Let's get back to the recipes shall we? After a 2 week hiatus from blogging about recipes, it's about time I blog about them again.
I came home from class on Thursday (Thank God there's only 2 weeks left) with this crazy craving of something sweet and chocolatey. I feel like I always have this craving at least once a week. I'm not the only one right? Usually, I would make a box of brownies but it was no where to be found in my pantry.
With the Hershey's Cocoa powder staring me straight in the eye, I decided to make cake instead. Something with minimal effort, no need for piping frosting on top but instead something sweet to pour. I mean it's a Thursday after all, can't take too long making it. The idea of a Bundt cake hit me in the face like a slap a girl gives to a jerk. ha.
This is practically one of the easiest cakes to make. Dump, mix and bake. Now, that's my kind of recipe. When you're in a time crunch and have a chocolate craving, this cake is perfect. Not to mention, a better Bundt Cake than the Sour Cream Chocolate Bundt Cake I made a year ago.
-I buttered and floured the pan to make removal easier but it did end up with a pale brown color where the flour was. No way to prevent it when you use the butter and flour method.
-I baked this cake for about 50 min because the center was a bit gooey
Taste: Chocolate on top of chocolate. A mellow chocolate cake with hints of coffee topped with a glaze that gives a more intense dark chocolate flavor
Texture: Soft and moist cake with a smooth and creamy glaze.
Devil's Food Cupcakes with Milk Chocolate ButtercreamRecipe's are Hershey's Perfectly Chocolate Cake
For the cake:
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
3 oz dark chocolate
1/3 cup heavy cream
1/2 tbsp corn syrup
1/2 tbsp butter
Preheat the oven 350 degrees F. Grease and flour two 9-inch round baking pans.
Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer for 2 minutes. Stir in boiling water (batter will be thin).
Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
Pour the ganache over the cooled cake. Let the cake stand until the glaze is set, at least 30 minutes, before serving.