Black Cocoa Bundt Cake with Butter Bourbon Glaze
The months pass and I am drawn back to my kitchen and camera over and over again. It’s been three years now, and still I find baking to be as enticing and intoxicating as ever. Sure, there are days, many days, when I ask myself why I continue writing a blog. Some days I have answers, some days not. Nevertheless, I return. This blog, this space I have created to share my deep passion for baking continues to feed my soul, and that is the best answer I have at the moment. It is enough.
Special occasions hunger to be celebrated with memorable cakes. My third year blogging birthday being no exception. With my penchant for both chocolate and bourbon, this recipe from Matt Lewis and Renato Poliafito was the ideal cake for celebrating such a personal milestone.
Thank you readers for coming back post after post. It warms my heart just knowing I have kept you interested. If you’ve just now stumbled into my little corner of the blogging world, welcome! Do stay around. I’ll try my very best to keep you enticed.
Black Cocoa Bundt Cake with Butter Bourbon Glaze
Cake
1/2 cup unsweetened cocoa powder, such as Valrhona
1/4 cup unsweetened black cocoa powder
2 tablespoons instant espresso powder
1 cup very hot water
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/4 teaspoon baking soda
2 cups firmly packed dark brown sugar
3/4 cup, plus 2 tablespoons canola oil
1 tablespoon pure vanilla extract
2 large eggs
2 large egg yolks
1 1/2 cups heavy cream
Butter Bourbon Glaze
3 tablespoons butter
3 tablespoons heavy cream, room temperature
Pinch of salt
3 to 3 1/2 cups sifted confectioners’ sugar
3 tablespoons good-quality bourbon
Sprinkles, jimmies, or other decoration of choice
Cake
Preheat the oven to 350˚F. Butter the inside of a 12-cup Bundt pan*, dust with cocoa powder, and knock out the excess. Alternatively, liberally apply a nonstick cooking spray, dust with cocoa powder, and knock out the excess. Either way, make sure the pan’s nooks and crannies are thoroughly coated.
Place both cocoa powders and the instant espresso powder in a medium heatproof bowl, pour the hot water directly over the powders and whisk until combined. Set aside to cool.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
In a large bowl, whisk the brown sugar, oil, and vanilla until combined. Add the eggs and egg yolks and whisk again until just combined. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Whisk each addition gently to combine.
Whip the cream just until medium peaks form. Add one-third of the whipped cream into the batter to lighten it. Fold in half of the remaining whipped cream until just incorporated, then fold in the rest until no streaks remain.
Pour the batter into the prepared pan and bake in the middle of the oven until a toothpick or cake tester comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Then gently loosen the sides of the cake from the pan and turn it out onto the rack so that the crown is facing up. Place a baking sheet (lined with parchment paper if you like for ease of cleaning) underneath the wire rack.
Glaze
In a saucepan, melt the butter over low heat. Remove from the heat and slowly whisk in the cream and pinch of salt. One cup at a time, add 3 cups confectioners’ sugar, whisking to combine after each addition. Add the bourbon and whisk until uniform. If the glaze looks too thin, add the remaining 1/2 cup confectioners’ sugar and whisk to combine.
Finish the Cake
Pour the glaze over the room-temperature cake in thick ribbons; it will slowly drip down the sides. Add decoration of your choice. Let set for about 15 minutes before serving.
* I used a 4-cup Bundt pan together with an 8-cup decorative loaf pan.
This recipe was adapted from Baked Occasions by Matt Lewis and Renato Poliafito
I am so glad you found blogging. Your photos are amazing, your stories and writing are lovely and heartwarming. I haven’t even addressed all the fabulous recipes! You are single-handedly rescuing me from baking boredom. Congratulations on your 3rd anniversary!
Thanks for all the love and support Sher!
I forgot to mention that this cake looks amazing. It looks easy and incredibly tasty – a double winner for me!
Presidents Day! It kind of started as a random thing back in College, but my friends and I actually make a point to celebrate president’s day each year.
Happy blog anniversary, Mary! I adore you and your blog and am so excited to see how you continue to develop. I love the shape of bundt cakes and yours looks just beautiful xx
Thanks Nazia! and thanks for always being there for me.
Although this cake looks dark and moody, I’m sure a single bite will lift the spirits !
Happy Blogging Birthday Celebration, Mary! =) That cake is gorgeous–hooray for chocolate and Bourbon!
Thanks for the giveaway offer. I love to make cakes to celebrate just about anything, but mainly “big” holidays and birthdays. Usually something chocolate and/or caramel makes the cut!
And we all question why we do what we do sometimes. I’m glad it’s not stopping you! 🙂
Thanks Jenni! Kind people like yourself is the reason I keep showing up.
I very much enjoy your blog. Each post brings a smile and a desire to bake! It’s one of my favorite activities too.
What an enticing give away! I am enamored with Baked Elements and have been baking my way though the recipes. If the Black Cocoa Bundt Cake is any indication of the recipes in Baked Occasions then this is another fantastic book!
I think you would love Baked Occasions Deb. They bake such beautiful and interesting things.
Congratulations ! What a beautiful way to create and inspire !!!
Thanks Bren! XX
I am not much of a baker, but I do like to bake in the winter, especially things with fruits and spices. So, I would have to go with Halloween and a good spice cake.
Love your blog!
Stac, I love Spice Cake! It is one of my favorites and brings back tasty memories from my childhood. Thanks for the loyal following for the past 3 years.
Congratulations sister on your 3rd year anniversary! I know how much effort you put into your blog and you should be proud of how far it has come. Your recipes are always enticing and your photography is beautiful. I wish you continued success and always look forward your next recipe. This chocolate cake has my name written all over it, Chocolate + Bourbon = Must Make!
We celebrate birthdays and other milestones with cakes — and my favorite is Red Velvet Cake with Cream Cheese Frosting
I haven’t made a Red Velvet Cake in a while. Maybe it’s time to make one for the blog!
Happy anniversary! I love Bundt cakes for any celebration, and this one, with the black and white contrast, is just gorgeous!
Thanks Stephanie! It’s pretty hard to go wrong with black cocoa, it has a taste like no other chocolate.
just found your lovely blog! Spice cake is our favorite celebration cake but I just have to try this one next week for our friend’s birthday celebration.
Thank you Mary, and let me know how the cake turns out.