There are a few indulgences I can’t resist; and pretty much anything that includes chocolate is one of them. Surprisingly I have not made anything chocolate since probably the holidays so making a delicious chocolate dessert was a welcome addition into the kitchen.
I love bundt cakes, I think they are so pretty so I knew I wanted to feature a bundt cake this month. There were a few recipes that intrigued me but I when I stumbled on this Chocolate Bundt Cake recipe from Treaded Basil I knew this would be an excellent addition to this month’s challenge. This cake is rich and delicious and fabulous chocolate cake. The original recipe includes a orange glaze which I omitted and just simply dusted the top with confectioners sugar. This recipe is for a full size bundt cake however I choose to make my bundt cake into individual size bundt cakes and adjusted the cooking time accordingly.
A slice of this cake pairs wonderfully with a tall glass of cold milk.
Preheat oven to 350 degrees. Place rack to the lower middle position. Coat the inside of standard size bundt pan thoroughly with non-stick cooking spray.
Combine the chocolate, cocoa and instant espresso in a large bowl. Add the boiling water, cover, and let sit for 5 minutes to melt the chocolate. Whisk the chocolate mixture until smooth, then set aside to cool slightly, about 2 minutes. In a separate bowl, whisk the flour, baking soda and salt together.
Add sugar, oil, eggs and vanilla to chocolate mixture and stir until creamy and combined. Gradually add flour mixture into chocolate mixture stirring after each addition until all flour mixture is combined and all lumps are gone. Do not overmix.
Pour batter into prepared pan. Bake for 45-55 minutes (if using mini bundt pans adjust baking time to about 30-35 minutes) until cake tester comes out clean when inserted into center of cake. the cake until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 20-30 minutes, then flip it out onto a wire rack. Let the cake cool completely, about 2 hours. Drizzle the glaze [if using] evenly over the top of the cake, letting it drip down the sides, and let it set before serving, about 15 minutes.
1 cup confectioners sugar
5 teaspoons orange juice
1 teaspoon grated fresh orange zest
pinch of salt
Whisk all the ingredients together in a bowl until smooth.