Chocolate Bundt Cake Icing Recipe
This Chocolate Bundt Cake with a Chocolate Espresso Glaze has a wonderful texture, and reminds me slightly of a Devil’s Food cake. It’s delicious, especially with the chocolatey glaze. Plus it’s an easy cake to make and an even easier cake to make disappear!
Last week when I began making one of these Chocolate Bundt Cakes to serve for dinner with guests, our daughter asked me what makes a bundt cake a bundt cake. I had to pause, and I said it has a hole in it, and it’s pretty and bumpy. Of course, later Ilooked into it for myself because I wasn’t exactly sure that was the only difference, but pretty much, yes, a Bundt cake is any cake baked in a Bundt type pan.
So basically a Bundt cake isa pretty cake with a hole in it. Like one huge donut. I’m good with it. Of course the hole, or chimney, in the center of the pan does help to provide an even heat distribution during baking. And it is an easier cake to divvy up when serving, so there are some benefits to the shape.
Chocolate Bundt Cake (with Video!)
The traditional Bundt pan shape that we use in the U.S. was originally inspired by the German classic Gugelhupf cake, but as I mentioned before a Bundt cake requires no special cake recipe to be called a Bundt cake, while a traditional Gugelhupt on the other hand, is typically a variation of a yeast dough cake with raisins and nuts.
With that all out of the way, let’s talk Chocolate Bundt Cake with Chocolate Espresso Glaze. Yes. This big chocolate cake with a hole in it is easy to make. The glaze? Even easier. Serve at your next gathering or offer it for the next bake sale and watch it go to the highest bidder.
What began as a place for me to explore and share about my random hobbies and interests, has morphed into mostly sharing recipes — essentially a living, breathing, growing cookbook that is my absolute pleasure to share with you. The recipes here are simple, easy to prepare and nourishing for body and soul. Read more...Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.
The Best Chocolate Bundt Cake Recipe
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.
Use this delicious chocolate glaze on a wide range of desserts. It's a perfect addition to brownies, cakes, slices of pound cake, plain butter cookies, bars, and doughnuts. Preparing it from scratch allows you to make it thin enough to drizzle over a dessert or thicken it with extra confectioners' sugar for a more substantial coating.
This recipe will make enough chocolate glaze to drizzle over a loaf cake or Bundt cake, and it is easily doubled. If you are looking for a thin chocolate icing or glaze that will become firm, not sticky, this is an excellent choice. As it cools, the icing sets to make a perfect coating.
Triple Chocolate Bundt Cake Recipe
You may know confectioners' sugar as powdered sugar or icing sugar. If you don't have any handy, it's possible to make your own from granulated sugar using your blender or food processor.
This recipe makes it simple to create a delicious, chocolate-y glaze for topping cakes, brownies, or doughnuts. Once your chocolate melts, add hot water to thin to your desired consistency, or add more confectioners' sugar to make it thicker. Either way, it’s a luscious chocolate glaze. —Tracy Wilk
If your chocolate glaze is not hardening, double-check that you added the correct proportion of ingredients. After letting it cool, you may place the glazed baked good in the fridge to further set up.
Chocolate Glaze Recipe For Cakes And Desserts
Ganache is made with chocolate and cream and sometimes includes butter and eggs. Though equally delicious, ganache is a little different than a chocolate glaze. While a glaze will set up and harden, a firm ganache will remain a thick paste at room temperature and only harden when refrigerated. There is also a soft ganache that's popularly used for filling pastries and cakes.
I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating!
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Chocolate Sour Cream Bundt Cake
The hot water intensifies the chocolate flavor of the cocoa powder through a process called blooming. This means the chocolate bundt cake will have a more intense chocolate flavor once it’s baked.
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cake.
I recommend greasing your bundt pan with butter or shortening, not non-stick cooking spray. Liberally butter the entire pan. I find that butter works better to grease the pan to ensure the cake doesn’t stick.
Fool Proof Chocolate Bundt Cake With Fudge Frosting
Place your hand inside a ziplock bag or paper towel, use 1 tablespoon of butter or shortening and liberally butter the pan. The bag or paper towel will prevent the butter from getting all over your hands.
Adding a tablespoon of corn syrup to chocolate glaze prevents it from crystallizing, meaning the glaze won’t crack once it’s cooled and you cut the bundt cake. Corn syrup also gives the glaze a glossy appearance.
Prep this 10 ingredient chocolate bundt cake in 15 minutes! Chocolate bundt cake is fudgy, moist, and drizzled with a shiny 3 ingredient chocolate glaze that doesn’t crack!
White Chocolate Coconut Pound Cake
Gluten Free Chocolate Bundt Cake I’ve made this cake with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Calories: 361 kcal , Carbohydrates: 50 g , Protein: 5 g , Fat: 16 g , Saturated Fat: 10 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 5 g , Trans Fat: 1 g , Cholesterol: 51 mg , Sodium: 246 mg , Potassium: 178 mg , Fiber: 2 g , Sugar: 33 g , Vitamin A: 353 IU , Vitamin C: 1 mg , Calcium: 44 mg , Iron: 2 mg
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