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.
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.
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.