Week 8 rolled around, and I just wasn’t sure what to make… And then I realized, I had a friend’s birthday to bake for, which helped me to choose this recipe. Basically it is a giant glazed chocolate cake donut, shaped like a bundt cake.
Unfortunately, I did not get to taste this one! After cooling, I gave it a thick coat of glaze, tossed it in the freezer for a day – and then it was shipped cross country. But! From what I hear – it was a huge success, and the final forkfuls of cake, now a week later, were still delicious.
I will say that, I made the recipe a second time, in the form of mini bundts, to share with friends on Valentine’s Day – with rave reviews! And this time I can confirm they were delicious, because I snuck a bite of one!
Here’s the recipe, just for you! I hope you enjoy it!
Glazed Chocolate Cake Donut Bundt (recipe found on thebusybaker blog)
For the cake:
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar (packed)
1 cup cocoa powder (1/2 c Nestle, 1/2 c Guittard)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoons sea salt
1 1/4 cups low-fat buttermilk
1/2 cup vegetable oil
1 teaspoons vanilla
2 large eggs
1 cup boiling water
For preparing the bundt pan:
2-3 teaspoons butter or margarine, (I use pam baking spray)
2 tablespoons cocoa powder
For the glaze:
2 cups powdered sugar
6 tablespoons half n half
1/2 to 1 teaspoon vanilla extract
Preheat your oven to 350 degrees Fahrenheit.
Prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and “flouring” it with cocoa powder. Tap out as much of the excess cocoa powder as you can – you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
Next, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl. Give the mixture a stir with a wire whisk to combine all the ingredients.
To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork. Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.
Set your kettle to boil and once it’s boiled, measure out one cup of boiling water.
Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth.
Pour the batter into the prepared bundt pan and bake at 350 degrees 40-50 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool almost completely on a wire rack in the bundt pan. While it cools it should pull away slightly from the pan, making it easy to remove when it’s cool.
Carefully flip the bundt pan upside down on top of a wire rack to remove the cake.
Add some parchment paper under the wire rack once you’ve inverted the cake (this will catch the extra glaze you’re about to make!).
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Brush the glaze over the cake, using a pastry brush to make sure every last inch of the cake is covered in the glaze.
Let the glaze dry completely before slicing into the cake to achieve that perfect, crispy, sugary crust!
Friends, if ever there were a good reason to eat cake for breakfast, this just might be it! I think this one’s going on the short list!