Bundt No. 3

November 28, 2011

I'm using any excuse to make a bundt (minus Thanksgiving since I didn't lug the bundt pan home with me).  Yesterday was Twin Sista's bf's birthday and I didn't even give her a chance to say yes or no to a birthday bundt for him.  It was gonna happen no matter what! 
It was destined to be a chocolate bundt since chocolate is a favorite of the birthday boy.  My bundt no. 1 was perfection-moist and tasty.  Bundt no. 2 was hearty and hearty.  I wanted bundt no. 3 to be just as good as bundt no. 1.  I googled moist chocolate bundt and was taken to this recipe: Rich Chocolate Bundt Cake on Diana's Desserts.

The original recipe called for Tangy Whipped Cream and a sweetened raspberry topping.  I thought I'd keep it uncomplicated and just add powdered sugar to create a simple, yet elegant look.  The reviews suggested adding a chocolate or vanilla glaze.  Another reviewer said she added chocolate chips but they all sunk to the bottom of the pan (which is the top of the cake).  I ignored that review and added chocolate chips anyway.  AND they sunk to the bottom even though I coated them in flour hoping they would spread throughout the cake.  
How'd the cake turn out?  Well even though the chocolate chips were stuck to the top of the cake, they added an extra chocolately goodness to each bite.  I used Hershey's Special Dark cocoa powder, which made this a dark cake.  I would have wanted it sweeter so next time I'll splurge and buy nicer cocoa powder.  I would also follow the reviews and add a chocolate glaze to add an extra punch to this mellow yet very moist cake.  And who knew, boiling water in a cake batter?  Hmmm...  

Rich Chocolate Bundt Cake (adapted from Diana's Desserts)
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water
Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.
Combine all dry ingredients in a large bowl of an electric mixer. Mix the eggs, milk, oil, vanilla in a separate bowl.  Combine the wet ingredients into the large bowl of dry ingredients.
Stir in boiling water slowly. Pour batter into prepared pan and bake in preheated oven for 40-45minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.
Serve with a light dusting of confectioner's sugar, chocolate glaze or whipped cream.

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