It's half-birthday time for a friend of ours. The great thing about making and giving half-birthday cakes is that you get to keep half for quality assurance purposes.
The cake is definitely rich and has a deep, dark chocolate flavor. I put the half I was giving away in my car a few minutes before I was ready to deliver. When I got into the car, I could not believe the heavenly aroma that was all around me. I wish my car smelled like chocolate cake every day.
The surprise ingredient? Espresso! There's 1/2 cup in the batter. The cake doesn't taste like coffee, but that coffee sure does bring out the chocolate flavor.
I used our Nespresso for the espresso, but you could certainly use brewed coffee, or go to your favorite coffee shop and order an espresso to-go. (Skip the milk and sugar.)
The frosting is one I've used before...on Jack's birthday cake. This time, I halved the recipe and piped it in loops over the Bundt cake. Then, I ate the remainder with a spoon.
Chocolate Fudge Bundt Cake
for the cake:
1/2 cup espresso
1/2 cup water
1 cup unsalted butter
3/4 cup Dutch-process cocoa powder, plus more for pan
2 cups sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups unbleached, all-purpose flour, plus more for pan
2 teaspoon vanilla
1/2 cup sour cream
for the frosting:
1/4 cup salted butter, room temperature
1/4 cup unsalted butter, room temperature
1/2 cup natural unsweetened cocoa
1 teaspoon vanilla
2 1/2 cups powdered sugar
4-5 TBSP milk
Preheat oven to 350. Grease a Bundt pan. Mix a little flour and cocoa together; use to flour the pan. Tap out excess.
In a medium saucepan, heat the coffee, water, butter, and cocoa, stirring frequently, until the butter melts and the mixture is smooth. Set aside for 10 minutes.
Whisk the sugar, baking powder, baking soda, salt, and flour together in a large bowl.
In a smaller bowl, whisk the vanilla, eggs, and sour cream until thoroughly combined.
Pour the cooled chocolate mixture into the flour mixture, stirring until fully incorporated and no dry flour remains. Stir in the sour cream mixture.
Pour the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick in the center comes out clean.
Remove the cake to a wire rack and let stand for 10 minutes. Place the wire rack on top of the cake (which is the actual bottom of the cake), flip the cake with the rack underneath and let stand for one minute. Lift the pan off and let the cake cool completely.
For the frosting, beat the butter until fluffy. Add the cocoa and beat until combined. Mix in the vanilla. Add the powdered sugar, 1 cup at a time, beating on low speed, and alternating with the milk. Once combined, increase the speed to medium and beat until thick and fluffy. (More milk or powdered sugar may be added to adjust consistency.)
Spoon the frosting into a piping bag. Snip the tip and pipe over the cake. To set the frosting, place the frosted cake in the refrigerator for 30 minutes or so.
*cake recipe adapted from King Arthur Flour
*frosting recipe adapted from Duke's Mayonnaise
If you love chocolate, and love Bundt cake, you're going to LOOOOOOVE this cake! ♥