Double Chocolate Bundt Cake

If the mixed paella can almost make you forget your name, this double chocolate bundt cake will definitely bring back your childhood memories. And you know why? 7 ounces of Toblerone gooey giddy childish goodness, baby!

No Valentine's Day is complete without a chocolate package on the side. This Double Chocolate Bundt cake is your chocolate package on Valentine's Day, two times bigger. 

This cake is seemingly the key to help you lock away the Mixed Paella dish well and truly into your good memories trove.

I got the recipe from http://cafefernando.com. And if you happened to be in the know, Cafe Fernando is a well known blogsite to all the foodies and food bloggers out there. I only have utmost respect to the author. I have tried one recipe to the other, and the recipes never fail to amaze me. The prolific blogger/author's sweet creations seem fool proofed  from mediocrity. 

This cake, albeit the overflowing lava chocolate goodness, will not make you umay (translation: fed up, tired). Hahaha! I was trying to find a proper english word for it but umay (its a filipino word) seems quite unique a word to best describe the "fed-up on chocolate goodness". May I repeat, this cake is not umay. And despite the butter overload (200 grams and a bit more), the cake still tastes light and fluffy. And don't forget, the cake is easy to make. :)

One more thing, I actually assumed that Toblerone has plain milk and dark chocolate flavours and vaguely recall that I tasted those in the past. Hmmm. I also assumed that the recipe requires for a bar of 'plain' milk or dark chocolate but we can only find milk chocolate 'with honey and almond nougat' on the grocery shelves. I was really confused. Lol! With faith in my heart, I made the cake nonetheless with my bar of Toblerone milk chocolate with honey and almond nougat. The result speaks for itself; this is got to be my favorite chocolate cake. Ever.

You only have one problem about this cake though: you keep coming back for more. 

  

*Adapted from http://cafefernando.com

CHOCOLATE BUNDT CAKE RECIPE

Ingredients

• 2+1/2 cups all-purpose flour
• 1/4 cup cocoa
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• 7 ounces Toblerone milk chocolate (or bittersweet), chopped (Honey and almond nougat toblerone will do as well)
• 8 ounces butter, plus more for pan
• 1 + 1/4 cups sugar
• 4 eggs + 1 egg white
• 1 tsp vanilla extract

Method

1. Preheat your oven to 325F (170C).
2. Butter a 14-cup Bundt cake pan and set aside.
3. Sift flour, cocoa, baking soda and salt into a large mixing bowl. Whisk and set aside.
4. In a small saucepan, bring cream to a boil. Place chopped chocolate in a small bowl and pour hot cream, through a sieve, over the chopped chocolate. Stir until smooth and creamy in texture.
5. Add buttermilk and place in the refrigerator until cool (room temperature is enough).
6. Cream butter and sugar with a mixer until fluffy.
7. Add the eggs (and the egg white) and beat until combined.
8. Stir in vanilla extract.
9. On low speed, add the flour mixture in three equal amounts alternating with the chocolate batter, ending with flour.
10. Pour the batter into the Bundt pan and bake for 55-60 minutes (or until a wooden toothpick insterted in center comes out clean). If the toothpick is wet, bake 5 more minutes and check again.
11. Let cool in pan, invert onto a serving plate and start preparing the chocolate ganache glaze.

CHOCOLATE GANACHE GLAZE RECIPE

Ingredients

• 4.5 ounces bittersweet chocolate (%70), chopped
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp light corn syrup (optional)

Method 

In a small saucepan, bring cream to a boil. Place chopped chocolate, butter and corn syrup in a small bowl and pour hot cream, through a sieve, over the chopped chocolate. Stir until smooth and creamy in texture. Let stand, stirring occasionally until slightly thickened.

Pour over the cooled cake, slice and serve.