Over the River...

I'm getting ready to go to Thanksgiving #2. I don't have to bring much, just my jammies and my toothbrush and the desserts. The cheesecake is still in its springform so it isn't ready for its closeup but the chocolate cake is all dressed up and ready to go.


I've never made this recipe before so I don't know how it tastes but it really smells like chocolate cake. You know that smell. One whiff and you're ready to devour the entire thing. It took some self-control not to cut myself a slice. Fortunately my inner (or let's face it, outer) perfectionist was there to remind me that one cannot arrive at a party with a slightly eaten cake.

I hope you're not tired of all these baked goods because there are going to be many many more before this season is over.

Right. You want the recipe. And again, really easy.

Double Chocolate Bundt Cake
(a little note here. the published recipe calls for a 12 cup pan but I used a 10 cup and found it was just fine.)
5oz bittersweet chocolate chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all purpose flour
1/2 cup Dutch processed cocoa
1 Tbs baking soda
3/4 tsp salt
1 cup strong brewed coffee
1 cup buttermilk

for glaze:
1/3 cup heavy cream
1/2 Tbs corn syrup
1/2 Tbs butter

Preheat the oven to 350 degrees
Butter your bundt pan-even if it is non-stick. Nothing worse than having it stick and get pulled apart when you try to take it out. You might be forced to eat the evidence before trying again.

Melt 2 oz of the chocolate. Let cool slightly, add the oil, the sugar and then the egg. Whisk until smooth. Whisk together flour, cocoa, baking soda, and salt. Add half to the chocolate mixture along with 1/2 cup of coffee and 1/2 cup of buttermilk. Mix until smooth. Add remaining dry ingredients and then the remaining coffee and buttermilk. Mix until smooth. Pour into the pan and bake for about 40-45 minutes. Let it cool in the pan for 10 minutes then turn out onto a rack and let cool completely. (You may want to hold your breath at this point in order to avoid temptation.)

Add the corn syrup and butter to the remaining chocolate. Scald the cream and pour over the chocolate mixture. Stir until smooth. If the chocolate doesn't melt completely you can warm the mixture over hot water until it does. Let it stand about 5 minutes then pour it over the cake. Let it stand until the ganache sets, about 30 minutes, before serving.