Chocolate Bundt Cake
There is something to be said about our economy when it's cheaper for me to bake two versions of the same cake, than the two small cakes that I was given.
Sometimes you got to zig when you think you’re going to zag. As my birthday was last month, I decided I would bake myself some cake to celebrate. I bounced around a lot of ideas: Funfetti, Red Velvet, chocolate. The only thing I did know, I wanted one of my cakes to use the bundt tin I’ve had a while and yet to use. After searching the internet, and using AI, I decided on the topic of this post: the chocolate bundt cake.
First of all this isn’t my recipe, this is a recipe I got from Preppy Kitchen (here). This cake was me trying to get back into the baker mood. While also realising something. I hate American measurements!
Ingredients
For the Cake:
1½ cups hot water (360ml)
1¼ cups unsweetened cocoa powder (125g)
3½ cups all-purpose flour (420g)
2½ cups granulated sugar (500g)
2½ teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter (213g)
1 cup sour cream room temperature, (220g)
½ cup vegetable oil (120ml)
4 large eggs
1 tablespoon vanilla extract
For the Ganache Topping:
4 ounces semi-sweet chocolate chips or chopped bars (113g)
7 tablespoons heavy cream (105ml)
1 tablespoon butter softened
One of the things I had trouble with was finding out what size my cake tin was. As the recipe states the size in cups. However, at the time I had no idea what the capacity was, and it was not listed on the items listing. I had to do some maths to figure out how big the recipe was in millilitres, and then see how much could fit.
As I found out mine tin was nowhere close to the recommended size, so I decided on three quarters of the recipe to see if that would be sufficient.
Cake Recipe (12 servings) ¾
70ml hot water (¾ of 360ml)
94g unsweetened cocoa powder (¾ of 125g)
315g all-purpose flour (¾ of 420g)
375g granulated sugar (¾ of 500g)
1.9 tsp baking soda ≈ 2 tsp (¾ of 2½ tsp)
¾ tsp salt (¾ of 1 tsp)
160g unsalted butter (¾ of 213g)
165g sour cream (¾ of 220g)
90ml vegetable oil (¾ of 120ml)
3 large eggs (¾ of 4)
2 ¼ tsp vanilla extract (¾ of 1 tbsp / 3 tsp)
As you can see it was pretty full.
Since this cake uses plain flour, I hoped it would rise too much, but boy was I wrong.
As for the buttering and dusting in the side, the tin that all went alright. As it did come out mostly clean. (Yay) the only issue was that it was too tall for all my cake covers.
Not being satisfied with things, I decided to try the cake again. This time I decided to have the recipe, and I think this time the cake was completely perfect.
It baked to the size of the tin, and it was able to fit in a carrier (not that I was using one). It looked like how I wanted it, almost store bought.
As for the taste both times everyone said it was nice, rich and most, which is the best thing you can hear. Even though I felt like I was eating this same cake for a week.
All I can say is, sometimes you do have to experiment with new recipes and see what happens. Sometimes things will work for you because everything is 1:1, and sometimes there might be a few issues. However, if everything tastes nice, what is the problem?
Next time we meet I will bake something that has been on my list for such a long time.
Xo FabEs
