The Bundt Collection was calling my name.
First cake I made from this cookbook was a HUGE hit at my office.
Black Cocoa Bundt Cake
Ingredients:
1 1/4 c unsalted butter, at room temperature, cut into chunks
2 1/2 c white sugar
4 large eggs
1 1/2 t vanilla (I use this vanilla)
1 1/2 c all purpose flour
2/3 c black cocoa
2 1/2 t espresso powder
1 t kosher salt
3/4 t baking powder
3/4 c buttermilk, room temperature
DO NOT PREHEAT OVEN
Generously spray a 10 cup bundt pan with Pam with Flour.
In a bowl of a mixer, add butter and sugar and mix for 3 to 4 minutes. Scrape the sides. Add eggs one at a time while beating, and then add vanilla.
In a separate bowl, put the flour, cocoa, espresso powder, salt and baking powder together.
To the mixer, add 1/3 of the flour and 1/2 of the buttermilk. Stir. Then add 1/3 of flour and the rest of the buttermilk while mixing; and then add the remaining of the flour.
Pour batter into pan and put in cold oven and bake at 325 for 50-55 minutes. Test by using a toothpick.
Flip onto wire rack with cake in pan but cake on pan. Remove pan after 15 minutes. Let cool.
Vanilla Bean Glaze
1 c confectionary sugar
3 T whipping cream
1/2 t double vanilla
1/2 t kosher salt
Mix all ingredients together in a bowl. Put on the cake when cool.\
