素食巧克力Bundt蛋糕巧克力甘那许釉
February 10, 2020

我没有得到张贴这美味的素食巧克力蛋糕bundt巧克力上周伽纳彻釉,但我没有得到解决,以享受它。我有我的冰箱留下作为情人节礼物给自己几片

这已经不是什么秘密现在我有蛋糕的事情。即使在蛋糕的精彩世界,我有我的最爱,和bundt蛋糕名列榜首。我爱的圆顶和装饰性的形状,使上光他们的简单,甚至起油锅把他们从岌岌可危的过程。

This rich, moist chocolate bundt cake became an instant favorite with me, and I hope some of you will feel the same way. The batter is pretty straightforward to mix, and since hot coffee is an ingredient, the cake will make your apartment smell like a mocha before it even starts to bake.

Since it’s a bundt cake, there’s no need to fuss with decorating it. I pour over a glistening layer of vegan chocolate ganache (just melted dark chocolate and non-dairy milk), and I don’t work too hard on getting it to look neat. Lopsidedness and uneven dripping are totally OK, because each slice will have enough glaze when you cut the cake. The cake above was one of my all time messiest attempts, and it was still perfectly delicious.

I’ve gotten in the habit of adding non-dairy yogurt to bundt cake, which I think helps to keep the interior nice and moist even though these cakes tend to bake for a long time. I used vanilla cashew yogurt from The Forager Project, but you can use any plain or vanilla yogurt you love.

这么多可爱的东西与这个蛋糕。你这n slice it and eat it with coffee or espresso or a cup of tea in the afternoon. You can serve it with ice cream as a low-key, make-ahead dessert (you can prepare it two or three days in advance, and you can freeze it for up to six weeks). You can even ratchet up your celebration of chocolate and drizzle the cut slices with extra ganache, if you like. With this cake, it’s most definitely all good.

素食巧克力Bundt蛋糕巧克力甘那许釉

作者 -Gena Hamshaw
Yields: 10servings (or 12 smaller slices)

Ingredients

For the bundt cake

  • 2 1/2(300 g) unbleached, all-purpose flour
  • 1cup(96 G)可可粉
  • 1茶匙Diamond Crystal Kosher salt (要么1/2茶匙fine sea salt)
  • 1茶匙baking powder
  • 1/2茶匙baking soda
  • 1cuphot coffee
  • 1cup非乳制的乳
  • 15.3盎司的容器素食主义者平原或香草口味的选择的酸奶(约1/2杯)威廉app
  • 1/2cupvegetable oil (such as safflower or grapeseed)
  • 1 1/4(240 g) cane sugar
  • 1茶匙vanilla extract

For the ganache glaze

  • 1 1/2(about 8 oz) vegan semi-sweet chocolate chips/morsels
  • 1cup(scant) non-dairy milk of choice (I used oat milk)

Instructions

  • Preheat your oven to 350F and oil or grease a bundt cake pan.
  • 到桌上混合器或大型搅拌碗碗一起过筛面粉和可可。拂盐,发酵粉和小苏打。
  • 在一个单独的碗,一起搅拌咖啡,牛奶,酸奶,油,糖和香草精。这些湿成分添加到干燥的成分。如果使用一台搅拌机,用桨附件,直到它的光泽,混合均匀后(少数微小团块OK)混合在低速面糊。或者,使用低速的手持式混合器来实现相同的一致性。如果你没有一个混频器,你可以结合用锅铲的成分;只是要确保有一个在碗的底部没有未混合的面粉躲藏。
  • Pour the batter into your prepared bundt cake pan. Bake for 45-55 minutes, or until the top is set and a toothpick comes out almost completely clean. Rotate the cake pan halfway through baking time to ensure an even rise.
  • Once the cake is done, allow it to cool in the pan for an hour. Then, place a cooling rack over the pan and carefully invert it to release the cake. Allow the cake to continue cooling until it reaches room temperature.
  • To make the ganache glaze, place the chocolate chips in a heatproof bowl. Bring the milk to a simmer over the stovetop, pour it over the chocolate, and stir with a whisk, continuing to mix until the ganache is glossy and everything has melted.
  • Place the cooling rack with the cake on it over a few sheets of parchment or aluminum foil (to catch your ganache drips!). Pour the warm ganache over the cake. Allow the cake to cool for another few hours, until the ganache glaze has set.

Notes

Cake can be prepared 2-3 days in advance. Store sliced in an airtight container, or wrap it lightly in saran wrap if storing whole. If preparing the cake in advance, I recommend baking ahead of time and making the ganache/glazing the morning before serving.
蛋糕可以冻结长达6周。

Whether you call it Valentine’s or Galentine’s, celebrate it with others or solo or not at all, perhaps this coming Friday will put you in the mood for chocolate. Hope so—and wishing you all a great week ahead.

xo

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    23 Comments
  1. 我做了这个蛋糕5月11日2020
    It came out deeeeelicuous.
    I used chocolate almond milk and chocolate almond yogurt to give it triple chocolate.
    是一个非常不错的味道。谢谢你的食谱

    • I don’t recommend it. Almond flour will give you a very different texture, and the recipe wasn’t developed for it, so I don’t know if the ingredient amounts will work.

  2. 有没有办法,我可以替代酸奶?我很想让这个在检疫,但我没有酸奶

  3. This looks heavenly! I hate to be “that” person, but can you bake this in a different cake pan (9 x 13 or two smaller cake pans)? I’m looking for a “go-to” chocolate cake recipe and I think this could be it! Also, that cake stand is BEAUTIFUL!

    • Hey Shana, no worries! 9 x 13 will work well, and so will 2 8-inch round pans. You’ll get thin layers with both, but this would be too much batter for a single 9 inch round pan. Because your layers will be thin, you’ll need to adjust the baking time; I’d start checking around 25 min and I’d guess it needs 25-30 total. Let me know how it goes!

        • I think this may be too much batter for a loaf pan, but I’m not sure! I haven’t tested it, but I worry it might take too long to cook through. You could also try a 9 x 9 square pan. Check it after the 35 minute mark to be sure it’s not cooking too fast

  4. Wow, this recipe looks so delicious! And I like that it will have a bit of a savory taste.
    Thank you for sharing the recipe!

  5. I don’t have the oils mentioned in the recipe. Would you recommend using avocado or coconut oil instead?

  6. Oh my Goodness this looks too delicious! I love that you used vegan yogurt and a hint of coffee. I’m looking forward to this:)

    • Looks amazing! Can I omit the coffee? Want to make this for my kids and we can’t have too much caffeine. Thanks!