Cake and chocolate sauce and mint? Let’s try it!
Ingredients:
Cake:
Butter, for greasing the cake pan
Flour, for dusting the cake pan
1 1/4 cups unsalted butter, room temperature (310 ml)
1 1/4 cups granulated sugar (310 ml)
1/2 cup homogenized milk (125 ml)
4 large eggs, room temperature
2 tsp vanilla (10 ml)
1/2 tsp salt (2 ml)
1 3/4 cups cake flour (425 ml)
2 tsp baking powder (10 ml)
1/4 cup Dutch processed cocoa powder (60 ml)
Chocolate Glaze:
1/2 cup bittersweet chocolate, coarsely chopped (grams)
1/2 cup heavy cream (125 ml)
2 tsp vanilla extract (10ml)
1 tbsp golden corn syrup (15ml)
Directions:
Cake:
-Preheat the oven to 350 degrees F.
-Butter and lightly flour a 9-inch bundt pan.
-Sift together the salt, flour and baking powder in another bowl.
-Cream the butter and sugar until fluffy using a stand mixer or an electric hand mixer. Add the vanilla and gradually add the eggs, scraping down the sides and the bottom of the bowl in between additions.
-Alternate adding the flour mixture and milk in 2 additions, beating on low speed and scraping down the sides of the bowl in between additions.
-Pour half the batter into another bowl. Sift the cocoa onto batter. Mix to thoroughly incorporate the cocoa into the batter. Now you have 2 batters a vanilla batter and a cocoa batter.
-Using half of each of the cocoa and vanilla batters, add alternating scoops of each batter to a cake pan. Using the remaining amounts of both batters, add a second layer, alternating again the scoops of vanilla and cocoa batter. Drag a knife or skewer through the batters, swirling to create a marbled effect.
-Bake until a cake tester inserted in the centre comes our clean, about 40 to 50 minutes. Let cool in the pan for 15 minutes. Remove cake from pan and cool completely on a wire rack. Cover with chocolate glaze when cooled.
Chocolate Glaze:
Heat the cream to a boil and pour over the chopped chocolate. Allow chocolate to melt 1 2 minutes. Stir with a spatula to combine chocolate and cream. Stir in the vanilla and corn syrup. Let cool slightly before pouring. With the cake sitting on a wire rack with a baking sheet underneath, drizzle glaze over the cake. Let the cake sit until glaze is set, about hour. Slice and serve.
Source: Pinkberry FD’s Member
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