BUTTERMILK AND BUNDT PANS

BUTTERMILK AND BUNDT PANS

I bought a quart of buttermilk to make a cake for 4th of July and didn’t need it all.  Why a quart? Because I knew if I didn’t use it all, I would have an excuse to bake something else. Like I need an excuse.

My Nordic Ware Anniversary 12-cup Bundt pan arrived as promised and with perfect timing. I would use it and the remaining buttermilk to make my TRIPLE – CHOCOLATE BUTTERMILK POUND CAKE. Buttermilk may be a main ingredient but Chocolate is the STAR.

Before we get into this recipe, let’s talk about Bundt pans for a minute. I have 30 plus Bundt pans - yes that’s correct. I am a believer you can never have too many Bundt pans.        Anyway… When using a Bundt pan, it’s important to know the bakeable capacity of your pan.

King Arthur Flour’s blog Flourish, has lots of information on Bundt pan capacities and how to find out yours. https://blog.kingarthurflour.com/2016/08/02/bundt-pan-size/

I use a permanent marker to write the number of cups - bakeable capacity -on my Bundt pans.

 Marked capacity for future reference.  To determine the bakeable capacity  of your pan, full the pan with water to 1 1/4 inches below the rim. Measure the water, that's its bakeable capacity.  

Marked capacity for future reference.  To determine the bakeable capacity  of your pan, full the pan with water to 1 1/4 inches below the rim. Measure the water, that's its bakeable capacity.  

ALWAYS PROPERLY PREPARE YOUR PAN. It should be well-greased (with shortening) and floured. Baker’s Joy is my preference, but use what works for you.

On to the recipe...

    Cake Ingredients

    2 cups all-purpose flour

    ¾ cup unsweetened cocoa ( I used King Arthur Flour Triple Blend Cocoa)

    ½ reason baking powder

    1 teaspoon salt

    1 ½ cups unsalted butter, room temperature

    3 cups granulated sugar

    5 large eggs, room temperature

    1 ¼ cups buttermilk

    2 teaspoons instant espresso

    2 teaspoons vanilla extract

    1 cup 60% cacao -bittersweet chocolate morsels

 

    Chocolate Glaze

    ¾ cup semisweet chocolate morsels

    3 tablespoons butter

    1 tablespoon light corn syrup

    ½ teaspoon vanilla extract

 

How to Make the Cake

    Preheat oven to 325 degrees. Whisk together flour, cocoa, baking powder and salt. In a medium bowl, beat butter using an electric mixer, until smooth. Gradually add granulated sugar, beat until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine buttermilk, espresso, and vanilla in a small bowl. Add flour mixture to egg mixture alternately with buttermilk mixture - beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into prepared 12-cup Bundt pan.

    Bake at 325 degrees for 1 hour and 15 minutes to 1 hour and 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack for 20 minutes. If cake cools in pan it could be difficult to remove.  Invert pan and remove cake to cool completely on rack.

 She's cooling...

She's cooling...

 

How to Make the Glaze

In a microwave safe bowl, combine semi sweet morsels, butter and corn syrup. Microwave at Medium or 50% power for 1 to 1 ½ minutes or until morsels begin to melt, stir after 1 minute. Add vanilla and stir until smooth.

When cake is completely cooled, drizzle with warm glaze and enjoy.

 Drizzled with glaze and chocolate shavings.

Drizzled with glaze and chocolate shavings.

I ate the first slice with the homemade vanilla bean ice cream Britt made for 4th of July. He is a real “sweetheart.”

 The first slice

The first slice

Until next time...

It's all about the Sweet Dough!

It's all about the Sweet Dough!

A JUNE TO REMEMBER

A JUNE TO REMEMBER