Tuesday, September 20, 2011

Chocolate Brownie Bundt Cake

For the cake:

1 cup cocoa powder, sifted, plus more for dusting pan
1 3.5 oz bar of Ghirardelli Twilight Delight 72% cacao chopped
1 cup boiling water
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 1/4 tsp. kosher salt
 2 1/2 sticks unsalted butter
2 1/2 cups firmly packed light brown sugar
5 eggs, lightly beaten
3 tablespoons cold  brewed coffee
1 1/2 cups coconut milk

Have all the ingredients at room temperature.  Preheat an oven to 350degrees F. Grease the Bundt Cake Pan and dust with cocoa powder; tap out the excess.  To make the cake, in a bowl, combine the 1 cup cocoa powder and the  chopped chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. In another bowl, sift together the flour, baking soda and salt. Set aside, in a large bowl cream the butter and sugar  and cold coffee together and slowly mix with the chocolate mixture until completely incorporated. Then start adding the  beaten eggs, once the eggs are mixed in, you can start adding the coconut milk and flour mixture, alternating between the two.  Slowly pour batter into your bundt cake pan, bake for about 45 minutes or until a knife comes out clean. When cake is done let the cake set for 15 minutes to cool and use a butter knife to loose the edges, and flip on to a cake plate.

For the icing

1 stick of melted butter ( not margarine )

6 tsp of milk

1 box of confectioners sugar

2 tablespoons cocoa

 Melt butter  in a sauce pan on stove and add milk, then stir in the sugar  and the cocoa a little at a time  until smooth then drizzle on the cake before it cools.

No comments:

Post a Comment