I am the happiest when I’m in the kitchen, baking stuff like this Chocolate Bundt cake.
It was a grey Saturday afternoon when I had the idea to bake this. As I entered the kitchen, my mood, that was as gloomy as the day, immediately shifted.
Though, I gotta say, this time it was a little bit challenging.
And it wasn’t because of my baking skills, or because this is a difficult recipe. Actually, all modesty aside, my baking skills are pretty sharp thank you very much, and this is a pretty foolproof recipe.
As I turned my kitchen aid on, I heard footsteps approaching. Tiny, little people’s footsteps. It was trouble, in the form of my 20 month old son, that had entered the kitchen.
My son’s name is Luke. He is a
daredevil energetic, independent little boy that always wants to help me in the kitchen. Since a very early age, I got him used to sitting with me while I’m cooking. He hands me things and helps me by pouring ingredients inside (and outside) bowls.
Somedays, he is a little more… sassy, let’s say.
And this Saturday, that was the case. He cracked an egg on the table, dumped flour on the floor and poured sugar on the counter.
It’s all good, I never lose my patience.
We just clean up and start over. I mean, he is 20 months old. I only want to give him good memories in the kitchen and show him that even when something (or 3 things) goes wrong, we can always start over and try to do a better job the next time.
And we made it. We made this delicious cake! He ended up helping a lot, by pouring pretty much anything that needed to be poured. He is a pro at that! And sometimes, he tries to stir also, but he is not so good at that skill yet.
This cake is as delicious as it is gorgeous! Make it for a dinner party or to bring to someone’s house and everyone will love you.
My tips for baking the perfect Chocolate Bundt Cake are:
- Make sure to grease the pan well because bundt cakes tend to stick to the crevices of the pan that go by un-greased.
- Bake at a lower temperature because the outsides will cook way too fast and the middle won’t be able to catch up fast enough.
And as it is with any other cake, and something I can’t stress enough:
- Sift the flour and cocoa powder, this way you won’t end up with a lumpy batter. Also, when the flour is sifted, it becomes finer and therefore easier to be incorporated in the batter, avoiding the risk of overmixing, which brings me to my next tip
- Don’t overmix the batter once you add the flour in. If you overmix the flour, you might end up with a dry and tough cake. The more you mix the flour in your batter or dough, the more gluten you develop, and the more gluten you develop, the stronger the structure of your baked good. With cakes, muffins, biscuits, you want that gluten development to be mild and soft because you want to achieve tender results. As opposed to when you knead bread, you want to work the dough for quite a while in order to achieve a strong gluten development. (if you read my other posts, you will see that this is something I talk about over and over)
These are just some quick tips. Above all, enjoy yourself in the kitchen and learn as you go! And if you make this cake, good luck not eating all of it! I brought it to my job so my co-workers could enjoy it, if I left it home, I would have easily eaten half of it.
Speaking of impressive chocolate cakes to sit at your dinner table, you might wanna check out this delicious Chocolate Roll Cake with a Pecan Buttercream filling I made for Thanksgiving.
Chocolate Bundt Cake with Raspberry Cheesecake Filling
Chocolate Cake Batter
- 1 3/4 cup all-purpose flour
- 1 3/4 cup granulated sugar
- 3/4 cup cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup hot brewed coffee you may use boiling water, but the coffee enhances and makes the chocolate taste richer
- 8 oz. cream cheese at room temperature
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 10 oz. raspberries fresh or frozen
- 2-4 tablespoons sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water
- 6 oz. heavy cream
- 3 teaspoons corn syrup
- 6 oz. good quality semisweet chocolate chopped
Start by making the Raspberry Jam. Mix raspberries, 2 tablespoons sugar and lemon juice in a small sauce pan. Add water and cornstarch mixture.
Bring it to a boil over medium heat, stirring constantly. Be careful because it can quickly start sticking to the bottom of the pan. Taste to make sure it’s sweet enough to your likeness, if not, add another 1 or 2 tablespoons of sugar.
Cook mixture for 3-4 minutes, until thickened and darkened in color. Strain through a sieve, pressing down to squeeze liquid. Let mixture chill in the fridge until completely cooled.
Beat the cream cheese with an electric beater at medium high speed until smooth, about 2 minutes. Add sugar and keep beating for another 2-3 minutes until mixture is fluffy. Add egg and vanilla and beat until incorporated, about 30 seconds. Don’t forget to scrape your pan in between steps. Set aside.
For cake batter
Grease a bundt pan with butter at room temperature and then coat it with flour (I often use a mixture of sifted cocoa powder and flour to coat the pan) Make sure the bowl is entirely greased and floured or your cake might stick.
Pre-heat oven to 350F.
Sift together the flour, sugar, cocoa powder, salt, baking soda and baking powder together in a bowl. Set aside.
Whisk eggs in a medium bowl until they are broken apart. Add sour cream and whisk until smooth. Add oil and vanilla and whisk until all ingredients are incorporated.
Pour wet ingredients into dry. Mix with a spatula until incorporated. Don’t overmix the batter but make sure it isn’t lumpy. Add hot coffee and whisk with a wire whisk until coffee is incorporated into the batter.
Pour half of the cake batter on the bottom of bundt pan. Spoon HALF of cheesecake mixture on top, in the middle of the cake. Make sure mixture isn’t reaching the edges of the pan. Leave about 1 inch between the edges and the cheesecake mixture, this way it will be in the center of the cake.
Spoon raspberry jam on top of cheesecake filling. Spoon the other half of the cheesecake mixture over jam. Pour rest of chocolate cake batter over fillings.
Bake in pre-heated oven for 30-50 minutes. Please check at the 20 minute mark to see if the cake needs to be rotated. Then check again at 30 minutes. Insert a toothpick in the cake and if it comes out clean, means the cake is done baking. If not, keep baking the cake and check every 5-10 minutes. If the top and edges are browning too fast and the center isn’t cooked yet, you can cover it with a piece of aluminum foil to prevent the outside to burn.
Once cake is done baking, remove it from the oven. Let it cool in the pan for about 10 minutes and then flip it on a wire rack and let it cool completely.
At this point, I like to chill my cake so when I pour the glaze, it will get hard as it touches the cold cake.
While the cake chills, you can make the glaze.
Mix heavy cream and corn syrup in a small sauce pan. Bring it to a boil over medium heat, stirring. When it reaches a boil, remove from the heat and add chopped chocolate to the pan and stir until completely smooth. You may have to stir for a while until every little particle of chocolate has melted, but please make sure you melt every single bit, or you won’t have a smooth glaze.
Let glaze cool to room temperature before you pour it over the cake.
Remove chilled cake from fridge, pour glaze over. Slice, enjoy!