posted by Pat T 06-09-100 6:34 AM
Dark Chocolate Bundt Cake
1/2 cup plus 2 Tblsp. Cocoa powder
8 oz. semisweet chocolate
2 cups flour
1-1/2 tsp. Baking powder
1/4 tsp. Salt
2 sticks butter, softened
1-1/2 cups packed brown sugar
4 eggs
1-1/2 tsp. Vanilla extract
1 cup milk
Glaze:
3/4 confectioners’ sugar
1 Tblsp. Milk
Preheat oven to 350 degrees F. Grease a 12-cup Bundt pan or 10-inch tube pan and dust with the 2 Tblsp. Cocoa powder.
Make the cake: Melt chocolate and set aside to cool slightly. Meanwhile, in a medium bowl, stir together the flour, remaining 1/2 cup cocoa powder, baking powder, and salt. Set aside.
In large mixing bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the vanilla. Add melted chocolate and beat until blended. Alternating between the two, gradually add the dry ingredients and the milk, beating just until blended; do not overbeat.
Spread the batter evenly in the prepared pan. Rap the pan once or twice on the counter to remove any air pockets. Bake for 55 to 60 minutes, or until the top of the cake springs back when touched, and a toothpick inserted in the center of the cake comes out clean and dry. Let the cake cool in the pan on a rack for 15 minutes.
Meanwhile, make the glaze: In a small bowl, stir together the confectioners’ sugar and milk until smooth and pourable.
Turn the cake out onto a serving dish, rounded-side up, and drizzle the glaze over the top.
Yield: one 10-inch Bundt cake.