The Bundt pan - a decorative take on the tube pan that can turn the most basic cake into a work of edible art.
Ingredients
- 1 Tbsp flour mixed with 1 tbsp cocoa (mixed together to dust inside of pan)
- 2 cups sugar
- 2 cups flour
- ¾ cup cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ¾ warm water
- ¼ cup whiskey
- 3 Tbsp clear corn syrup
- 6 oz. (3/4 cup) heavy cream
- 12 oz. bittersweet chocolate, chopped or in pieces
- 1 tsp whiskey or bourbon
Instructions
PREPARE THE CAKE:
Preheat oven to 350 degrees. Generously butter or spray a Bundt cake pan with nonstick food spray. Dust with a tablespoon of fl our mixed with a tablespoon cocoa. Flip pan and tap out excess.
In a large mixing bowl, combine sugar, flour, cocoa powder, baking soda, baking powder and salt. Whisk to combine.
Place eggs, buttermilk, oil and vanilla in bowl of a stand mixer. Beat on medium to combine.
Slowly add dry ingredients. Mix to combine. Add warm water and whiskey. Mix lightly, being careful not to over beat.
Pour into prepared pan. Bake for 50 to 55 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool on a wire rack. Flip cake over after 20 minutes. Keep cake on rack with parchment paper underneath.
PREPARE GANACHE:
Heat corn syrup and cream in a heavy saucepot. Bring to a simmer. Add chocolate and stir until smooth. Add the whiskey. Remove from heat and let cool slightly. The ganache will thicken as it cools. Pour over top of cake.
Makes one 12-cup Bundt or tube cake.
