Farmer's Secret Chocolate Bundt Cake

Name: Farmer's Secret Chocolate Bundt Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 85 grams bittersweet chocolate (60 to 70 percent cacao), chopped; 118 milliliters gently packed light brown sugar; 12 servings Chocolate Glaze; 158 milliliters unsweetened natural cocoa powder (not Dutch processed); 3 larges eggs, at room temperature; 237 milliliters granulated sugar; 1 teaspoons ground cinnamon; 79 milliliters heavy cream; 1 teaspoon kosher salt; 118 milliliters sour cream or Greek-style plain whole-milk or low-fat yogurt; 170 grams cup semisweet chocolate chips; 473 milliliters unbleached all-purpose flour; 118 milliliters (1 stick) unsalted butter, softened; 1 teaspoon pure vanilla extract

Farmer's Secret Chocolate Bundt Cake

Farmer's Secret Chocolate Bundt Cake might be just the dessert you are searching for. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 474 calories, 7g of protein, and 21g of fat. Head to the store and pick up semisweet chocolate chips, kosher salt, granulated sugar, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Preheat the oven to 350°F, with a rack in the lower third. Generously butter a 10-cup Bundt pan. Dust the pan with flour, tapping out the excess. (Alternatively, use a 9-by-2-inch square baking pan.)

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Kugelhopf Pan

Oven

To make the cake, sift together the flour, cocoa powder, baking powder, soda, salt, and cinnamon into a bowl. Set aside.

Ingredients you will need

Baking Powder

Cocoa Powder

Cinnamon

All Purpose Flour

Salt

Pop

Equipment you will use

Bowl

In the bowl of a standing mixer fitted with the paddle attachment (or with a handheld mixer), beat together the butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 5 minutes.

Ingredients you will need

Granulated Sugar

Brown Sugar

Butter

Equipment you will use

Blender

Bowl

Mix in the eggs, one at a time, beating well and scraping down the bowl after each addition.

Ingredients you will need

Egg

Equipment you will use

Bowl

Mix in the sour cream and vanilla. On low speed, add the flour mixture and beat until nearly combined but still streaky. (The batter will be thick.) Use a wooden spoon or a spatula to stir in the zucchini, beets, and chocolate chips.

Ingredients you will need

Chocolate Chips

Sour Cream

Zucchini

Vanilla

Beet

All Purpose Flour

Equipment you will use

Wooden Spoon

Spatula

Transfer the batter to the prepared pan and spread evenly.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Bake until a long toothpick or thin wooden skewer inserted midway between the inner and outer edges of the pan tests clean, about 50 minutes.

Equipment you will use

Toothpicks

Oven

Skewers

Frying Pan

Let cool in the pan on a wire rack for 30 minutes. Using oven mitts if needed, invert a flat serving plate over the pan and invert the pan plate together to release the cake. Lift off the pan and let cool completely.

Equipment you will use

Oven Mitt

Wire Rack

Frying Pan

To make the glaze, heat the cream in a small saucepan over medium heat until steam begins to rise and bubbles form along the edge of the pan.

Ingredients you will need

Cream

Glaze

Equipment you will use

Sauce Pan

Frying Pan

Remove from the heat, add the chocolate, and let stand for 1 minute, then stir until smooth.

Ingredients you will need

Chocolate

Let stand until thick but still pourable, 10 to 12 minutes. (Rewarm if it gets too thick.)

Pour the glaze in a circular motion over the top of the completely cooled cake, allowing some to drip down the center and sides. Allow the glaze to set for about 1 hour before serving.

Ingredients you will need

Glaze

Store leftover cake, tightly covered, at room temperature for up to 1 day. Or, refrigerate for up to 5 days, then let stand at room temperature for 15 to 30 minutes before serving.