Thursday, February 19, 2015

Quadruple Chocolate Bundt #BundtBakers


Cocoa, chocolate chips, chocolate syrup, chocolate curls on top all combine to make this most chocolatey of Bundts, with added flavor from pecans and coffee.

It was 2008 and I had been crushing hard on Nigella for several years. I tell you, as far as I was concerned, that woman could do no wrong in the kitchen, plus she did it all with insouciance and nary an apron in sight. Yet, she was always immaculate and perfectly coiffed. I get that she had staff for a clean kitchen but how did she manage not to get herself dirty? I certainly can’t do it.

Anyhoo, we had just moved down the road from Kuala Lumpur to Singapore and our girls were able to take the fancy bus - airplane-type seats and Subway packed lunches served en route - back to stay with friends. Houseguests should always bring gifts, so I’d send them with jars of tomato chutney or Nigella’s Quadruple Chocolate Cake because it’s baked in a loaf pan and travels well when wrapped in cling film and foil. I have since brought Nigella’s cake to potlucks and parties on at least three continents.

When our host for this month’s Bundt Bakers, Tanya of Dessert Stalking, chose chocolate as our theme, I knew immediately that I wanted to adapt that cake to bake in my newest small Bundt pan, the 6-cup Nordic Ware Anniversary pan, a birthday gift last month from me to me. (Oh, no, really, you shouldn’t have. It’s too much! – But I insist! Happy Birthday! – Well, if you insist. Thank you!) And because the original recipe called for water for the batter and the syrup, I used coffee. And added pecans. Because pecans and coffee make everything better.

Ingredients
For the batter to fit a 6-cup Bundt pan. Or double to bake in a normal Bundt pan and increase the baking time accordingly.
Ghirardelli is the best! 
1 cup or 125g flour
3/4 cup or 150g sugar
1/3 cup or 80g soft unsalted butter
1/4 cup or 25g unsweetened cocoa
1 egg
4 tablespoons sour cream
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup or 60ml very hot coffee
4 oz or 110g chocolate chips (I used both semi-sweet and white.)
2 oz or 55g pecans, chopped

For the syrup
1 1/2 teaspoons unsweetened cocoa
3/4 cup or 180ml coffee
Rounded 1/3 cup or 75g sugar

Topping  - shavings of dark chocolate – use the bar of your choice.

Method
Remove all your ingredients from the refrigerator and allow to come to room temperature.

Prepare your Bundt pan by greasing and flouring it or use the non-stick spray that has flour already in it.

Preheat your oven to 350°F or 180°C.

Measure the flour, sugar, butter, cocoa, egg, sour cream, vanilla, baking soda and salt into your food processor.

Pulse till everything is well combined and smooth.



While it’s whirring, pour in the very hot coffee. Try not to be alarmed at the sudden increase in speed of your processor as the hot coffee mixes in and the batter thins.


Scrape down the sides and fold in the chocolate chips and chopped pecans.



Pour the rich batter into your prepared Bundt pan and bake for about 35-40 minutes in your preheated oven.


About 10 minutes before the cake is due out of the oven, put your syrup ingredients into a small pot, mix well and boil for about five minutes or until the liquid reduces by almost half and thickens slightly. It will thicken more as it cools.



Take the Bundt out of the oven and let it cool on a wire rack for about 10 minutes.

Then turn it out of the pan, just to make sure it will. I have yet to be disappointed by a Nordic Ware pan not releasing but one can never be too cautious when it comes to Bundts.




Now put it carefully back in the pan and poke it all over with a skewer. Pour all but a few tablespoons of the syrup over the cake and around the sides, and leave it to soak in.



When it’s all soaked in, turn the Bundt out again and put it on your serving plate.

Use a vegetable peeler to make chocolate curls out of part of your chocolate bar.



Spoon the balance of the syrup over the top of the Bundt and top with the chocolate curls, alternating sprinkling with spooning so the chocolate curls will stick.




Enjoy!










Are you a fan of chocolate Bundts? Check out the great recipes Bundt Bakers has for you this month!




BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.




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