Bundt

Preheat the oven to 350°F (175°C). Butter the inside of a 10- or 12-cup (2.4- or 2.8-L) Bundt pan, dust with flour, and knock out the excess flour. Alternatively, spray the pan with cooking spray. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, then add the eggs and egg yolks one at a time, beating well after each addition. Scrape down the bowl again, add the coconut and vanilla extracts, and beat until just incorporated.
Add the flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture, mixing after each addition until just combined, about 10 seconds; do not overmix. Remove the bowl from the standing mixer, transfer the batter to a large bowl, and clean and dry the mixing bowl.

Make the Dark Chocolate Coconut Filling

In the now-clean bowl of the standing mixer fitted with the paddle attachment, beat the cream cheese until creamy, about 1 minute. Add the unsweetened coconut, melted dark chocolate, egg, and granulated sugar and beat again until completely incorporated, about 1 minute. Scrape down the sides and bottom of the bowl and mix again for a few more seconds. Add ½ cup of the cake batter to the filling batter and fold until incorporated.

Assemble the Bundt

Spoon half of the cake batter into the prepared pan. Spoon the filling on top of the batter, keeping it in the center of the batter and away from the sides of the pan. Then pour the remaining half of the batter over the filling. Smooth the top with an offset spatula. Bake in the middle of the oven for 50 to 55 minutes, until a small sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Place a baking sheet (lined with parchment if you like, for easy cleanup) underneath the wire rack.

Make the Simple Coconut Glaze

In a large bowl, whisk together 4 tablespoons (60 ml) of the coconut milk, the coconut extract, and vanilla extract. Add the confectioners’ sugar and whisk until incorporated and smooth. Slowly stir in the warm white chocolate. We prefer a thick yet pourable glaze; if the glaze appears too thick, thin it out with additional coconut milk, a tablespoon at a time, until you reach the desired consistency. Stir in the food dye, a few drops at a time, until the desired color is reached.
Pour the glaze in large, thick ribbons over the crown of the Bundt, allowing the glaze to spread and drip down the sides of the cake. Top with sprinkles, if using. Allow the glaze to set before serving, about 5 minutes.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.

Roundup: Dad’s Black Cocoa Bundt with Butter Whiskey Glaze

June 21, 2015 by susan Leave a Comment

Take a look at these lovely bundts!

Leave Your Links: Dad’s Black Cocoa Bundt with Butter Whiskey Glaze

June 21, 2015 by susan 8 Comments

Happy Father’s Day!
How did you enjoy this tall, dark, and handsome cake?

In the Oven: Dad’s Black Cocoa Bundt with Butter Whiskey Glaze

June 8, 2015 by Sheri 3 Comments

Let’s celebrate dads, chocolate and whiskey with a Bundt cake! Posting date is June 21.

Dad’s Black Cocoa Bundt with Butter Whiskey Glaze

Author: Matt Lewis & Renato Poliafito

Yield: 1 Bundt cake • 12 to 16 servings

Ingredients

For the Black Cocoa Bundt

½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
¼ cup (20 g) unsweetened black cocoa powder (see Baked Note and page 19)
1 tablespoon instant espresso powder
1 cup (240 ml) hot coffee
2¼ cups (285 g) all-purpose flour
2 teaspoons baking powder
1¼ teaspoons kosher salt
¼ teaspoon baking soda
2¼ cups (495 g) firmly packed dark brown sugar
¾ cup plus 2 tablespoons (210 ml) canola oil
1 tablespoon pure vanilla extract
2 large eggs
2 large egg yolks
1½ cups (360 ml) heavy cream

For the Butter Whiskey Glaze

3 tablespoons unsalted butter
2 tablespoons heavy cream
2½ to 3 cups (280 to 340 g) confectioners’ sugar, sifted
3 tablespoons good-quality whiskey

For Décor

Chocolate sprinkles (optional)

Instructions

Make the Black Cocoa Bundt

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.
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.
In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
In another large bowl, whisk the brown sugar, oil, and 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.
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.
Pour the batter into the prepared pan and bake in the middle of the oven until a small sharp knife or toothpick comes out with just a few moist crumbs, 50 to 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

In a saucepan, melt the butter over low heat. Remove from the heat and whisk in the cream. In three parts, add 2½ 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 ½ cup (60 g) confectioners’ sugar and whisk to combine.

Assemble the Black Cocoa Bundt

Pour the glaze over the room-temperature cake in thick ribbons; it will slowly drip down the sides. Add a few sprinkles to the top, if you like. Let set for about 15 minutes before serving.

Notes

How to store: The cake will keep in an airtight container at room temperature for up to 3 days.