I have a stack of food magazines a mile high with so many interesting recipes. While they look fun to try out, what I’ve found is that most people, most of the time prefer food that doesn’t go too far out on a limb. Since cake was on my mind (yet again), I thought I should start compiling a bunch of cake recipes for making “just in case someone comes over unexpectedly” kind of cakes that taste good, most people would like, freeze well, and won’t drive me crazy to make. Based on a special request from my mom, the first one I ended up doing was a chocolate Bundt cake–based on oil and not butter–studded with some chocolate chips. This one’s for you, Mom!
I got two things out of the way that I don’t like to do when it comes to baking cakes: preparing the pan and sifting the flour (and baking soda and salt). To prepare the pan, I greased it with butter and then dusted the pan with cocoa powder instead of the usual flour.
The next thing I did was boil some water to be used to melt some chocolate chips.
I poured the boiling water over the chocolate chips and some cocoa and let it sit a bit, covered. Some instant espresso powder would have been ideal to add in too because it nicely brings out the chocolate flavor in cakes, but alas, I didn’t have any.
I mixed it until smooth.
Then came beating together some eggs with brown and white sugar.
I beat it to the ribbon stage.
Then came adding in the oil, vanilla, and chocolate mixture.
Then came mixing in the sifted flour mixture–on low-speed to ensure against over-mixing.
Before the flour was fully incorporated, I added in some chocolate chips.
I finished mixing and poured the batter into the Bundt pan.
Into the oven it went for 45 minutes. My oven was quick that day–it usually should go for 50 minutes. Lucky I checked early!
After about 10 minutes, I loosened up the edges with a knife and turned the cake out onto a wire rack to cool completely.
After the cake was at room temperature, I made a chocolate glaze. If I were in a time crunch, I would have opted instead for just dusting the cake with some confectioner’s sugar.
For the glaze, I first brought to a boil butter, a touch of water, and, for a tasty twist, some honey. [Corn syrup is normally what I would have used–either one works fine.] I removed the pot from the heat and poured in some chocolate chips.
I then stirred it all together until the chips fully melted and the mixture was completely smooth.
I let it sit to cool slightly for just a couple of minutes. Then, while it was still warm, I poured the glaze straight out of the pot over the cake.
I tried to use a zig zag, drizzling motion so that the glaze dripped down the sides of the cake, yet still covered the top.