Prep 30 mins
Cook 1 hr 30 mins
This recipe is from the Nov06 Food & Wine Magazine. Time does not include cooling time.
- vegetable oil cooking spray
- 5 ounces bittersweet chocolate, chopped
- 3⁄4 cup canola oil
- 1 cup sugar
- 1 large egg
- 2 cups all-purpose flour
- 1⁄2 cup Dutch-processed cocoa powder
- 1 tablespoon baking soda
- 1⁄2 teaspoon salt
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1⁄3 cup heavy cream
- 1⁄2 tablespoon corn syrup
- 1⁄2 tablespoon unsalted butter
- Preheat oven to 350 degrees F.
- Melt 2 ounces of the chocolate over low heat in a small saucepan, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, mix together the flour, cocoa, baking soda, and salt. Add half to the chocolate mixture along with 1/2 cup coffee and 1/2 cup buttermilk. Whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth.
- Pour into a 12-cup bundt pan that has been sprayed with vegetable oil spray. Bake in the lower third of the oven for about 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cake cool on a rack for 10 minutes, then turn it out and let cool completely.
- GANACHE GLAZE. Bring the cream to a boil in a small saucepan. In a heatproof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted. Whisk until smooth. Let the ganache cool until thick but still pourable.
- Pour ganache over the cooled cake. Let the cake stand until the glaze is set before serving (about 30 minutes).
I made this last night for a chocolate lover's birthday. It was delicious and turned out beautifully. My cooking time was about 35 minutes, so I suggest testing doneness before the 45 minute cooking time.