 7

In stand mixer with paddle attachment, beat butter 2 min until creamy. Then add sugar and beat 3 min until light and fluffy.

Step 8

Then add 1 egg at a time and beat for 1 min after each egg. Scrape down sides after each addition.

Step 9

Then turn mixer to low and add 1/3 flour mixture. Then 1/2 of chocolate. Then 1/3 flour. Then 1/2 chocolate. Then 1/3 flour. Scrape down sides after each addition.

Step 10

Scrape into pan and smooth the top. Bake until wooden toothpick comes out clean, 50-55 min (it took me 45 min). Cool in pan 10 min then invert and cool completely on rack set over lined baking pan.

Step 11

Over med high heat, bring cream, sugar and vanilla to just under a boil. Then pour half into chocolate. Stir until blended. Then add rest of cream and stir until completely melted.

Step 12

Immediately scrape glaze into heatproof pitcher. Pour over cake. Scrape up drippings later for repurposing (ice cream, we use it as extra glaze on cake slices).

Step 13

Using cake transfer (I use two bench scrapers) move cake to serving platter. Keeps under cake done up to 3 days at room temperature.

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