Tuesday, February 3, 2015

Back with a Bundt

Hi everyone! Sorry for the long lull in blogging activity. Let me assure you, our silence was not due to a lack of cooking. But most of what Mom has been creating are not recipes from the BCC. So we've decided to return with a broader vision... referring you to recipes from all sorts of resources! We will still promote the BCC and direct you to delicious dishes from its pages, but we will also reveal recipes we found in magazines, on the back of napkins and receipt slips, from old-fashioned family recipe cards, and other cookbooks... yes, maybe even The JOY of Cooking. This will give us a little more creative culinary freedom, will expand our audience, and will give you more opportunities to share with us your own kitchen adventures. What do you make for your husband's sake? Send it to us so we can share the love!

Today's recipe came from the February 2015 Southern Living magazine, p. 106 - the Triple-Chocolate Buttermilk Pound Cake. Mom made it for Dad this week, just for fun. And boy, was it fun... to eat! I mean, come on... I know there is a hole in this cake, but there are also TWO layers of icing on top! I highly recommend it, maybe even as a special Valentine treat.

2 c. all-purpose flour
3/4 c. unsweet cocoa
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 c. softened butter
3 c. granulated sugar
5 large eggs, room temp
1 1/4 c. buttermilk
2 tsp. instant espresso
2 tsp. vanilla extract
1 c. 60% cacao bittersweet choc. morsels

3/4 c. semisweet choc. morsels
3 Tbsp. butter
1 Tbsp. light corn syrup
1/2 tsp. vanilla extract

1 c. powdered sugar
1-2 Tbsp. buttermilk
1/4 tsp. vanilla extract

Prepare the cake. Preheat oven to 325 F.
Flour mixture: Whisk together the flour, cocoa, baking powder, and salt.
Egg mixture: Beat butter in a medium bowl on medium speed with a mixer until smooth. Gradually add sugar until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears.
Buttermilk mixture: Combine buttermilk, espresso, and vanilla.
Add flour mixture and buttermilk mixture alternatively to the egg mixture. Make sure to begin and end with the flour mixture. Beat on low speed after each addition.
Fold in bittersweet chocolate morsels.
Pour batter into a well-greased, floured, 12-cup Bundt pan. Sharply tap pan on counter to remove air bubbles.
Bake at 325 F for 75-85 minutes. Cool in pan on a wire rack 20 minutes. Remove from pan, cool completely on rack.

Prepare the glazes.
Chocolate glaze: Combine semisweet chocolate, butter, and corn syrup in a microwave-safe glass bowl. Microwave at Medium 1-1 1/2 minutes, stirring after 1 minute. Stir until smooth. Stir in vanilla.
Buttermilk glaze: Whisk together the sugar, 1 Tbsp buttermilk, and vanilla in a small bowl until smooth. Add more buttermilk, if desired.
Drizzle the warm chocolate glaze and then the buttermilk glaze over the cooled cake.

Makes 10-12 servings.

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