Sunday, February 6, 2011

Chocolate Bundt Cake

Chocolate is just about the best comfort food out there.  Have a slice of this decadent cake after dinner to cure the winter blues - or keep it in mind for a chocolate treat on Valentine's Day next week.

  • 1 cup all-purpose flour
  • 1 cup vegan sugar
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter
  • 3 Ener-G eggs
  • 1/2 cup plain non-dairy milk
  • 2 teaspoons instant espresso granules
  • 1 and 1/2 teaspoons vanilla extract
  • Cooking spray
1. Lightly spoon the flour into a dry measuring cup and level with a knife.  Combine the flour in the bowl of a stand mixer with the sugar, cocoa, baking soda, and salt.  Add the butter and Ener-G eggs, and beat for 1 minute at low speed, then beat for 1 minute at high speed.  Add the milk, espresso granules and vanilla extract; beat for a final minute.

2. Pour the batter into a 6-cup Bundt pan coated with cooking spray, and bake at 350 degrees until a wooden pick inserted near the center comes out clean - it can take anywhere from 35 to 40 minutes depending on your oven, so monitor the last few minutes of baking carefully.  I pulled mine out at the 37 minute mark.

3. Cool the cake in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Note: A 6-cup Bundt pan is smaller than the standard size you probably already have in your kitchen, so don't make the mistake of using the wrong size.  If you can't find a 6-cup Bundt pan, use a regular 9-inch round cake pan instead.

Nutrition Info:
10 servings (1 piece), Calories 192 

Tasting Notes:
This cake tasted and smelled like the chocolate cake donuts I remember eating in my youth, albeit with a less dense texture.  It was rich and chocolate-y without being overly so.  Although the cake was delicious, I didn't elevate to a 5 because I felt it needed a dollop of chocolate sauce, a berry sauce, or some berries on the side to round out the flavor profile.


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