Chocolate Bundt Cake with Dark Chocolate Glaze
No mixer? No problem! This rich and chocolate-y cake from Cheryl Day is a one-bowl wonder.
- Makes12 to 14 servings
- Cook Time1 hour 10 minutes
- Active time plus cooling20 minutes active, plus cooling
- 7
This Bundt cake, adapted from a recipe in “Cheryl Day’s Treasury of Southern Baking," the latest book from Cheryl Day, co-owner of Back in the Day Bakery, in Savannah, Georgia, comes together with just one-bowl and no mixer, but is deliciously rich, moist, tender and deeply flavored. It’s terrific unadorned and without any embellishment, but Day goes the extra mile and finishes it with a ganache-like glaze that bolsters the chocolatiness of the cake while giving it an elegant luster. Brewed coffee, which enhances the toasted notes of the chocolate, is an ingredient in both the cake and glaze. Be sure the coffee that’s added to the glaze is hot so it incorporates easily. Refrigerate leftovers well wrapped or in an airtight container for up to three days, but bring to room temperature before serving.
Don’t glaze the cake while it’s warm or the glaze will become too thin to cling to the cake. However, the glaze must be used immediately (it does not reheat well), so hold off on making it until the cake has fully cooled. Also, be sure to finely chop the chocolate for the glaze so it melts readily when added to the warm butter-cream mixture in the double boiler.
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