Rich Chocolate Bundt Cake with Spiced Chocolate Glaze

Even though most of the things I make are pretty tasty (you don’t see the not so yummy things here on the blog), not all the things I make are pretty.

I am by no means awesome at presentation.

But I know I’ve done a good job when someone on comments on a photo of something I’ve made with something like “I want to put my face in that.”

What could be more of a compliment than diving in face first?

The only thing that is better than that is plate licking.

Which by the way, I totally encourage.

Here is the bundt cake that received such high visual praise and even higher taste bud praises.

You will need…

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup milk (2% or higher)

½ cup sour cream

2 sticks salted butter at room temperature, plus 1 tablespoon for buttering the pan

1 ½ cup sugar

4 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

3 ounces bittersweet chocolate

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons spiced rum

1 tablespoon fresh orange juice

Start by preheating your oven to 325 degrees F.

Then, whisk together the cocoa, flour, baking soda and salt in a large bowl.

In a small bowl, whisk together the milk and sour cream.

In another large bowl, or the base of a stand mixer, cream together the sugar and butter.

One at a time beat in the eggs and then the vanilla.

Reduce your speed to low if using a mixer and add then alternate adding the flour mixture and the milk mixture, ending with the flour.

So that would be flour, milk, flour, milk, flour.

Mix in the walnuts.

Spoon the batter into the buttered pan and bake for 55 to 60 minutes. Until a tester comes out of the center clean.

While the cake is cooking, start your glaze.

Roughly chop up your chocolate and put in the bottom of a small bowl.

Heat your cream in a small saucepan until simmering.

When the cream is hot and simmering, pour it over the chocolate.

Let it stand for a couple minutes so the chocolate starts to melt.

Add in the butter, rum and orange juice and mix until everything is smooth.

As your glaze cools, stir occasionally until it has thickened slightly.

When your cake has baked, inverted and cooled, pour the glace over the cake and serve.

Love and Beer Floats

Angela  

Rich Chocolate Bundt Cake with Spiced Chocolate Glaze

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup milk (2% or higher)

½ cup sour cream

2 sticks salted butter at room temperature, plus 1 tablespoon for buttering the pan

1 ½ cup sugar

4 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

3 ounces bittersweet chocolate

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons spiced rum

1 tablespoon fresh orange juice

Start by preheating your oven to 325 degrees F.

Then, whisk together the cocoa, flour, baking soda and salt in a large bowl.

In a small bowl, whisk together the milk and sour cream.

In another large bowl, or the base of a stand mixer, cream together the sugar and butter.

One at a time beat in the eggs and then the vanilla.

Reduce your speed to low if using a mixer and add then alternate adding the flour mixture and the milk mixture, ending with the flour.

So that would be flour, milk, flour, milk, flour.

Mix in the walnuts.

Spoon the batter into the buttered pan and bake for 55 to 60 minutes. Until a tester comes out of the center clean.

While the cake is cooking, start your glaze.

Roughly chop up your chocolate and put in the bottom of a small bowl.

Heat your cream in a small saucepan until simmering.

When the cream is hot and simmering, pour it over the chocolate.

Let it stand for a couple minutes so the chocolate starts to melt.

Add in the butter, rum and orange juice and mix until everything is smooth.

As your glaze cools, stir occasionally until it has thickened slightly.

When your cake has baked, inverted and cooled, pour the glace over the cake and serve.