in my kitchen · more cake, please · Uncategorized

Cake #1 Fudgy Dark Chocolate Bundt

Friends – you’ve already seen this recipe!  This is the first cake from cake-a week.  Due to how my cake-a-week page is going to function – I will only keep a few recipes on the page at a time and then move each cake recipe to the archives.  So, I apologize if this clogs up your inbox!  

Cake #1:  Fudgy Dark Chocolate Bundt
(The original recipe is called “Brick Street Chocolate Cake” from the site: “” – I changed the recipe up just a bit for my purposes.)

This cake is just as I titled it: it has a thick, fudg-y texture and it is very chocolate-y.  But, I’m going to pursue a different icing – not sure this one was quite right.  Once enough powdered sugar was added, I don’t think the flavor was balanced.    However, it was very delicious and decadent – a small piece was more than enough to satisfy my sweet tooth!

Cake Ingredients:
2 cups sugar
1 cup butter, softened
1 1/2 teaspoons pure vanilla extract
3 large eggs
2 1/2 cups cake flour
1 cup Ghiradelli dark cocoa, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1 small box of instant chocolate pudding mix
2 1/4 cups buttermilk
1 1/2 cup semi-sweet chocolate chips

Chocolate Icing:
1/2 cup water
1/2 cup butter
1 teaspoon vanilla
1 cup baking cocoa, sifted
3 1/2 -6 cups powdered sugar, sifted
3 tablespoons heavy cream (more or less for consistency)

Cake Instructions:    Preheat regular, conventional oven to 350°. Beat sugar, butter & vanilla in large bowl. Beat in eggs. Mix in cake flour, baking cocoa, soda, salt, chocolate pudding and buttermilk. Stir in semi-sweet chocolate chips. Pour into greased tube pan. Bake in regular, conventional oven at 350° for 30 minutes. Adjust baking temperature down to 325° and continue baking 40 minutes more, until cake tester comes out clean.(Check with cake tester at the one hour mark.) Cool cake completely before icing.

Chocolate Icing Instructions:  Heat water, butter and vanilla together in microwave safe bowl, in microwave until melted. Remove from heat. Stir in one cup cocoa. Stir in powdered sugar, sifted.  Stir in heavy cream, up to 3 tablespoons (or more) until you get the desired consistency.   This much liquid required actually close to 6 cups of powdered sugar.  Ice the cake by filling the hole in the middle of the cake first, then slowly pour icing over cake top and pour over the sides. Icing will harden as it cools.

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