Quantcast

foodFood & Drinkrecipes

Moist and Delicate Double Chocolate Bundt Cake + Giveaway

by Kristina Gill

I know the holidays are over and we usually go for something healthy to kick off the New Year on this column, but I really couldn’t resist tempting you all with one last slice of chocolate cake. Why? Because for most of our readers it is still winter and the cold spell means we are spending a lot of time with our hands wrapped around hot beverages. And what goes great with a hot cup of coffee or tea? Cake. And Netflix. I thought a splendid Double Chocolate Bundt Cake by blogger-baker extraordinaire Cenk Sönmezsoy of the blog Cafe Fernando was in order. This recipe appears in his recently released cookbook The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, a treasure trove of baking recipes which attest to the adjective obsessive — and will keep your sweet tooth satisfied through all four seasons. —Kristina

Why Cenk loves this recipe: This is the chocolate cake of my dreams! It has a deep chocolate flavor— thanks to the dark chocolate and blooming the cocoa powder with a mixture of heavy cream and strongly brewed coffee — a delicate and moist crumb, and a rich ganache glaze that adds just the right amount of fancy.

To win a copy of The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, leave an answer in the comments section below: What’s your favorite cake and what is the fondest memory you associate with it? Note: Given the heft of this cookbook, the winning copy is only available to a winner in the US, Canada, and the UK.

About Cenk: Cenk Sönmezsoy (pronounced jenk sun-mass-soy) is an author, blogger, photographer, and food stylist based in İstanbul. In 2006, he started Cafe Fernando, a food blog published both in English and Turkish which has garnered top recognition and awards from The Times of London and Saveur. His Turkish cookbook, Cafe Fernando–Bir pasta yaptım, yanağını dayar uyursun, published in June 2014, became an instant bestseller. The book was awarded “Best in the World—First Place” in the Blogger category at the 2015 Gourmand World Cookbook Awards and first place at Gourmand’s “Best of the Best.” The English-language version of his book, The Artful Baker: Extraordinary Recipes From an Obsessive Home Baker, was published in October 2017. Find Cenk on Instagram @cafefernando, twitter @cafefernando, and Facebook.

{Photography by Cenk Sönmezsoy}

Image above: Double Chocolate Bundt Cake

Image above: Cenk Sönmezsoy

 

Double Chocolate Bundt Cake

More than half of the six years I spent writing my Turkish cookbook, then creating this English language version, were devoted to perfecting the recipes. Give me another three years, I can assure you that some of the recipes would change. It’s not that the recipes are lacking in any way. It’s just my nature to continually retest until I’ve explored every nook and cranny, which sometimes results in my preferring a new version. I have yet to decide whether this compulsion is a blessing or a curse, but knowing that I’ve done everything I can to perfect a recipe is the only way I find comfort and peace. Here’s something else I can guarantee: If I’m lucky enough to one day publish a book of my greatest hits, drawn from my long list of works published through the years, this is the chocolate Bundt cake recipe I will include, exactly as you see it here. To me, this cake is perfection: strong enough to stand upright, yet fragile enough to yield to the slightest prick of a fork. The intense punch from strong brewed coffee and cocoa powder is softened by the sweet, sticky ganache glaze. Achieving this balance was no easy feat, but I was relentless — I baked one cake after another, tasted them all with and without the glaze, took all kinds of notes, ate more cake while comparing my notes, and finally reached a conclusion. The things I do for you!

Serves 10 to 12

Ingredients

  • Cake
  • 14 tablespoons (7 ounces; 200 grams) unsalted butter, softened, plus more for pan
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 1/2 cup (50 grams) Dutch-processed unsweetened cocoa powder
  • 2 teaspoons (10 grams) pure vanilla extract
  • 1/2 cup (120 grams) very strong brewed coffee or espresso
  • 1/2 cup (120 grams) heavy cream
  • 2 cups (280 grams) all-purpose flour
  • 1 1/2 teaspoons (6 grams) baking powder
  • 1/2 teaspoon (3 grams) baking soda
  • 1/2 teaspoon (4 grams) fine sea salt
  • 1 3/4 cups (350 grams) granulated sugar
  • 4 large eggs, at room temperature
  • Glaze
  • 5 ounces (140 grams) bittersweet chocolate (70% cacao), coarsely chopped
  • 3/4 cup (180 grams) heavy cream
  • 2 tablespoons (25 grams) granulated sugar
  • 1 teaspoon (5 grams) pure vanilla extract

Preparation

1

Set a rack in the lower third of the oven and preheat the oven to 325°F (160°C).

Generously butter a 10-cup (2.4-liter) Bundt pan. If your pan has an intricate design, use a pastry brush to reach all the nooks and crannies.

2

To make the cake, in a medium heatproof bowl, combine the chocolate, cocoa powder, and vanilla.

3

In a small saucepan over medium-high heat, bring the coffee and cream to a boil, stirring occasionally. Take the pan off the heat, pour the coffee mixture over the chocolate mixture, and whisk until the chocolate melts and the cocoa powder dissolves. Let cool completely.

4

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

5

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium-high speed until creamy, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, and beat for 1 minute after each addition, scraping down the sides of the bowl as needed. Reduce the speed to low and beat in one-third of the flour mixture, followed by half of the chocolate mixture. Repeat with another third of the flour mixture and the remaining chocolate mixture. Finally, add the remaining flour mixture and beat just until incorporated.

6

Remove the bowl from the mixer and scrape down the sides of the bowl with a silicone spatula, reaching down to the bottom to incorporate any unmixed dry ingredients. Scrape the batter into the prepared pan and smooth the top.

7

Bake until a wooden toothpick inserted into the cake comes out clean, 50 to 55 minutes. Set the pan on a wire rack to cool for 10 minutes. Invert the cake onto the rack, set the rack over a baking sheet lined with parchment paper, and let cool completely.

8

To make the glaze, put the chocolate in a medium heatproof bowl.
In a medium saucepan over medium-high heat, bring the cream, sugar, and vanilla to just below a boil, stirring frequently. Take the pan off the heat and pour about half of the hot cream mixture over the chocolate. Stir gently with a silicone spatula until blended. Add the rest of the hot cream mixture, stirring gently until the chocolate melts completely. Immediately scrape the glaze into a small heatproof pitcher and pour it over the cake, allowing it to drip down the sides.

Using a cake lifter, transfer the cake onto a serving plate, and serve. (You can scrape the excess glaze on the parchment into a bowl and enjoy it later as an ice cream topping.)

9

Storage: The cake will keep under a cake dome at room temperature for up to 3 days.

 

 

Reprinted from The Artful Baker by Cenk Sönmezsoy (ABRAMS © 2017)

Suggested For You

Comments

  • Texas Sheet Cake/Mississippi Mud Cake (I’ve had different relatives call it different things). This was a favorite growing up that I always requested for my birthday (and for a few other special occasions. I’m not a huge cake person, but I love chocolate, so almost-brownie like thin cake plus fudgy icing was just what I wanted in a cake as a kid.

  • I still have a soft spot for the funfetti cakes of my childhood – not just for the classic birthday cake taste, but the fun decoration. I remember most an amazing tiered carousel cake my mom made for my 5th birthday!

  • My favorite is white cake; I’ve never been a huge chocolate fan, so I remember my Mom making me white cakes with a fruity filling when I was little. I still love them that way!

  • I love my grandma’s lemon velvet cake, a moist lemony cake with a glaze that melts through the cake. My mom made it for my dad’s birthday each year.

  • My favourite cake is a chocolate buttercream cake. My mom in law made this for me one of the first times I met her and I quickly fell in love with her and her son!

  • My favorite cake is plain cheesecake — but the one made with cottage cheese (not cream cheese), flavored with lots of lemon zest, and with a crumb crust made with Holland Rusks rather than graham crackers. Memories center around my mother having made it as a really special, once-a-year treat, and more recently, my making it for my grown children’s birthdays.

  • A French bakery in Baltimore makes a flourless chocolate cake with a crunchy, hazelnut praline-like layer on the bottom. I discovered the cake and the little bakery over 25 years ago while planning my wedding. My sisters still say it was the best wedding cake they’ve ever had. The bakery has since grown in success and have opened branches in several locations. They still make the cake but now the hazelnut layer is significantly thinner, which makes me a little sad. But these days I have a favorite recipe for a flourless chocolate-hazelnut cake which I make for special dinners.

  • It is great baking weather here in the frigid northeast! Yesterday I baked a sauerkraut cake similar to the one my mom used to make. That cake would tie with my carrot cake which is a dense, rich cake made with applesauce and lots of fruits. My favorite cake related memory is when my brother used my carrot cake recipe at the local bakery and advertised it in the local paper with my name on it (I had a different name at the time), Mrs. Weiss’s Carrot Cake. The ad read, “Yes, Virginia, there really is a Mrs. Weiss.”

  • My favorite cake is angel food, topped with lemon whipped cream and fresh raspberries. I made it for my first holiday celebration with my boyfriend, and all his friends loved it!

  • My mom’s sponge zebra cake.The 90’s in the Balkans were not an easy time and our parents were basically magicians – providing us with good food in the years of inflation and not much money available. So there was always a lot of home cooking cause it was not easy to buy stuff. My whole generation ate the zebra cake often – it was simple and cheap, part vanilla part cocoa. I’ve made it recently and took me back to those years. Almost like my mom’s. Miss her and miss her baking.

  • My favorite cake is rum cake, my Great Aunt would always make it for the holidays and now my Sister makes it for us, it’s something the family fights over the biggest piece.

  • Choosing a favorite is too difficult! One memorable celebration cake was from a bakery in Healdsburg, CA (the bakery later became my first job after high school): a chocolate layer cake with a chocolate fudge and fresh raspberry filling.

  • My favourite cake is a date-walnut cake. When the walnuts start falling of the trees in my parents’ garden, it’s the sad announcement of the end of summer but hurray, welcome autumn. It is also the only bake my dad makes, he’s fond of walnuts. Now I live far away from my parents but if I see walnuts, I can’t help but prepare this cake.

  • I love my grandma’s very easy chocolate biscuits vanilla cream cake. It is super straightforward, a layer of crumpled dark chocolate digestive biscuits, a layer of vanilla cream, and thus alternating them 5 times. For my grandma who has been looking after me while my mother and father were employed full time this was both an educational and a babysitting tool. I started as early as 3 bashing the cookies for the layers. It gave her freedom, it gave me confidencd

  • My favorite cake is my family secret recipe, Carrot Pecan Cake with Lemon Cream Cheese frosting. My mother-in-law asked for the recipe so of course I had to give it to her! But when she said, “Honey, it doesn’t taste like yours.”, I realized I have tweaked the recipe over the years and have never written it down. I guess it’s still secret after all!

  • My Aunt Bea’s sour cream coffee cake. Not unusual for a woman of her time, Bea channeled her considerable creativity into becoming a domestic heroine- cooking, baking, sewing, gardening- you name it, Bea could do it and well. This coffee cake is emblematic of her considerable baking skill- dense with cinnamon and chocolate, with just enough sour cream tang. Pure heaven. I made the recipe to take into work- where it was received with RAPTURE!
    The sense memory of summertime burgers in my cousin’s backyard with home grown tomatoes and cukes, then homemade angel food cake or brownies is total bliss. As the weather cooled and holidays began, the coffee cake would arrive along with her superb pot roast- moist and delectable, her cooking is a memory I will never forget.
    Time to put her recipes into a book….

  • My husbands mother makes this delicious red cake with her special frosting! We asked her to make the cake for our guest at our wedding and it was so special and wonderful! That is definitely my fondest memory of it :)

  • My sister is a baker and makes an amazing banana, graham cracker cake for family parties- which I LOVE. Other than that my favorite is the almond cake my kids made me for my birthday this year- went to the store on the bus and bought the ingredients themselves! They are 16 and 10 years old mind you :) This recipe looks amazing, will definitely make!

  • Banana Cake with Cream Cheese Frosting…it brings back the memories of being at Grandma’s house as a kid on a late Sunday afternoon and sitting down to enjoy a piece of Grandma’s special cake.

  • My favorite cake is a chocolate almond torte with a crushed vanilla wafer crust. I felt so fancy and cool in high school when I would make it. It’s one of the the first desserts that made me feel like I was the baker in my family. It’s still a family favorite for birthdays and special occasions.

  • Guava chiffon cake always reminds me of my childhood and lovely summer celebrations with family in Hawaii.

  • It would have to be the chocolate gluten free cake that was my wedding cake. It was perfect and soooo delicious. This book looks amazing and I would love to get my hands on it.

  • My mom’s delicious chocolate cake hot straight out of the oven! My twin sister and I would fight over who gets the end slides ( out of a rectangular pan. My favorite memory is of both of us fighting to lick the most remaining batter from the bowl and the mixer prongs every time my mom made the cake. It was a favorite in the family and outside as well!

  • My favourite cake – my mum used to make this amazing chocolate zucchini cake. Her garden would blow up in the summer time and we’d have an abundance of vegetables. Her answer to using up errant zucc’s was to create the worlds most moist chocolate cake – so good.

  • One of my favorites is a ridiculously rich flourless chocolate cake that always reminds me of my grammie. I might make it for my birthday this Friday! Ooooorrr maybe this delicious bundt. Hard to say 😏

  • My most beloved cake is one a friend surprised me with years ago, Vermont maple oatmeal cake. The maple buttercream frosting was so very smooth and rich. The layers were oaty but but not too dense. The cake was garnished with maple glazed oats. Magnificent cake ! And my friend brought it to me for no particular reason at all! I’ll always remember that surprise! And she would make this very cake for my birthday for a number of years, until we began to fear for the health of our hearts. Now it’s a rare rare treat, but it’s ever fresh in my memory.

  • My favorite cake is my mom’s German Chocolate Cake. It is a family recipe my Grandfather’s mom used to make, and now my mom makes it every year on his birthday. It is the perfect combination of sweet coconut, salty pecans and rich chocolate and brings back many fond memories of family celebration.

  • My mom passed on a depression-era chocolate cake recipe called Mrs. Hunters. No eggs, butter or milk. It’s leavened with baking soda and vinegar which somehow intensify the chocolate flavor. It is unbelievably moist.

  • The chocolate bundt cake looks divine! My favorite is my husband’s grandmother’s red velvet cake. She died before I was in the picture. My husband often talks about that cake and doesn’t like hardly any other red velvet cake. We found the recipe stored in a box…or rather, we found the ingredients. Some of her instructions were missing, so I did some guessing and tweaking. I felt I had “arrived” as a baker when my husband said my cake tasted like his grandmothers.

  • I loved my first adventures making cake in early high school, and of course I had the most fun with my favorite, RED VELVET, and then I also enjoyed experimenting with different types of buttercream!

  • My mother’s sponge cake, made in a bundt pan for each of our birthdays every year. Slices were served with whipped cream.

  • There are a million and a half glitzy baking books with gorgeous photographs and mouth-watering flavor combinations. However, my favorite cake recipe is the almond cake in the Williams Sonoma publication “Cake.” I have tried other recipes, but nothing compares to this simple bundt cake. The sugar is in check, allowing the almond flavor, which comes from a combination of paste and extract, to truly sign. Like a fine cheese, it ages gracefully. A wedge is just at home adorned with candles at a birthday celebration as it is with a dollop of yogurt and some fresh fruit for breakfast the next day.

  • So many favorites through the years, but one I recently resurrected at a dinner party is the Hummingbird Cake. Although it’s a Southern U.S. cake, my Northern U.S. grandmother introduced me to it. I call it the Happiness Cake because it brings back lots of great memories AND makes me smile because it’s so darned good!

  • My favorite cake is a Butterscotch Coffeecake that both my mother and I have made through the years for when we have family come to stay with us. The flavor is rich enough for a satisfying dessert, but it technically is a coffeecake, so we can also serve it for breakfast. So many fond family traditions and memories were made while eating this cake!!

Leave a Reply

Design*Sponge reserves the right to restrict comments that do not contribute constructively to the conversation at hand, contain profanity, personal attacks, hate speech or seek to promote a personal or unrelated business. Our goal is to create a safe space where everyone (commenters, subjects of posts and moderators) feels comfortable to speak. Please treat others the way you would like to be treated and be willing to take responsibility for the impact your words may have on others. Disagreement, differences of opinion and heated discussion are welcome, but comments that do not seek to have a mature and constructive dialogue will not be published. We moderate all comments with great care and do not delete any lightly. Please note that our team (writers, moderators and guests) deserve the same right to speak and respond as you do, and your comments may be responded to or disagreed with. These guidelines help us maintain a safe space and work toward our goal of connecting with and learning from each other.

x