When it comes to dessert in our house, we tend to stick to cookies or ice cream. There is always ice cream in our freezer (Ryan has a giant bowl every night before bed. Oh to have his metabolism!), and I find myself throwing together a batch of cookies once or twice a month. Cake, on the other hand, is more of a rarity. This is partially because with a few exceptions, Ryan doesn’t like cake. I know, I don’t understand either. Also, cake tends to be more of a commitment, both in baking and in eating.
Four Years Ago: Lindsay's Chocolate Cafe Chocolate Chip Cookies and Crispy Tilapia Sandwiches
Chocolate Bundt Cake with Chocolate Ganache
slightly adapted from the Joy the Baker cookbook
for the cake-
-1 1/4 cups hot prepared coffee
-1 cup unsweetened cocoa powder
-2 1/2 cups all-purpose flour
-1 1/4 tsp salt
-2 1/2 tsp baking soda
-2 cups granulated sugar
-3 large eggs
-1 1/4 cups sour cream
-1 cup plus 2 tbsp vegetable oil
for the ganache-
-1 stick butter (original called for 1 1/2 sticks butter)
-1 cup (6 oz) semisweet chocolate
-4 tbsp hot prepared coffee
-1/3 cup Greek yogurt, at room temperature (original called for sour cream)
1. Preheat oven to 350F. Grease and flour a 10-inch bundt pan and set aside.
2. Whisk together coffee and cocoa powder in a small bowl and set aside. In a separate large bowl, whisk together flour, salt, and baking soda. Set aside.
3. In a medium bowl, whisk together sugar and eggs until thick and pale. Mix in sour cream and oil, whisking until combined. Add the egg mixture to the flour mixture and whisk to combine, until flour is mixed in. Stir in the coffee mixture, whisking to combine.
4. Pour batter into prepared pan and bake for 45-60 minutes, until an inserted toothpick comes out clean. Allow to cool in pan on a wire rack for 20 minutes before inverting onto wire rack to cool completely.
5. Prepare frosting once cake has cooled completely. To make the ganache, place 2 inches of water in a medium pan and bring to a simmer. Add butter and chocolate to a heat-proof bowl and place the bowl over (but not touching) the simmering water. Stir until chocolate melts.
6. Remove from heat and allow to cool slightly before stirring in 2 tbsp of hot coffee and the Greek yogurt (or sour cream). Add the remaining 2 tbsp coffee and stir until glossy. Spread ganache onto cake. To store, wrap well and keep in fridge for up to 4 days.