Espresso Fudge Cake with Kahlua Glaze
From: Bon Appétit May 2001
Yield: One 10” tube cake
Difficulty: Easy
Preparation: 30 minutes plus baking and cooling times
This simple Bundt cake is a stunner: The sour cream and eggs make it ultra-moist and rich, while the espresso ups the intensity of the chocolate and downplays its sweetness.
Cake:
4 ounces semisweet chocolate, chopped
One 18.25-ounce box Betty Crocker Super Moist Devil’s Food Cake Mix with Pudding
1 cup sour cream
½ cup vegetable/canola oil
3 large eggs
1/3 cup Kahlua liqueur
3 Tablespoons instant espresso powder, such as Medaglia D’Oro
Kahlua glaze:
3 Tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
3 Tablespoons Kahlua liqueur
Make cake: Position rack in center of oven and preheat to 350° F. Coat inside of 10” Bundt pan with nonstick cooking spray.
Two methods to melt chocolate, your choice
Melt chocolate: In a microwave place coarsely chopped chocolate in a proper container and microwave at medium (50%) for 1 ½ to 4 minutes, stopping and stirring often until chocolate is shiny and melted. If overheated chocolate can become grainy.
Melt chocolate: On top of the stove place coarsely chopped chocolate in top of a double boiler over hot, not simmering, water. As the chocolate melts, stir until melted and smooth.
Let melted chocolate cool to room temperature.
Place cake mix in bowl of electric mixer fitted with whisk attachment. Add sour cream, vegetable oil, eggs, Kahlua, espresso powder and cooled chocolate. Mix on low speed for 2 minutes, or until just combined. Remove bowl from mixer and scrape down sides with rubber spatula, folding in any remaining unincorporated ingredients.
Pour batter into prepared pan and smooth top. Bake for 45-5-0 minutes, or until skewer inserted in center comes out clean. Cool cake on wire rack for 5 minutes, and then turn cake out of pan onto wire rack. Allow to cool completely.
Make glaze: Combine melted butter, confectioners’ sugar and Kahlua in small bowl; whisk until smooth. Pour glaze over top of cake, allowing it to run down sides and center of cake.
From: Bon Appétit May 2001
Yield: One 10” tube cake
Difficulty: Easy
Preparation: 30 minutes plus baking and cooling times
This simple Bundt cake is a stunner: The sour cream and eggs make it ultra-moist and rich, while the espresso ups the intensity of the chocolate and downplays its sweetness.
Cake:
4 ounces semisweet chocolate, chopped
One 18.25-ounce box Betty Crocker Super Moist Devil’s Food Cake Mix with Pudding
1 cup sour cream
½ cup vegetable/canola oil
3 large eggs
1/3 cup Kahlua liqueur
3 Tablespoons instant espresso powder, such as Medaglia D’Oro
Kahlua glaze:
3 Tablespoons unsalted butter, melted
1 cup confectioners’ sugar, sifted
3 Tablespoons Kahlua liqueur
Make cake: Position rack in center of oven and preheat to 350° F. Coat inside of 10” Bundt pan with nonstick cooking spray.
Two methods to melt chocolate, your choice
Melt chocolate: In a microwave place coarsely chopped chocolate in a proper container and microwave at medium (50%) for 1 ½ to 4 minutes, stopping and stirring often until chocolate is shiny and melted. If overheated chocolate can become grainy.
Melt chocolate: On top of the stove place coarsely chopped chocolate in top of a double boiler over hot, not simmering, water. As the chocolate melts, stir until melted and smooth.
Let melted chocolate cool to room temperature.
Place cake mix in bowl of electric mixer fitted with whisk attachment. Add sour cream, vegetable oil, eggs, Kahlua, espresso powder and cooled chocolate. Mix on low speed for 2 minutes, or until just combined. Remove bowl from mixer and scrape down sides with rubber spatula, folding in any remaining unincorporated ingredients.
Pour batter into prepared pan and smooth top. Bake for 45-5-0 minutes, or until skewer inserted in center comes out clean. Cool cake on wire rack for 5 minutes, and then turn cake out of pan onto wire rack. Allow to cool completely.
Make glaze: Combine melted butter, confectioners’ sugar and Kahlua in small bowl; whisk until smooth. Pour glaze over top of cake, allowing it to run down sides and center of cake.
