Chocolate Bundt Cake Recipe

Chocolate Bundt Cake

Chocolate Bundt Cake Recipe

Slices of this chocolate bundt cake spent the better part of the past week in the car with me. Each piece, wrapped in parchment, tucked between the Ak-Mak crackers and a jar of almond butter. It is a fine travel cake. One that can handle a day or two in the car – blizzards, bumps in the road, hairpin turns, and all. Topped with not much more than a sweep of icing, it’s unfussy, and ready to go straight from the pan. I make it with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on. And it was just the thing to unwrap on a picnic table underneath a grove of sky-scraping redwood trees.

Chocolate Bundt Cake RecipeChocolate Bundt Cake Recipe

This cake gets sweetness and moisture from maple syrup and the darkest of brown sugars. I use beer in the batter, but you can’t really taste it outright. More than anything it lends a malty base note and depth of flavor. Go for a not-too-hoppy porter or stout, or chocolate porter or chocolate stout. I know most of you can get your hands on a Guinness, which is totally fine as well.

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Chocolate Bundt Cake Recipe

I’m keeping this post short (making my way home) – but for those of you who don’t have a bundt pan, I bake this batter in a wide range of pans. It makes great little cakes, and loaf cakes, and cupcakes. You know the drill, adjust the baking time, and bake until the sides of the cake start to pull away from the pan a bit, and a tester/knife inserted into the center comes out clean.

Chocolate Bundt Cake

I use less butter here, than most other cakes of this sort. And I’d argue, you can’t really tell. That said, scaling back much more beyond this wasn’t a good idea. Also, I use buttermilk in the icing because I typically have it on hand, but you can certainly substitute stout/porter or water.

Chocolate Bundt Cake:

2 cups / 475 ml chocolate porter or stout beer
8 tablespoons unsalted butter, plus more for the pan
3/4 cup / 75g natural cocoa powder (non-dutched)
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 4.5 oz / 125 g all-purpose flour
1 cup / 4.25 oz / 120 g muscovado or dark brown sugar
1 1/2 teaspoons baking soda
3/4 teaspoon fine grain sea salt
3 large eggs
1 1/2 cups / 355 ml plain whole yogurt
3/4 cup / 180 ml pure maple syrup

Chocolate Buttermilk Icing:

3/4 cup / 2.75 oz / 75 g powdered sugar
1/4 cup / 25g natural cocoa powder (non-dutched)
2 tablespoons buttermilk

flaky sea salt, to serve

Preheat oven to 350F / 180C, with a rack in the center.

Butter and flour (generously) a 11 or 12-cup capacity bundt pan (or equivalent). As I mention up above, you can bake this in other cake pans, just be mindful to avoid filling the pan(s) more than 2/3 – 3/4 full. Adjust the baking time as well – baking until the cake begins to pull away from the sides of the pan, and the center tests clean when you insert a knife.

In a saucepan simmer the beer down to 1 cup / 240 ml. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.

In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.

In a large mixing bowl, combine the eggs, yogurt, and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) stout mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.

Transfer the batter to the prepared pan and bake for 35 – 45 minutes if using the bundt pan, or until a knife inserted in the center comes out clean. You really don’t want to over bake this cake – err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.

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In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. Really go at it for at least a minute. The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all. When the cake is completely cool, run the icing around the top with an offset spatula and let it set.

Serve sprinkled with a bit of flaky sea salt. But don’t sprinkle with flakes of salt until ready to serve, or you’ll end up with little divots (see photos :)…

Makes one chocolate bundt cake.

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Prep time: 25 min – Cook time: 45 min

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How to Make Cupcakes

How to Make Cupcakes

Cupcakes are just right for almost any occasion. You can dress them up or down, fill them with something sweet or leave them plain, and top them with fluffy frosting, candies, and so much more, Follow these step-by-step tips for picture-perfect results every time.
Step 1: Choose a cupcake recipe

  • The easiest way to make a cupcake is to use a cake mix and follow the package directions for cupcakes. Cake mixes come in a variety of fun flavors, such as lemon, German chocolate, devil’s food, angel food, and carrot cake.
  • If you want to make your cupcakes from scratch, we have dozens of delicious cupcake recipes you’ll love. Most homemade recipes contain the following steps: creaming the butter, beating in granulated sugar, eggs, and vanilla and then alternately beating in the liquid and the flour mixture (usually comprised of flour, baking powder, and salt).
  • Once you’ve chosen your cupcake recipe, preheat the oven. Ovens often take 10 to 15 minutes to reach the required temperature, and preheating will ensure even and accurate baking. Most cupcakes bake at 350°F.
Step 2: Pick a cupcake/muffin pan

  • For standard-size (2-1/2-inch) cupcakes, use muffin or cupcake pans with 2-1/2-inch-diameter cups.
  • For mini cupcakes, use pans with 1-3/4-inch-diameter cups.
  • Pans are also available with large 2-3/4-inch-diameter or jumbo 3-1/2-inch-diameter cups.
  • For a unique look, you can also use square muffin tins (found online or in specialty baking shops).
Step 3: Choose your cupcake liners

  • For the prettiest cupcakes, line the pans with decorative cupcake liners. Cupcakes bake taller in paper cupcake liners and are easier to remove from the pan. They are also easier to grasp for frosting ordecorating.
  • If you don’t have liners, you can grease and flour the individual cups in the pan. Or you can bake the cupcake batter in flat-bottom ice cream cones. To try a cupcake-ice cream cones duo, whip up our Neapolitan Cupcakes recipe.
  • Crafts stores also offer silicone baking cups for cupcakes (as well as the pretty liners). These cups don’t require greasing. Place the individual cups on abaking sheet, fill them with batter, and bake as directed in the recipe.
Step 4: Fill cupcake liners

  • Fill the cupcake liners 2/3 to 3/4 of the way full (about 3 tablespoons). Avoid adding too much batter or the cupcakes will overflow from the cups as they bake and cause a mess.
  • There are several ways to fill your paper cupcake liners with cupcake batter:
    • If the batter is somewhat thick, use two teaspoons to scoop it into the cups.
    • Use a medium (3-tablespoon) ice cream scoop to spoon batter into the cups.
    • Fill a heavy resealable plastic bag with batter and cut a small hole in one corner. Squeeze the bag gently into the cups to fill. Place your finger over the hole in the bag as you move to the next paper bake cup.
    • If your batter is thin, pour it into a large glass measuring cup. The spout on the measuring cup will make it easier to fill cupcake liners with batter.
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Step 5: Bake and cool cupcakes

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  • Bake cupcakes in a preheated oven according to your recipe or the cake-mix package directions. Most 2-1/2-inch cupcakes are baked at 350°F for 15 to 22 minutes.
  • Here are some general guidelines for adjusting baking times for larger or smaller cupcakes:
    • Mini cupcakes: A recipe that makes 24 standard (2-1/2-inch) cupcakes will make about 64 mini cupcakes. Generally, they’re baked in a 350°F oven for 10 to 15 minutes.
    • Jumbo cupcakes: A recipe that makes 24 standard (2-1/2-inch) cupcakes will make 10 to 16 jumbo cupcakes. Typically, they’re baked in a 350°F oven for about 25 minutes.
  • Test the doneness of cupcakes by inserting a wooden toothpick into the centers. If the toothpick is clean when you remove it, the cupcakes are done. If wet batter or several moist crumbs cling to the toothpick after it is removed, the cupcakes need to bake longer.
  • Cool cupcakes in the pan for 5 to 10 minutes before removing them. When they are very hot they are quite fragile. Cooling cupcakes for the recommended amount of time allows them to be removed from the pan without breaking or tearing. Use a thin metal spatula to help you lift the cupcakes from the pan.
  • Cool the cupcakes completely on a wire rack before topping them with icing or frosting. The wire rack allows for air circulation around the whole cupcake, which allows it to cool quicker.
Step 6: Fill cupcakes (if desired)

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  • To add cream, frosting, or other fillings to cupcakes, use a pastry bag fitted with a large round tip. Spoon the filling into the bag and insert the tip into the top of the cupcake. Squeeze the filling into the center of the cupcake. Don’t worry if you leave a hole in the top because the frosting will cover it. Practice this technique by whipping up a batch of ourRed Velvet Cupcakes with White Chocolate Filling and Mascarpone Frosting recipe.
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Step 7: Frost and decorate cupcakes

  • Once cupcakes are completely cooled, you can frost and decorate them as simply or creatively as you like.
  • Before spreading or piping frosting, let the frosting stand at room temperature to soften if it has been refrigerated. Stir well before using. Chilled frosting is very firm and may tear your cupcakes as you try to frost them.
  • For simply frosted cupcakes, use a small flat metal spatula to spread frosting.

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