Midnight Chocolate Bundt

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For Father’s Day this year, I decided to make my dad an incredibly moist chocolate cake covered with a delightfully nutty chocolate glaze.

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It’s amazing.

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Make it right now.

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Your dad will love it.

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Midnight Chocolate Bundt

Slightly adapted from Joy the Baker, http://joythebaker.com/2010/05/the-making-baking-and-consumption-of-the-best-chocolate-bundt-cake-ever/.  The glaze is a take on the Texas Sheet Cake glaze from some very old issue of Country Living.

When I made the cake, there was quite a bit of spillage from one spot, which was very unusual.  While I highly doubt that that is a normal occurrence, I would recommend using a little bit of the batter to make say 3 or 4 cupcakes, as I note in the recipe itself.  The glaze recipe also makes plenty to frost said cupcakes.

Cake:

320 mL / 1 1/4 cups plus 1 tablespoon brewed coffee

70 grams / 3/4 cup natural, unsweetened cocoa powder

480 grams / 2 1/4 cups unrefined cane sugar

1 1/4 teaspoons kosher salt

2 1/2 teaspoons baking soda

2 whole eggs

1 egg yolk

320 mL / 1 1/4 cups plus 1 tablespoon buttermilk or soured alternative milk

150 mL / 1/2 cup plus 2 tablespoons melted coconut oil

75 mL / 1/4 cup plus 2 tablespoons plain yoghurt

1 1/2 teaspoons pure vanilla extract

385 grams / 2 1/2 cups plus 2 tablespoons unbleached all-purpose flour, sifted

Glaze:

100 grams / 6 tablespoons unsalted butter

75 mL / 1/3 cup plain soymilk

25 grams / 1/4 cup natural, unsweetened cocoa

330 grams / 3 cups organic confectioners sugar

35 grams / heaping 1/4 cup walnut halves, toasted and then chopped

a pinch of kosher salt

2 teaspoons pure vanilla extract

To make the cake, place rack in the middle of your oven and preheat to 350 degrees F.  Grease and flour a 10 inch bundt pan and line a cupcake tin with paper liners, and set these aside.

In a small pot, whisk together the coffee and cocoa.  Place on a burner and bring to a boil, stirring continually.  Remove from heat and let cool to room temperature.

In the large bowl of your stand mixer, combine the sugar, baking soda, salt, eggs, and egg yolk using the whisk attachment.  Beat on low for 1 minute.  Add in the buttermilk, oil, yoghurt, and vanilla extract and beat on low for one minute more.

Dump in the sifted flour and combine on medium speed for 2 minutes.  Pour in the cooled chocolate coffee mixture and beat once again on medium speed for 3 minutes.  The batter will be very thin.

Pour the batter into your prepared cake pan and cupcake tins.  You want the cake pan to be about three-quarters of the way full, and the rest can go into the cupcake liners.  Place in the oven and bake for 60-75 minutes (start checking the cupcakes after 20 minutes), or until a cake tester inserted near the center comes out clean.  Place the cake in the pan on a cooling rack and allow to cool completely in the pan before flipping out.

To make the glaze, combine the butter, milk, and cocoa in a medium saucepan.  Bring to a boil, stirring constantly.  When it begins to boil, everything will separate and look really freaky, but that’s fine.  Remove from heat and gradually add in the powdered sugar until fully combined.  Dump in the walnuts and vanilla extract and combine.  Let the glaze cool for a little while to thicken up, and pour it onto the cake and cupcakes.  Let the glaze solidify before serving.

Makes 12-16 servings

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