Why do so many people begin their baking endeavours with a mix of some sort? I can’t believe it is because they are incapable of measuring out flour or even that they do not own proper measuring instruments. It’s the dishes. I swear. Chef Michael Smith is fond of saying that he had to adjust his way of cooking when he returned to cook at home because he no longer had an army of people to clean up after him. That’s why one-bowl perfect chocolate Bundt cake is such a fantastic recipe to keep on hand.
I didn’t dream up this chocolate one-bowl wonder all by myself. No siree Bob. This is from the latest cookbook, Piece of Cake!, by Camilla V. Saulsbury. Her claim that these recipes are ‘easy as a mix, but homemade’ needed to be put to the test. I already have a no-fail recipe to turn any cake mix into a delectable Bundt cake. It was time to see if this one could stand up to it.
You know what? It both produces a moist, delicious, and flavourful cake AND not produce a ton of dishes. The batter was plenty dense enough to come out of the pan in one piece, but not heavy enough to make the cake feel like it should double as a door stop.
Perusing through the book, I can see where I will be grabbing this one again in the future. Most of the recipes use ingredients I generally have on hand. A few will take a little more planning – things like rosewater and pistachios are not always kept in my pantry. I don’t, however, see a single ingredient here that falls into the ‘exotic’ or need to take a trip to a grocery store in the big city because such things are not kept in stock at my local grocer. Overall, I would call this a very solid cookbook worthy of a space on your bookshelf.
One-Bowl Perfect Chocolate Bundt
- 1 cup semisweet chocolate chips
- 3/4 cup unsweetened cocoa powder (not Dutch process)
- 1 tsp espresso powder
- 3/4 cup boiling water
- 2 cups brown sugar, packed
- 1 tsp baking soda
- 1 tsp salt
- 5 large eggs
- 1 cup sour cream
- 3/4 cup butter, softened
- 1 tbsp vanilla
- 1 3/4 cup all purpose flour
In a large bowl, combine chocolate chips, cocoa powder, and espresso powder. Add boiling water and whisk until smooth. Allow to cool approximately 20 minutes
Preheat oven to 356 F; Spray 10 Bundt or tube pan with non-cook cooking spray
To the bowl, add all ingredients except flour. Beat using an electric mixer for 2 minutes. Add flour and beat an additional minute on medium.
Spread batter evenly into prepared pan. Bake approximately 60 minutes.
Allow to cool 10 minutes before inverting onto wire cooling rack