Wednesday, January 31, 2018

Chocolate Tipsy Bundt Cake

This was a very dense chocolatey cake. It turned out very yummy.
The original recipe was from The Costco Connection Magazine October 2017.
It was not too tedious to make and definitely satisfying.


1 cup unsweetened cocoa powder, plus more for dusting the pan
1 cup freshly brewed coffee
1/2 cup rum
1 cup unsalted butter, cut in pieces
2 cups sugar
2 cups flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract

2/3 cup semisweet chocolate chips
2 tablespoons butter
2 tablespoons milk or heavy cream
2 tablespoons rum


1. Preheat oven to 325 F
2. Spray the bundt pan with oil and dust with cocoa powder
3. Place coffee, rum, butter and cocoa powder in a saucepan over medium heat and whisk until butter is melted.
4. Remove from heat and add sugar until dissolved. Set aside to cool.
5. Combine flour, baking soda and salt in a large bowl.
6. In the bowl of a stand mixer, mix together eggs, buttermilk and vanilla. When the chocolate mixture has cooled, add it in to the stand mixer. Add in the flour mixture until well incorporated. 
7. Pour the  batter into the bundt pan and bake for 40- 50 minutes until toothpick comes out clean.
8. Place on wire rack to cool.

1. Melt chocolate in a double broiler. Add butter, milk and rum and simmer for 5 minutes constantly stirring. Add more milk or cream if needed to reach proper consistency.

When the cake has cooled, invert it onto a wire rack over parchment or wax paper. Dust with powder sugar (optional) and drizzle with chocolate rum icing. 

What we liked:

It was great and chocolatey!

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He wasn't into it. 

Next time:

No changes. 

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