Simple Death by Chocolate Bundt Cake

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

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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 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.

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