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: “throughherlookingglass.com” – 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!
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
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.