Just a lazy Sunday and we are putting up the tree. I wanted to make something fairly easy so I adapted this original recipe from Bundt Queen herself Kiss My Bundt which this was originally a red velvet recipe but of course I forgot to add the red food coloring!
Red velvet bundt
- 1 1/4 cups vegetable oil
- 1 cup buttermilk (I used low fat)
- 2 eggs
- 3 tablespoons red food coloring
- 1 teaspoon white vinegar (I used white wine vinegar)
- 2 teaspoons vanilla extract
- 2 1/2 cups flour (I used cake flour)
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 9 oz. dark chocolate, finely chopped
- 1 cup heavy whipping cream
- 1 tbsp. corn syrup (light or dark)
- Preheat oven to 350°F. Grease and flour a large bundt pan, or spray it with a flour-based cooking spray such as Bake Easy or Baker’s Joy.
- In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vinegar and vanilla with an electric hand mixer at medium speed.In a separate bowl whisk together the flour, sugar, baking soda and cocoa powder.
- Add the dry ingredients to the wet ingredients, in three additions. Pour the batter into the prepared pan and bake for 45-50 minutes in an aluminum pan or about 40 minutes in a dark non-stick pan. The cake is ready when a toothpick tester comes out clean. Remove from oven and let cool in pan 10 minutes. Turn out onto a wire rack to cool completely. Place wire rack inside a large jelly roll pan with a lip. Let stand at room temperature while you make the glaze.
- For the glaze, place heavy cream in a large microwaveable bowl. Heat in the microwave at 40 second intervals until very hot but not boiling (you can do this on the stove top if you don’t have a microwave). Stir in chopped chocolate. Let stand for 3 minutes then begin gently stirring mixture. You can use a whisk, but do not whisk vigorously as it will create air bubbles in the finished glaze. When chocolate and cream are thoroughly mixed and smooth, add corn syrup. Stir until combined. Transfer to a 4-cup measure with a pour spout. *Note: Corn syrup can be omitted if desired. It is used to give the glaze an extra glossy appearance.
- Pour glaze over entire surface of the cake. Allow the cake to stand until the glaze dripping subsides. Lift the rack from the jelly roll pan and pour excess chocolate in the pan back into the 4-cup measure. Rewarm glaze for 20-30 seconds in the microwave if it has thickened. Stir, then pour a second coat over the entire surface of the cake. Transfer the cake to a serving plate or cake stand using a large spatula on one side of the dessert and a hand supporting it on the other side.
**It is also important to note I always sift my dry ingredients and mix them together before I added them to the wet ingredients. I also added some chopped almonds on top of the glaze!