Baked: Black Cocoa Bundt with Butter Whiskey Glaze
Baked Bakery opened up in 2005 in Red Hook, Brooklyn. They opened with the premise of “open a great American bakery that is not a cupcake shop” and they have had great success ever since. While they used to have a bakery in Manhattan, it closed up shop, leaving their Red Hook flagship bakery as their only location. In 2008 they published their first of four cookbooks. This recipe came straight out of Baked Bakery’s book Baked Occasions by Matt Lewis and Renato Poliafito.
The Black Cocoa Bundt cake with Butter Whiskey Glaze was deemed an ideal cake for Father’s Day and backyard BBQ’s by Baked. However, this dark chocolate cake can really pull off any occasion with its deep flavor and sweet icing glaze.
You will need a bundt cake mold for this recipe. Putting it all together was very easy and straight forward. The glaze was a little tricky, as it has to be close to the right consistency to pour over the cake. We think we messed it up a little but pulled it off in the end. Everyone liked the cake and the butter whiskey glaze.
Recipe
Ingredients
FOR BLACK COCOA BUNDT
1/2 cup (40 g) unsweetened dark cocoa powder, such as Valrhona
1/4 cup (20 g) unsweetened black cocoa powder
1 tablespoon instant espresso powder
1 cup hot coffee
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1/4 teaspoon baking soda
2 1/4 cups firmly packed dark brown sugar
3/4 cup plus 2 tablespoons (210 ml) canola oil
1 tablespoon pure vanilla extract
2 large eggs
2 large yolks
1 1/2 cups (360 ml) heavy cream
FOR BUTTER WHISKEY GLAZE
3 tablespoons unsalted butter
2 tablespoons heavy cream
2 1/2 to 3 cups (280 to 340 g) confectioners’ sugar, sifted
3 tablespoons good-quality whiskey
Directions
1. Preheat the oven to 350 F (175 C). Butter the inside of a 12-cup Bundt pan, dust with cocoa powder, and knock out the excess. Alternatively, liberally apply a nonstick cooking spray, dust with cocoa, and knock out the excess. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
2. Place both cocoa powders and the instant espresso powder in a medium heatproof bowl. Pour the hot coffee directly over the powders and whisk until combined. Set aside to cool.
3. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
4. In another large bowl, whisk the brown sugar, oil, vanilla until combined. Add the eggs and egg yolks and whisk again until just combined. Add the flour mixture in three parts, alternating with the chocolate mixture, beginning and ending with the flour mixture. Whisk each addition gently to combine.
5. Whip the cream (either by hand or with a standing mixer) just until medium peaks form. Fold one-third of the whipped cream into the batter to lighten it. Fold in half of the remaining whipped cream until just incorporated, then fold in the rest until no streaks remain.
6. Pour the batter into the prepared pan and bake in the middle of the oven until a small shark knife or toothpick comes out with just a few moist crumbs, 50-55 minutes. Transfer the pan to a wire rack to cool completely. Then gently loosen the sides of the cake from the pan and turn it out onto the rack so that the crown is facing up. Place a baking sheet (lined with parchment paper, if you like, for ease of cleaning) underneath the wire rack.
MAKE THE BUTTER WHISKEY GLAZE
1. In a saucepan, melt the butter over low heat. Remove from the heat and whisk in the cream. In three parts, add 2 1/2 cups (280 g) confectioners’ sugar, whisking to combine after each addition. Add the whiskey and whisk until uniform. The glaze should be thick and ropy, but pourable — not runny and thin. If the glaze looks too thin, add the remaining 1/2 cup (60 g) confectioners’ sugar and whisk to combine.
ASSEMBLE THE BLACK COCOA BUNDT
1. Pour the glaze over the room-temperature cake in thick ribbons; it will slowly drip down the sides. Add a few sprinkles on the top, if you like. Let set for 15 minutes before serving.
HOW TO STORE
The cake will keep in an airtight container at room temperature for up to 3 days.
