Cooking with Pete and Barb Marczyk: Chocolate bundt cake
Joy, the baker
Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Despite the fact that Valentine's Day is behind is -- and you've no doubt stomached enough chocolate to last until Christmas -- Barb insists that chocolate is a year-round habit. "Just because Valentine's Day has come and gone, you'd think we'd be done with it for a while, but for me the opposite is true," she admits, adding that she "just wants more -- and mostly in the form of a cake." Pete, she notes, "doesn't have much of a sweet tooth, so it falls on me to eat most of a chocolate cake, and I do a pretty good job with it." And this recipe for chocolate bundt cake, she promises, is the perfect finale to any dinner, especially if you pair it with a cold glass of milk.
Chocolate Bundt Cake
Courtesy of Joy the Baker
6 ounces unsweetened chocolate
3/4 C unsalted butter
3 C powdered sugar
1/2 C sour cream, at room temperature
1/4 C brewed coffee, cooled
1 1/4 C plus 1 T brewed coffee
3/4 C Dutch process cocoa powder
2 1/4 C sugar
1 1/4 tsp kosher salt
2 1/2 tsp baking soda
2 whole eggs
1 egg yolk
1 1/4 C plus 1 T buttermilk
1 cup plus 2 T canola oil
1 1/2 tsp vanilla extract
2 1/2 C, plus 2 T all-purpose flour, sifted
Place an oven rack in the center of the oven and preheat to 350 F. Grease and flour a 10-inch bundt pan and set aside.
To make the cake batter
1. Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.
2. In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
3. Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
4. Let the cake cool completely in the pan and then invert onto a cooling rack.
To make the icing:
1. Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water. Be sure that the bottom of the bowl does not touch the boiling water. Remove the bowl from the heat when all of the chocolate bits have melted.
2. Melt the butter in a separate pan or in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Add the coffee and whisk to create a glossy glaze.
3. Pour the glaze over the bundt cake, covering it completely. Leave at room temperature until ready to serve.
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