You know we had to be busy or too full to notice that there was chocolate cake in the freezer. Especially one made in my favorite pan. I pulled this baby out of its icy repository last week and it didn’t last long. This was one of the cakes I made to feed my hungry crew a while back. Granted I had tons of cookies, muffins, and another chocolate cake so they hardly missed one more calorie bomb. I had also made a 14” round white and dark chocolate cake that served as a backup at Charisse and Damion’s reception. We brought half of it home and it did not go to waste.
I baked the cake pictured here in my favorite Heritage Bundt Pan. It’s a basic chocolate bundt and bundts can be a challenge to dress up. Once the cake had cooled to room temperature, I placed it on a serving plate and then brushed it with simple syrup. From there I covered it with plastic wrap, placed it in a Hefty 2 gallon zippered bag, and removed as much air from it as possible before placing it in the freezer. There it stayed for three weeks and it was good as new when it thawed.
To give it a bit more pizzazz and to add another layer of flavor I used one of my favorite decorator short cuts. Take a can of frosting, whatever flavor you like; I used chocolate. Heat it in 30-second intervals in the microwave until it melts and pour it over your cake. When the frosting sets, it has a shiny finish. Use this on petit fours or you can dip the tops of your cupcakes in the melted frosting as well.My warm chocolate frosting flowed down the valleys of the cake and formed tiny puddles around the base. My new son in law loves chocolate cake so I made sure he got several slices. Freezing cakes ahead of time is a great idea if you have room. It’s all about wrapping them correctly. If the two-gallon bags aren’t available in your area, don’t fret. Over wrap the cake in plastic wrap and then wrap it again with heavy-duty aluminum foil. That’s the method I’ve been advising brides to do for years and it works.
Over the years I’ve wasted so much fresh buttermilk that I’ve decided to try Saco’s Cultured Buttermilk Blend. Directions are on the can for required amount of water and powder to yield up to one cup. I’ve had great results with it and I like that I can make only what I need per recipe.
- 4 eggs
- 1 cup butter, softened
- 2 cups white sugar
- 1 cup semisweet chocolate chips
- ½ cups hot water
- 4 TBS Saco Buttermilk powder
- 1 cup water
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 can chocolate frosting
- Preheat oven to 350° F.
- Separate the eggs and beat the whites until stiff and set aside.
- Melt the chocolate chips in the hot water stirring until smooth and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Once the butter and sugar is creamed, add the egg yolks, melted chocolate, water and vanilla.
- It may look like a curdled hot mess but don’t worry.
- In a separate large bowl, sift together the flour, baking soda and salt and Saco Buttermilk powder.
- Beat dry ingredients into chocolate mixture.
- Stir in about ⅓ of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
- Bake in preheated oven 50- 60 minutes or until the cake tests done.
- Melt a can of chocolate frosting in a microwave oven in 30-second intervals stirring frequently until frosting is completely melted.
- Pour over cooled cake.
- If there is frosting left in the can, cool to room temperature replace cap and store in the refrigerator.
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