Double Chocolate Bundt Cake with Chocolate Glaze
10 to 12 servings
Adapted from The Artful Baker by Cenk SonmezsoyI hewed pretty close to the
recipe in the book but omitted the additional sugar in the glaze. If you find it too
bittersweet, you can add up to 2 tablespoons of sugar to it. The recipe called for using
chocolate with a 70% cacao content but mine was in the range of 60-65% and it
worked fine.
For the cake
5 ounces (140g) bittersweet or semisweet chocolate, chopped
1/2 cup (50g) Dutch process cocoa powder, sifted if lumpy
1/2 cup (125ml) heavy cream
1/2 cup (125ml) strong coffee
2 teaspoons vanilla extract
2 cups (280g) flour
1 1/2 teaspoons baking powder, preferably aluminum free
1/2 teaspoon baking soda
1/2 teaspoon salt
7 ounces (200g) unsalted butter, at room temperature
1 3/4 cups (350g) sugar
4 large eggs, at room temperature
For the glaze
5 ounces (140g) bittersweet or semisweet chocolate, chopped
3/4 cup (180ml) heavy cream
1 teaspoon vanilla extract
