Black Cocoa Bundt Cake

I don’t know about you, but I’m definitely a cake person. What does this mean? Well I’ll tell you… to me it means that my love of cake trumps my love of frosting, so what I love is a high cake to frosting ratio. More cake… less frosting. Maybe its my insane carb addiction that has be craving the fluffy, cake stuff. But I’d much rather eat the bottom of a cupcake than the top. I know this sounds insane to most, but I’m also not 5. Watching, my kids’ classmates like off the tops of their birthday cupcakes to then throw out the best part breaks my heart! So unless its for a kids birthday party, I’d much rather be eating a bundt cake than a cupcake! It has a much higher cake to frosting ratio, actually most bundt cakes don’t have frosting. Instead a thinnish layer of glaze is employed to sweeten things up. But still, more cake. So as Austin plunges into weeks on end of gloomy clouds, torrential rains and flooding… I’m baking up a cake that’s as dark as our days have been thus far. This Black Cocoa Bundt Cake.

Black cocoa has been a new ingredient to me this season. I found it on King Arthur’s website and have also found it at my local baking supply store here. One whiff of that cocoa flavor and it’s all over, it’s all I ever want to eat! If you love ditched processed cocoa as much as I do, this is definitely the way to go, It’s cocoa that’s been heavily dutched… so more of what I love. Think of an Oreo and you’lll know what I’m talking about! Yum!

I liked this cake recipe because it calls for some of my favorite ingredients in a cake. Buttermilk, canola oil coffee and cocoa. The interesting part of this recipe is the how you need to mix the coffee and cocoa together bring it to a boil. I’ve read about this and how it helps to bloom the cocoa to give it a richer flavor and now is time to see it in action. True it’s an extra step, but anything that can help make something more chocolatey, I’m all in!

Other than the blooming of the cocoa the cake comes together rather quickly in a stand mixer. The batter smooth and velvety and basically the color of tar. But that is just what we’re looking for! Pour the batter into a greased and floured bundt pan, then I like to drop the pan onto me counter a couple of times just to get out the air bubbles…. daily frustrations…whatever. Then bake at 350F for about 45 minutes.

Then it’s onto the glaze. I toyed with the idea of creating a chocolate glaze for this cake, but decided to go with vanilla to even out the flavors. I know, I know, who doesn’t want more chocolate? But then again… who doesn’t want an Oreo? A smooth vanilla glaze gets poured over this and it becomes heavenly… It’s like yin and yang. Balance to the world has been restored. Moist deep dark chocolate cake covered in a sweet and light vanilla glaze. Who needs frosting!? Let them eat cake!

Black Cocoa Bundt Cake

*Adapted from the Neighborfoodblog

Ingredients

For the cake:

• 1 1/3 cups brewed coffee 

• 3/4 cup black cocoa powder

• 1 1/2 cups sugar

• 1 1/4 teaspoons Kosher salt

• 2 1/2 teaspoons baking soda

• 2 large eggs

• 1 egg yolk

• 1 1/3 cups buttermilk

• 1 cup plus 2 Tablespoons canola oil

• 2 teaspoons vanilla extract

• 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted

For the Vanilla Glaze:

• 2 cups powdered (confectioners) sugar

• 2 tbsp. milk

• 1/2 tsp. vanilla bean paste

• pinch of kosher salt to taste

Method

1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.

2. Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.

3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or until well combined.

4. Add the flour to the sugar mixture and beat on medium speed for 2 minutes. Stop the mixer and scrape down the edges.

5. Add the cooled cocoa mixture and beat on low speed for another minute.

6. Pour the batter into the greased pan. Then lift the pan and drop it a couple of times on your counter to get out the air bubbles.

7. Bake for about 45 minutes, or until a toothpick inserted in center comes out clean. Let the cake cool completely before inverting onto a plate.

8. While it cools make the glaze. In a medium bowl, whisk together the powdered sugar, milk and vanilla bean paste. Add in a pinch of salt. Mix until smooth. Carefully spoon or pour the glaze over the top of your cooled cake. Allow to set for about 10 minutes before slicing it up!