pointed me and towards a bundt cake recipe, that has been going around numerous food blogs. Which led to the immediate purchase of the gorgeous bundt cake tin shown in there and the desire to make that cake. So, no regular food today. Instead feast your eyes on this little beauty that is most definitely a cake for the crown ups with the hint of cinnamon, note of red wine, dark chocolate flavour and a touch of vanilla. Please note that I changed the amount of sugar from 1 3/4 cups of brown sugar to 1 1/5 cups of caster sugar. Make sure all ingredients are at room temperature. The wine will not evaporate, please remember that this cake contains alcohol if this is
120 g / 4 ounces bittersweet chocolate, I used 70% dark chocolate by Lindt
270 g / 1 1/5 cups caster sugar
140 g / 10 tablespoons unsalted butter, at room temperature
289 g / 2 1/4 cups all-purpose flour
110 g / 1 cup unsweetened cocoa powder
3 large eggs, slightly beaten at room temperature
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
250 ml 1 cup red wine
80 grams 1/3 cup whole milk
1/2 teaspoon vanilla extract
Nonstick vegetable cooking spray
Preheat oven to 350 F / 180 C degrees and spray a 10-cup bundt pan
with non-stick cooking spray or grease and flour. Set aside.
In a small bowl or a double boiler, melt the chocolate and set aside to cool to room temperature.
In the bowl, mix the sugar and butter together until light and fluffy. Add
the eggs separately or better yet, separate the eggs, start with egg white, mix and then lastly add the yolks, mix again until combined. Add the cooled chocolate and mix until it is a smooth homogeneous mass.
In another large bowl, whisk together the flour, cocoa powder, cinnamon,
baking powder, baking soda and salt.
Using a sieve, add the dry ingredients to the mixing bowl. Pour in the wine, milk and vanilla extract. Beat on medium speed just until combined, make sure that the batter is not too dry, it should flow but not be liquid. Add more milk if required scraping down the sides as necessary.
Scrape the batter into the prepared pan. Gently tap the filled cake pan on the counter a few times, this will make the air bubbles/pockets rise up and away from the outside of the cake.
Bake for 45-55 minutes in the middle of the oven, until a tester inserted into the centre of the cake comes out clean. Cool for ten minutes in the pan before turning out onto a wire rack to cool completely. No more and no less than that. Let it cool down completely, dust the cake with confectioners' sugar.
Based on: http://goo.gl/XBaXq
The bundt cake tin is from Nordic Ware "Heritage Bundt".
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