For St. Patrick’s Day we had two delicious bundt cakes. I don’t know what it is about them, but they’re so fun and vintage feeling. Nobody makes bundt cakes to celebrate anymore. Except me. The first we had was a pistachio bundt cake, along with a chocolate one with chocolate glaze.
Chocolate Bundt Cake
- 1 cup all purpose flour
- 1 cup sugar
- 1/2 cup Unsweetened CocoaPowder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, oftened
- 2 tablespoons flavorless vegetable oil (such as canola or safflower)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup cool water
- 1/2 cup Ghirardelli Semi-Sweet Mini Chips
1. Position a rack in the lower third of the oven. Preheat the oven to 325 degrees. Grease a 6-cup tube pan thoroughly. If using an 8x2-inch round cake pan, line the bottom with a circle of parchment paper.
2. In a large mixing bowl, thoroughly mix the flour, sugar, cocoa powder, baking soda, and salt for 60 seconds on low speed with the electric mixer. Add the butter, eggs, oil, vanilla, and 2 tablespoons of the water. Beat on low speed just until all of the dry ingredients are moist.
3. Turn the mixer to medium speed and beat for 1 minute. Scrape the bottom and sides of the bowl. Add 3 tablespoons water and beat for 20 seconds on medium speed. Scrape the bowl and add the remaining 3 tablespoons water. Beat for 20-30 seconds until the batter is smooth. Fold in the chocolate chips. Scrape the batter into the pan and spread it evenly.
4. Bake 35-40 minutes (do not open the oven for the first 30 minutes) or until a toothpick inserted into a cakey place in the center of the cake comes out clean (except for melted chocolate chips).
5. Set the pan on a rack to cool for ten minutes. Invert the cake onto rack (turn the round cake right side up) to cool completely.
You can find the recipe here.
For the glaze I mixed some cocoa powder with heavy cream and a few spoonfuls of powdered sugar. To make it extra rich, I melted some chocolate chips in the microwave and mixed them with this thinner glaze. Be sure to mix the melted chocolate with the other mixture completely and quickly so that the ingredients do not seize and become clumpy.