Raw, noun: 13. unrefined sugar, oil, etc.
Bundt Cake Saturday ... on Friday!
Music: Dario Marianelli's "Atonement"
And here we are again. I thought I'd throw this puppy up a little early since you've been subject to some major bundt slackage of late. Tomorrow marks another in my series of yoga workshops, so I'm baking early again and will have the cake all set for our lunchtime potluck following the morning asana. I've got about 10 minutes until it's ready to come out of the oven, so let's see if we can't knock a little post out before it finishes.
This recipe is one I'd experimented with several weeks ago on the heels of Ben's Birthday Tower of Bundts. It crashed and burned, to put it gently. Once again I made the overeager mistake of trying to add too much to what would otherwise be a classically simple recipe. After throwing that first version straight into the kitchen trash bin, I tweaked a few things and gave it a second shot this morning. I think we'll be much happier with the results this time around.
We haven't had a chocolate cake in a few weeks, and I've been increasingly curious about the blend of chocolate and fruit flavors of late. Pomegranate has been relatively "hot" for some time now, and I was curious to see how fresh Pom juice might work in a recipe. So, I threw together a few basics and ended up with this delicious-smelling
CHOCOLATE POMEGRANATE BUNDT CAKE
Simple, really. Pretty, too. And I think it should come out quite nicely. You shouldn't have a hard time rounding up the basic ingredients.
1 chocolate cake mix
1 package instant chocolate fudge pudding
1 6-oz container of Rachel's Pomegranate Acai yogurt
1/2 cup oil
1/2 cup Pom juice
1/2 teas. vanilla extract.
Preheat oven to 350 degrees; grease and flour your bundt pan. Mix together cake mix, pudding, eggs, yogurt, oil, juice and vanilla. Beat well for 3-4 minutes until smooth. Pour into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean. Remove from oven, let cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.
Easy, no? And how 'bout that "Rachel's" Pomegranate Acai yogurt, eh? Must be meant to be. If you can't find a variation on Rachel's yogurt, you can always substitute a basic chocolate yogurt instead. Last time I added blueberries, thinking I'd make a Chocolate Pomegranate-Blueberry cake; let's just say that I got too excited about the berries and added too many, resulting in a gooey, gushy off-balance cake that fell apart in my hands. Lesson being: keep it simple, stupid.
Frosting-wise, this one's easy: just take your basic chocolate frosting and stir in fresh Pom juice until it reaches a good drizzling consistency. (You might want to heat it a bit on the stovetop or in the microwave in the process). Drizzle this over your cooled cake, and then go to town on the decorating.
I vacillated between adding some bright ruby-colored flowers that were dying on the coffee table, fresh raspberries or some rich velvety dried petals I had saved back in my kitchen. I ended up with the latter petals, and added a few switches of bear grass, as well. Perfect.
(Did I mention that I made two of these today? To the left is the heart-shaped version I'll take along to share with my co-workers and regulars tomorrow night; at right is the spiral version - not so unlike a spinning chakra or a yogic mandala symbol - to our final yoga philosophy potluck tomorrow noon.)