This Rich Chocolate Bundt Cake is topped with French Vanilla Cake Truffles dusted with sprinkles to give them a holiday flair.
Let’s have some chocolate cake shall we? Let’s use two types of chocolate in the batter and then pour some more chocolaty goodness over the top and let it drip down the sides. Yes, yes, and yes again!! One of the coolest things about being a blogger is all of the awesome friends I’ve made and the support we give each other. The other cool thing is that baking for no particular reason is never frowned upon. That seems to happen more and more lately. I didn’t give it away and I felt narry a bit of guilt about eating it. I discovered this recipe a couple of years before I started blogging and pretty much shoved it to the back of the file, mentally and physically. [Read more…]
I just have to share some exciting news with you before I share this recipe. Have you heard of the Fairy Hobmother from Appliances Online. OMG! Hobmother visits blogs and grants wishes. A while back I left a comment and wish on Angies Recipes Lo and behold Fairy Hobmother paid me a visit and left an Amazon gift card, just for me. How utterly cool is that? If you want the Fairy to visit you, make a wish, think positive thoughts and leave a comment after this post. No doubt the Fairy is listening. Lots of Luck and thank you for your generosity.
Let me begin for apologizing for my evil twin Sabrina. Sometimes she just says the first thing that comes to her mind. That’s why she doesn’t make as many appearances as she thinks she should. That being said I hope you enjoyed her PB&J Graham goodie. As much as that chick unnerves me I have to admit her sweet treat was pretty good.
However, I have something even better. As part of the Tastemaker Program I received two bags of Godiva Coffee. When I smelled the Pumpkin Spice Latte I knew immediately what recipe I would use it in. This coffee is literally fall in a bag. When you take a whiff immediately leaves start to fall and fires crackle. The aroma is amazing and the taste aint bad either. The recipe I chose is one of the first chocolate bundt cakes I ever made and always had great results with it. The operative word here is had. The end result of this cake is so not what I had planned. About a quarter of the cake stuck to the pan. No amount of coaxing, warm towels or heat gun, could pry this baby neatly from the pan. With ¾ of the cake looking up at me from the cake plate in disgust I found the perfect remedy. I scooped out the ¼ that was stuck in the pan, tossed in my food processor and pulverized the &%# out of it. Take that stuck cake!!! Then I spread the crumbs on a cookie sheet that had been prepared with nonstick spray and popped them into a 375° oven for about 10 minutes.
There was leftover butter cream frosting in the fridge and I added two tablespoons of canned pumpkin leftover from a previous recipe. I’ll tell you about that soon. My makeshift pumpkin butter cream needed a pick me up so I added ¼ cinnamon. That sealed the deal. I frosted the top of the cake with the butter cream and sprinkled the toasted crumbs on top. The other icing on the cake was that Charisse had to go to work. It’s a good thing too, because that cake would’ve been devoured within a day. The Mr. gave it two thumbs up and a “real good babe”. That’s the equivalent of “you nailed it.” The taste of the coffee is subtle but you know it’s there and the texture is very light. Now I’m regretting giving most of it away. Will you make it and save me a piece?
Pumpkin Spice Latte Chocolate Cake with Pumpkin Buttercream Frosting – adapted from Food.com
6 oz unsweetened baking chocolate, melted ( I used Ghiraradelli)
2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg.
1 ½ cups prepared Godiva Pumpkin Spice Latte Coffee, cooled
2 cups sugar 1 cup butter, softened
1 tsp vanilla
Pumpkin Buttercream Frosting
Note: In the original recipe you dissolve 2 TBS of instant coffee with 2 TBS hot water and add enough cold water to make 1 ½ cups. Instead I used 1 ½ cups of the Pumpkin Spice Latte coffee, brewed and cooled. I also decided to add cinnamon and nutmeg to the batter to enhance the flavor.
Grease and flour a bundt or tube pan. In a small bowl combine flour, soda and baking powder, cinnamon and nutmeg. In a large mixing bowl beat sugar, butter and vanilla until creamy. Beat in eggs one at a time, then stir in melted chocolate. Add flour alternately with coffee. Pour batter into prepared pan and bake one hour or until center tests done. The original recipe says to cool 30 minutes in the pan. I don’t remember doing this when I baked this cake previously, but I did it this time and I get a feeling this may be the reason the cake stuck like glue to the pan. Next time I’ll let the cake cool for 10 minutes in the pan and then turn it out onto a wire rack and let it cool completely. Turn cake onto serving plate and frost as desired; provided it doesn’t fall apart in the pan.
3 cups butter cream frosting
2 TBS canned pumpkin
¼ tsp cinnamon
Mix all ingredients thoroughly and spread over the top of cake. Sprinkle with cake crumbs or chopped nuts if desired.
I’m linking up with the Annual Pumpkin Parade Party at Under the Table and Dreaming, come join us!