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Dolly's Chocolate Bundt Cake

A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 1 large cake
Dolly's Chocolate Bundt Cake

Source: Mad Hungry, October 2010

Ingredients

Cake

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup chopped semisweet chocolate
  • 1/2 cup chopped walnuts (optional)
  • 1 cup buttermilk

Glaze

  • 1 cup finely chopped unsweetened chocolate
  • 1/2 cup sugar
  • 1/3 cup (5 1/3 tablespoons) unsalted butter
  • 2/3 cup heavy cream
  • 2 tablespoons rum or brandy (optional)

Directions

  1. Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan.

  2. To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.

  3. In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.

  4. Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.

  5. Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.

  6. For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.

Reviews (6)

  • marieandjimcory 29 Jan, 2012

    I wish I had read the reviews before making this cake for my daughter's birthday. Was very dry and the chocolate sauce was grainy. Will not make it again.

  • Libbey50 22 Jan, 2011

    I agree that the cake was not very chocolately, and not moist. I only cooked at 325 the 55 min. My problem was the glaze, I cup of unsweetened chocolate squares, that a lot and it take more than 1/2 cup of sugar to sweeten. I ended up using 1 cup. Will not make again, the recipe went in the recycle pile.

  • NancyMiyares 6 Nov, 2010

    I tasted the batter before I put it in the pan. It did not taste chocolatey, so I doubled the semisweet chocs. and it still does not taste like a chocolate cake.
    VERY DISAPPOINTED.... Waste of time and money.... The icing I had the same trouble being grainy. Through it down the drain. NO GOOD. I have better cake recipes. Nmiyares

  • DealeontheChesapeake 30 Oct, 2010

    Delicious, quick and easy. Thank you!

  • femerald 20 Oct, 2010

    My glaze was slightly grainy. Could it be because I didn't bring butter to room temp.?

  • grandppepere 20 Oct, 2010

    Does these recipes have recipes in box where we can save the recipes

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