Bundt Cake Saturday!
Morning: foggy, cool
Music: Gershwin's "Rhapsody in Blue"
The fog rolled in last night after several unbelievably hot Indian summer days. I have a feeling it'll burn off in a few hours, but in the meantime it's still a cool foggy late August morning, and the heater's whirring, and the world is just waking up.
Today's bundt features a combo of two of my most favorite things: coffee and chocolate. This recipe is my virgin attempt from Matt's Bundt Cake Bliss cookbook (whoohoo, Matt), and I'm really excited about it. So brew up a strong pot, settle in with some breakfast, and get ready for a delicious
DEVIL'S FOOD ESPRESSO BUNDT CAKE
Yes, that's right. Big thick gooey gloppy Devil's Food, combined with actual espresso and a good pour of freshly-brewed coffee. This shit is going to be out of control.
I'm actually a little concerned because I've had the cake in the oven for nearly 45 minutes now and the batter, pre-baking, was the thickest I've ever seen. As in, nearly impossible to stir, or to pour into the bundt pan. So we'll see if this action works. We may need to try a Round 2. All signs are pointing to OK right now, but we'll give it a few more minutes in the oven and then check it out.
And good luck finding that espresso powder. There are a few versions available online, but I had to check at 3 different grocers before finally discovering some at the great little gourmet cooking shop (specializing in all things Italian) around the corner. Whew. You don't want to use ground espresso; you want the actual powder itself, as the granules are finer.
1 box (18-ounce) devil's food cake mix
1 small box instant chocolate pudding mix
1/2 cup strongly brewed coffee
1/2 cup vegetable oil
1 cup plain yogurt or sour cream (I used sour cream)
1/4 cup cocoa powder
2 teaspoons instant espresso powder
Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan using butter and flour and set aside. Place the cake mix and the pudding mix in a bowl and mix for 30 seconds. Add the remaining ingredients and mix well. Pour the batter into the pan. Bake for 50 to 60 minutes or until a toothpick comes out clean. Let cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
The recipe in this book recommends a homemade espresso glaze, but, being liberal in all things, but especially the use of frosting, I'm going to go ahead with a chocolate buttercream frosting instead.
Thought I'd add 2 teaspoons of instant espresso powder and a few tablespoons of brewed coffee to flavor the icing. We'll see if it works. (Experiment, my friends!)
UPDATE: Ok, I've actually got the cake out of the bundt now and cooling on the wire rack, and it's looking fine. I think my fears about the gloopyness were unfounded. There was a great whoosh of espresso-scented air when I took it out of the pan. Whew. And the kitchen is smelling like a big chocolatey-coffee swirl. Delish.
Now, onto that frosting.
I only added 1 T of coffee and the 2 t of espresso powder, to keep the frosting thick. I frosted that puppy and sprinkled a few handfuls of dark chocolate-covered espresso beans to finish. It's cute! And you'll get a nice buzz from eating it, too.
Dessert and stimulants in one. Sweet.