I made this cake somewhere around Christmas. So a long pending post but it was not the only one Bundt Cake which was waiting to see its face on my blog, there was another one, which too I made long ago and came out delicious but I have just 1 or 2 clicks of that cake, so I shelved that cake hoping to make that again and share with many photos.
With this Chocolate Bundt Cake too, situation was such that I could not take many photos, reasons all known to you (household chores) but later thought of posting it.
Till this cake, its just me who took the cake for everyone I am visiting but when my husband too asked me to bake a cake for his friend with whom he was meeting after a very long time. I was happy and planned a beautiful iced cake. But when he said he has to leave home early and he will meet him late in the evening. And cake will lie in the car for 6 – 7 hours that forced me to change my mind and opt for an un iced cake. Of course, I can add fondant decoration too, but I was not sure whether they will like it or not, above all, I don’t want to give any wrong impression of my cakes. I wanted to gift something which would guarantee tastes but at the same time would be a new recipe (reasons you all know) so I ended up making a chocolate cake because when the cake is chocolate, you can’t question it’s taste and it would surely wins everybody’s heart.
Next day they called and said all good things about this cake and took the the recipe too.
I made some changes in the recipe one was the obvious one, replacing plain flour with whole wheat flour, replacing rum with orange juice and sour cream with hung yogurt.
Recipe adapted from Martha Stewart
- 2 1/2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup whole milk
- 1/2 cup hung yogurt
- 225 gm butter, plus more for pan
- 1 1/2 cups sugar
- 4 large eggs
- 1 teaspoon pure vanilla essence
- 1/2 cup chopped nuts
- 85 gm bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons orange juice
Preheat oven to 180 degree C. Butter a bundt pan. Sift flour, cocoa, baking soda, and salt in a large bowl. Fold dry fruits into the dry ingredients. Mix milk and yogurt in a small bowl.
Cream butter and sugar until light and fluffy. Add lightly beaten eggs, vanilla and milk mixture. Beat with a hand mixer for 4 minutes at high speed. Fold the dry ingredients into the wet. Spoon batter into pan. Bake until a tester inserted in center comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack. Invert cake.
Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and juice and mix until smooth.
Pour glaze over cooled cake.