Friday, November 23, 2007

Amber's Bundt Cake Of Love and Joy

All bundt cakes are cakes of love and joy. A bundt cake is like a hug.

--Amber Taylor

I stole this from her blog. This remains the best chocolate cake I've made (and I've experimented with other recipes) using cocoa powder, which I use because it's cheaper per gram and I don't have a double boiler. It's the one I keep making over and over: at three dinner parties, and for dinner with The Dude. It is an awesome cake.

Amber's Bundt Cake

This is a modified version of the Old-Fashioned Chocolate Layer Cake from The New Best Recipe (modified in that I didn't have any instant coffee so I used extra cocoa instead).

Using a bundt pan instead of two round pans essentially doubled the baking time.

Preheat oven to 350 and grease pan with Baker's Joy.

12 tbsp softened unsalted butter
1 1/4 cups sugar
2 large room-temperature eggs

Beat butter for 30 seconds, then gradually add sugar and beat 3-5 minutes.

Add 1 egg and beat for 1 minute. Repeat for other egg.

1 1/4 cups all-purpose flour
1/2 cup + 2 tsp cocoa (2 tsp should have been powdered coffee, but I didn't have any.)
1/2 tsp salt
1 tsp baking soda

Whisk these together and add 1/3 of the mixture to the batter with your mixer on its lowest setting.

Then add 1/3 of a mixture of the following:

1 cup + 2 tbsp milk
2 tsp vanilla

and mix until almost blended.

Repeat for other 2/3 of dry and wet ingredients.

Mix for 15 seconds or until satiny.

Schlop into bundt pan and bake for 45 minutes or until toothpick comes out clean.

Dust with powdered sugar.

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