Welcome, welcome, welcome!!! Don't you love it??? I can't get enough of the new blog design. I swear I just left it open on my browser all day on Saturday. Just taking it in. My family loves Christmas. L-O-V-E-S Christmas. I have been singing Christmas songs since at least June.
Chad (my fabulous husband and partner on TSRI) is also the spectacular graphic designer of our design firm E3Studios. What an amazing job he did on our site. I love the fiery buttons and the header really makes me swoon... It completely feels like home. The perfect place to share a cake with friends and family...
Once upon a time I was the queen of complicated cakes. I could make just about anything and went to any lengths to complete a cake.
Seriously??? Who has that kind of time. So, I decided to simplify. How about a simple moist chocolaty bundt cake loaded with cocoa, semi sweet chocolate, milk chocolate candy bar, white chocolate chips and all the same in toppings with a gorgeous ganache. You could throw in some dark chocolate for good measure if you like.
Is your mouth watering yet??? This cake is insanely rich and delicious. A small sliver goes a long way. It was perfect for Thanksgiving dinner. Everyone enjoyed this cake and I am sure you will too!
With love from our Kitchen Table to yours! XO
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out these delicious and stunning desserts, perfect for every holiday! Click on the picture or the link to open in a new window.
Peanut Butter Fudge Chocolate Cake; 4 layers of moist chocolate goodness, smothered in a peanut butter fudge frosting and chocolate ganache!
Pie for the holidays? Change it up & serve a fabulous Caramel Apple Pecan Cake - moist, flavorful and perfect for your holiday table.
Death by Chocolate cake... It is a chocolate journey! 7 layers of fabulous decadence. Unlike anything you have ever had before.
Death by Chocolate
Bundt Cake
serves 16
2¼ cups all purpose flour
1 cup unsweetened cocoa powder (plus more for preparing the
pan)
2 teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon kosher salt
2 cups unsalted butter, softened (plus more for preparing
the pan)
2 cups granulated sugar
4 eggs, room temperature
1 tablespoon vanilla extract
¼ cup Kahlua coffee liqueur
1 ½ cups sour cream
2 Hershey bars, chopped
½ cup white chocolate chips
½ cup semi-sweet chocolate chips
Chocolate Ganache Frosting (recipe to follow)
White Chocolate chips
Hersheys Bar
Semi Sweet Chocolate Chips
Milk chocolate and white chocolate candy bar
Preheat oven to 325°F. Butter a 10-cup Bundt pan and dust
with cocoa powder. Set aside.
In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; whisk until well blended. Set aside.
In a medium bowl combine flour, cocoa powder, baking powder, baking soda and salt; whisk until well blended. Set aside.
In the bowl of an electric mixer fitted with the paddle
attachment, beat the butter on medium speed until smooth and creamy, about 1
minute. Add sugar and beat until blended. Increase the speed to medium-high and
continue beating, occasionally scraping down the sides of the bowl, until the
mixture is light and fluffy, 3 to 5 minutes. Add the eggs, beat mixture 1 to 2
minutes; stop mixer occasionally and scrape down the sides of the bowl. Beat in
the vanilla and Kahlua.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then add the chocolate chips and chopped chocolate. Blend until combined.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.
Reduce the speed to low and fold in the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, until just blended and no lumps of flour remain. Then add the chocolate chips and chopped chocolate. Blend until combined.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer to a wire rack and cool the cake upright in the pan for 10 minutes.
Prepare ganache while cake is cooking.
Pour ganache over cake to cover equally. Reserving ½ cup for drizzling. Take a handful of chocolate chips and press
the along the side of the cake. Sprinkle
a small handful of chocolate bars and white chocolate chips along the top of
the cake. Drizzle ganache over top of
cake. Serve and enjoy!
Chocolate Ganache
¾ cups heavy cream
1 cups chocolate
2 tablespoons butter
Heat cream in microwave until hot, but not boiling. Add chocolate and butter. Cover with cling wrap for 5 minutes. Stir until you have a smooth mixture. If necessary warm in the microwave at 30
second intervals and keep stirring. Bring
ganache to room temperature.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
What a fantastic bundt cake! Simply beautiful and mouth wateringly delicious looking! Yes, I love the new design - it's gorgeous - I'm not surprised! - I'm totally in love with mine!!
ReplyDeleteMary x
Beautiful cakes!! Perfect for Christmas, surely :)
ReplyDeleteHave a nice week
Inês
If i am going to experience death then yes I want it to be by this cake:) Divine
ReplyDeleteYUM YUM and YUM!!
ReplyDeleteI adore your header - Chad is very talented and it is perfect! The cake(s) are all beautiful. My name is Tricia and I'm a chocolaholic. I will need to go to a meeting or just make the darn thing! Yum! Hope you had a wonderful Thanksgiving. We've been so busy - I'll try to catch up on all your posts!
ReplyDeleteThe Death by Chocolate cake is out of this world and so is the Caramel Apple Spice cake. Try them, you'll love them!!! Feeds a lot of people.
ReplyDeleteThis cake looks and sounds amazing! I love all those extra toppings : )
ReplyDeleteI made this yesterday, for a Mother's Day gathering, and left without a crumb. It was delicious, and obviously, well received. Thanks, Donna!
ReplyDeleteI made this yesterday, to take to a Mother's Day gathering, and left without a crumb. It was delicious! Thanks, Donna.
ReplyDeleteThis cake looks divine. One concern - what kind of chocolate did you use to prepare the ganache? Thanks for taking time to respond.
ReplyDeleteHi Betty! I used milk chocolate chips and pieces left from the rest of the recipe. Enjoy! It is decadent, it will feed a crowd.
DeleteThanks so much, Donna. I am anxious to bake this wonderful cake and impress my family.
DeleteI don´t live in the US and we don´t have Hershey bars here. How much chocolate should use?
ReplyDeleteHi,I don´t live in the US and we don´t have Hershey bars here. How much chocolate should I use
ReplyDeleteHershey candy bars are about 1.55 ounces. Enjoy.
Delete