It is that time again when I share this month’s choice for the Cake Slice Bakers group. This month we had four options to choose from: Big Daddy’s Bundt Cake (no, I didn’t name it!), Dione’s Chocolate Roll, Aunt Leah’s Raspberry Bars or Marmalade Gingerbread. I haven’t made a Bundt cake in years (since high school actually) so I headed to the store to buy a Bundt pan. I love the look of a lovely Bundt cake and there are so many lovely design options for the pans. I went with the classic one since I did not have one already but I see more types in my future!
Overall I was very pleased with how this cake turned out. It has a texture and richness similar to pound cake and I was especially pleased with the yummy crust that the butter and pecans formed on the outside. I chose to use espresso filling as the original recipe called for but it was much too bitter for my taste so the below recipe uses plain water instead. To get the chocolate center you make a deep trench in the batter before pouring the glossy mixture inside. I was thrilled to see the center of the cake had the filling just as Maida instructed.
The chopped pecans sprinkles on the top of the batter made a delicious crust on the bottom but I think I would have preferred chopping them smaller or mixing them in the batter so they are more evenly distributed. My beagle, Sawyer, couldn’t stop staring as I was taking photos. He was ready to lick the bowl! Of course I decided to add some sprinkles on top of the thick chocolate glaze and loved the pop of color they added. I will definitely be making this cake again.
Don’t forget to check out the other Cake Slice Bakers creations!
Big Daddy’s Bunt Cake
Author: The Ruby Kitchen
Adapted from “Cakes” by Maida Heatter
Ingredients for Cake
2 cups toasted pecans
4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
6 oz. semisweet chocolate chips
3 Tbsp. hot water
3 Tbsp. whipping cream
12 oz. butter, at room temperature
1½ vanilla extract
½ tsp. almond extract
2¼ cups sugar
6 eggs, at room temperature
1¼ cups milk
Ingredients for Glaze
6 oz. semisweet chocolate chips
1 tsp. shortening (e.g., Crisco)
1. Adjust oven rack one-third up from the bottom of oven and preheat oven to 350 degrees. Generously butter a 10-inch (12-14 cup capacity) Bundt pan.
2. Coarsely chop half of the pecans and set aside. With the second half of the pecans, finely chop them into rice-sized pieces and use them to coat the inside of the Bundt pan (much in the same way you would coat a pan with flour).
3. In a medium bowl, sift the flour, baking powder and salt and set aside.
4. Place the chocolate chips and water in a double boiler on moderate heat. Whisk until chocolate is melted. Add the whipping cream and whisk again until you have a smooth, shiny ganache-like mixture. Set aside.
5. In the bowl of an electric mixer, beat the butter until soft and smooth. Add in the extracts and sugar and continue to beat for about two minutes. Add the eggs one at a time on low speed, scraping the bowl down as needed. Add the milk and dry ingredients slowly, alternating between dry and milk with each addition. The mixture will look curdled and that is okay, just beat it slowly until it is combined.
6. Pour the batter into the Bundt pan and smooth the top. With a large spoon, form a trench and spoon the chocolate mixture into it. If any of the mixture is leaving the inside of the trench carefully move some batter on top of it.
7. Evenly sprinkle the reserved pecans on top of the batter and bake for 50 minutes. Loosely cover the top of the cake with foil and continue to bake for 10 minutes or until a skewer inserted into the middle of the cake comes out clean.
8. Let cool in the pan for 20 minutes. Then, cover with desired cake plate and carefully flip over. Carefully remove the Bundt pan using oven mitts and allow the cake to cool completely.
9. To make glaze, melt the chocolate chips and shortening in a double boiler, whisking until smooth.
10. Carefully pour over the top of the Bundt cake and allow it to drip over the sides. Top with sprinkles and let the glaze harden for about 30 minutes.
11. Store and serve at room temperature.