Recently, I got a new bundt cake pan and I have been trying out some new recipes in it.
What else do you do when you get a new toy? Same thing here.
We also have had multiple holiday gatherings with friends and family, which means multiple desserts, side dishes etc.
Now I have to give some details here…
None of these cakes that I am talking about have come out of this new cake pan in one piece.
This cake pan and I are still establishing a relationship with each other and trying to understand one another.
Clearly, I do not understand how to use this cake pan. Otherwise, I would have had full cakes and not crumby messes.
We’ll get there.
Perhaps I turned the cake pans over too quickly, or not quickly enough. Maybe they could have baked longer, who knows?
Like I said, some more practice and we’ll get there. In the meantime, we’ll be eating trifles!
Trifles don’t conform to cake shapes. Which is the perfect option for a bundt cake that refused to be a bundt.
You might wonder why I want to share a recipe with you that ended up as a big mess.
The answer is simple and has nothing to do with the shape of the cake. This was the best chocolate cake I have ever had.
Fudgy and moist, with little crumbling compared to many other cakes.
Of course, any cake that falls apart has crumbles, but this one was able to (mostly) be put back together.
I believe I’ve shared before about how I don’t really like chocolate cake.
Most of the time it’s too dry or too rich, the flavor just paling in comparison to a chocolate cookie or brownie.
This cake is the perfect balance between a slice of cake and a brownie.
Though it is most definitely rich, which means it will go far.
I could keep talking about this cake, or I could give you the recipe. So here we go!
As always, thanks for reading, and happy baking from HBK!
I hope your cake comes out in one piece!
- 2 1/2 C. Sugar
- 2 3/4 C. Flour
- 1/4 + 1/3 C. Cocoa powder
- 1 tsp Salt
- 1 Tbsp. + 1/4 tsp. Baking powder
- 1 tsp vanilla extract
- 4 eggs
- 1 1/4 cups water
- 1 cup oil
- 2 C. Powdered sugar
- 1/4 C. Cocoa powder
- 2 Tbsp. Butter, melted
- 3 Tbsp. Warm water
You may wonder why some of these ingredients look funny. This recipe was originally made with 1 box of brownie mix and 1 box of packaged cake mix.
We prefer to use from scratch recipes instead, so I substituted 2 different recipes for recipes that are similar or almost identical to cake mixes.
Just without mystery ingredients. If you’re in a rush, you can just use the cake and brownie mixes for the dry ingredients.
- Preheat oven to 350 F. Grease and lightly flour an 8 – 9 inch bundt pan.
- In a medium mixing bowl, whisk the dry ingredients together.
- In a large mixing bowl, mix together the wet ingredients, gradually adding in the already whisked dry ingredients.
- Pour into bundt pan and bake 50-55 minutes or until toothpick comes out clean.
- Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.
- Top with chocolate glaze or powdered sugar.
- For chocolate glaze, mix together powdered sugar and cocoa powder, adding butter and water at same time. Add water until you reach desired consistency.
- Drizzle over cake and serve!