If I realized it, I would have baked a cake...
However, I did have this beauty languishing in my "drafts" folder - waiting for the perfect occasion... And according to Mary, The Food Librarian, today is that occasion.
|See the fiery red Cayenne? It's in there...|
I totally forgot how much I liked this cake. There may be a "Big Bundt" in my near future after all...
Other Bundt-love from posts past include this Scandinavian Gold Cake and this Avocado Spice Cake.
Adapted from Hannaford.com
3/4 cup unsweetened cocoa powder + 1 Tbs for the pan
2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 Tbs ground cinnamon
1/4 tsp ground Cayenne
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 oz bittersweet chocolate, melted and cooled slightly
1 Tbs vanilla extract
1 cup plain Greek yogurt
Preheat oven to 325F. Grease Bundt pan (one 10" pan) - I like to use a paper towel with a bit of shortening on it. Dust greased pan with cocoa powder - making sure that any crevices are covered. (You can use flour, but then your cake will have a funky white crust...).
Sift remaining dry ingredients into a bowl & set aside.
In the bowl of a stand mixer (or a large bowl if using a beater), cream butter and sugar at medium to high speed until light and fluffy. Stop to scrap down the side every minute or so. It will take about 3-5 minutes for the "fluff" factor to set in. Stir in the melted chocolate & the vanilla. Add eggs - on egg at a time - beat well after each addition - don't forget to scrape down the sides of the bowl.
At low speed, add 1/3 of the flour mixture - only until just incorporated. Don't over beat. Stir in 1/2 of the yogurt. Lightly mix in the 2nd third of the flour. Then add the remaining yogurt and finally the last portion of flour - until flour is just incorporated. Spread the batter into the prepared pan, using your spatula, smooth out the top of the batter (you may also want to give the pan a couple of thuds on the counter to help work out any air bubbles).
Cake should take about 50-65 minutes, until a toothpick or wooden skewer inserted in the center comes out fairly clean (a few crumbs are okay). Cool the cake in its pan on a wire rack for a half hour.
Using a knife, loosen the cake from the edges of the pan. Say a quick prayer and invert onto a serving platter.
I like to eat mine a slightly warm with a dollop of Kahlua-whipped cream or a side of cinnamon ice-cream. Or you can skip the cream and just have your Kahlua straight up. Your choice... Alternatively, you could sprinkle with a dusting of powdered sugar. Like I said - your choice.