You know you have no life when…
a) You’re excited about summer ending because you will get to sleep more;
b) You’re excited for school to start because you will be around people your own age (and not just your little nanny kids);
c) You let yourself do fun stuff on the computer only when you’re done with all your first-day homework;
d) All of the above.
So, that would be… check, check, check, aaand check. But seriously, I am very glad that summer is over, as that means no more crazy 14 hour days, and not having to wake up at 7:00 every morning! And for all your poor souls that wake up at 6:00… 7:00 is early for me. Anyways, school starting also means I get off work at an early enough hour that I have time to bake! Yippee! And that is very exciting for me.
Chocolate Velvet Bundt Cake
Recipe from Art & Soul of Baking
Yields: one standard bundt cake, not completely filled to the top!
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 1/4 cups white sugar
1 tsp water, room temp.
2 tsp instant espresso powder
3 large eggs
1 cup unbleached all-purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/2 cup buttermilk
pinch of salt
Chocolate Ganache Sauce (recipe below)
Preheat oven to 350F, position oven rack in the lower third. Lightly coat the inside of a standard bundt mold with melted butter or nonstick spray, then flour, shaking out the excess.
Place the butter and sugar in the bowl of a stand mixer, and cream until very light and fluffy, 4-5 minutes. It should be nearly white in color and look almost like whipped cream!
In a small bowl, combine the water and instant espresso powder, stirring them together until smooth. Add the eggs into the coffee, and beat to blend. With the mixer on medium-low, add in the egg mixture a couple tablespoonfuls at a time, waiting until completely incorporated before adding more. Scrape the bowl halfway through adding the eggs, and again at the end.
With a fine-mesh strainer, sift together the cocoa powder, flour, baking soda, and salt, then whisk to blend. With the mixer on the lowest setting, alternatively add the flour and buttermilk, starting and ending with the dry ingredients. Scrape down the sides of the bowl well.
Grab your prepared bundt mold, and pour in all of the cake batter, scraping the sides to not leave any in the bowl! Smooth the top, then bake in your preheated oven for 45-55 minutes. Once finished, let the cake rest on the open oven’s door as to not “shock” it with the temperature difference and making it fall. Once almost completely cooled, flip over onto a serving platter and top with the Chocolate Ganache Sauce. Serve with a scoop of icy cold vanilla ice cream!
Chocolate Ganache Sauce
3/4 cup dark chocolate chips
1/2 cup milk or cream
Grab a small nonstick saucepan, and put both chocolate and milk/cream inside. Using medium heat, stir constantly until the chocolate is completely melted and smooth. Use immediately if impatient, or wait 30 or so minutes for the sauce to thicken up.
Ohhh, yes. Now this is Dessert with a capital D. Delicious, divine, dreamy dessert. Make this next time you want to throw your healthy resolutions to the wind and just want some pure chocolatey goodness. As for you fellow college students who don’t actually live at home… make this next time you visit home. Or, better yet, tell your mom to have this waiting for you at home next time you visit. 😉