Can I admit something that will make me sound slightly ridiculous? I like posting here on the blog every Monday, Wednesday and Friday because 1) I like routines and 2) it’s nice and even that way. You know, one day in between during the week and then the weekend. Perfect. Even. Just the way I like it.
It has been KILLING me that I have gotten off schedule. Like I think about it all the time. And then I yell at myself (on the inside of course) to stop being so silly and that sometimes life happens. But then my sister jokingly mentioned how she was “mad” that I did not have a post up last Monday and so I am determined to do it. I’m telling you this so I have to get back on my “schedule.” Because if I make it public, then I have to do it. Right? Right?
So I’m starting off your Monday with a super chocolatey cake that I made for a co-worker’s birthday. I wanted to make a bundt cake since I like the way they look and they are typically less work than layer cakes. I had my eye on this recipe for some time and this was the perfect reason to give it a whirl. I also had an open jar of Trader Joe’s Cookie Butter from making a batch of these, so I decided it would be fun to top the cake with a cookie butter glaze.
Now, I’m not the best judge when it comes to chocolate cake. While I certainly love chocolate, when it comes to cake I’m a vanilla girl all the way. Chocolate cake is just not my thing. But, I will tell you that everyone really enjoyed this and it went over very well. It is super chocolatey after all! Personally, my favorite part was the biscoff glaze. I could eat that stuff with a spoon.
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- ¾ cup boiling water
- 3 ounces good quality bittersweet chocolate, chopped
- ¾ cup sour cream
- 12 tablespoons butter, room temperature
- 1 ⅔ cups packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup mini chocolate chips, plus extra for garnish
- ¼ cup Biscoff spread (or Trader Joe’s Cookie Butter)
- ¼ cup heavy cream
- 1 ½ cups powdered sugar
- 2 teaspoons light corn syrup
- few tablespoons whole milk
- To make the cake: Preheat the oven to 350 degrees. Generously spray a bundt pan with nonstick cooking spray and dust lightly with cocoa powder. Set aside.
- In a small bowl, whisk together the flour, baking soda and salt.
- In a medium heatproof bowl, add the cocoa powder. Pour in the boiling water and whisk until combined. Add the chopped chocolate to the bowl and whisk until smooth. Next add the sour cream and mix until combined.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Beat on medium speed until light and creamy, about 2 minutes. Add in the eggs one at a time, beating after each until incorporated. Add in the vanilla and beat until combined. With the mixer on low speed, add ⅓ of the flour mixture. Next, add in half of the chocolate mixture. Repeat this process, adding another ⅓ of the flour mixture and then the remaining half of the chocolate mixture. Finish by adding the remaining ⅓ of the flour mixture. Mix until just combined. Remove the bowl from the mixer and fold in the mini chocolate chips.
- Pour the batter into the prepared bundt pan. Bake for 50 to 60 minutes, until a toothpick inserted into the middle comes out mostly clean (with just a few crumbs attached). Set the pan on a wire rack to cool for about 10 minutes. Once cool enough to handle, place a cooling rack on top of the cake and carefully flip over to remove from the pan. Let the cake cool on the rack completely before glazing.
- To make the glaze: In a small bowl, add the cookie butter, cream, powdered sugar and corn syrup. Whisk until smooth. Add milk, about a tablespoon or less at a time, to achieve desired consistency.
- Pour the glaze over the cooled cake as desired. Garnish with mini chocolate chips.
Cake adapted from Culinary in the Desert via Bakers Royale. Glaze slightly adapted from Bake at 350.