Thursday, July 09, 2015

Chocolate Kahlua Bundt Cake

Another rainy day here in Sweden....what we need is cake to perk up the spirits!  I seem to be in a Bundt cake phase  The shape makes even the most simplest cake more festive.  And there is no need to do anything fiddly like frosting, because the cakes look great with a simple glaze or just a dusting of powdered sugar.  This recipe is made easier by melting the butter with the cocoa on the stovetop. Without having to cream the butter, you don't even have to take out your mixer.  Just do it by hand with a whisk.

I have taken a classic chocolate Bundt cake recipe and enriched it with Kahlua, a coffee liquer. The coffee flavor justs adds  depth to the chocolate flavor, without taking over.  If you don't have Kahlua, you can substitute some strongly brewed coffee, or even a heaping teaspoon of instant espresso powder mixed with water.

To gild the lily, I have dusted the buttered bundt pan with dried coconut.  It helps the cake release from the pan smoothly, makes a pretty pattern on the cake, and gives some extra flavor.  If you don't like coconut, you can dust with cocoa powder instead.

The cake has a light, moist texture, with a medium chocolate flavor. Eat it as is, with a glass of milk.  Or serve with whipped cream and some berries for a more elegant dessert.

Serves 10
(using a 10 to 12 cup Bundt pan)

226 grams (1 cup) butter
28 grams (1/3 cup) cocoa powder
1 teaspoon salt
3/4 cup water
256 grams ( 2 cups) flour
325 grams (1 3/4 cups) sugar
1 1/2 teaspoon baking soda
1/4 cup Kahlua or other coffee liquer
2 eggs
1/2 cup sour cream
1 teaspoon vanilla
a handful of dried coconut

Heat your oven to 180C (350F). In a small pot, put in the butter, cocoa powder, salt and water.  Put it over a medium heat, letting the butter melt, stirring occasionally.

While the cocoa mixture is heating, take out a large bowl and put in the flour, sugar and baking soda.  Stir with a whisk to mix.

Once the butter has melted, stir the cocoa mixture until it is well combined.  Pour the cocoa mixture into the flour mixture, stirring well to combine.  Add the Kahlua and the two eggs and beat with the whisk until it is well combined.  Finally, add the sour cream and vanilla and beat until a smooth batter forms.

Butter your Bundt pan very well, making sure to get all the creases. Throw in a handful of dried coconut and shake it around the pan, making sure that the bottom and sides of the pan are well covered with an even coat.  Shake the pan and toss out any excess coconut.

Fill the pan with the batter, and bake 40 to 50 minutes until a tester comes out clean.  Let the cake cool for about 15 minutes, and then invert it onto a serving dish.

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