How can a decadent chocolate cake be so light it will melt in your mouth? This chocoholic recipe will satisfy your cravings for something totally sinful. But the trick is the whole grain flour mixed with all-purpose flour and a lot less fat My very deep dark chocolate bundt cake is gorgeous to present at the table with the two-tone icing and great for a party or an in a hurry fabulous dessert. You can also mix this cake by hand with a whisk or with an electric hand mixer; the secret to the light crumb is a gentle mixing motion when adding the flours. This recipe will be one of your favorite go-to recipes. Serve with vanilla frozen yogurt or fresh strawberries.
—Lorraine Fina Stevenski
unsweetened cocoa powder, plus more for dusting
bittersweet chcolate, broken into pieces
hot brewed coffee
unbleached all-purpose flour
white whole wheat flour
1- 1/2 teaspoons
light brown sugar
half and half
dark chocolate chips
half and half
In This Recipe
1. MAKE THE CAKE: Adjust the oven rack to the middle position. Preheat the oven to 350 degrees. Spray a 10-cup Bundt pan with Pam; dust lightly with cocoa powder. Tap out any excess cocoa powder. Place the prepared pan on a 1/4 sheet pan.
. In a large heat-proof mixing bowl, add the cocoa powder and bittersweet chocolate pieces. Pour the hot coffee over the mixture. Whisk until smooth, then set aside to cool slightly; about 10 minutes.
3. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
4. In a large mixing bowl, add the sugars, canola oil, eggs, Kahlua and vanilla and almond extracts. With an electric hand mixer on medium speed, beat until smooth; about 2 minutes. Scrape down the sides of the bowl. Add the melted chocolate mixture and beat until smooth; about 1 minute. Scrape down the sides of the bowl.
5. On low speed add the flour mixture in 3 increments and beat just until blended. Do not overmix.
6. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes or until a tester comes out with just a few moist crumbs attached. Do not overbake.
7. Cool in the pan 10 minutes. Invert the cake onto a serving platter and cool for 30 minutes before icing.
8. MAKE THE ICINGS: If the consistency of either icing is too thick and not pourable, add a few drops more of half and half; whisk until pourable. These icings harden almost immediately; work quickly.
Vanilla Icing: In a small saucepan over medium heat, whisk the butter until melted. Whisk in the confectioner's sugar, half and half and vanilla. Whisk to a smooth and pourable consistency. Immediately drizzle over the cooled cake.
Chocolate Kahlua Icing: Rinse out the small saucepan. Over medium heat, whisk the butter and chocolate chips until melted. Whisk in the confectioner's sugar, Kahlua and half and half. Whisk to a smooth and pourable consistency. Immediately drizzle over the vanilla icing.