Friday, February 1, 2013

Deep Chocolate Be Mine Bundt for #BundtaMonth



This one is for all of you folks who don’t have a Bundt pan.  Since this is the month of love and Valentines’ Day, I wanted to show you how you could get on the Bundt love train, without an actual Bundt pan.  I’ll be honest, this was an experiment but I am delighted to say it worked beautifully and you can now go forth and create Bundts in confidence.

The BundtaMonth theme for February is, of course, chocolate.  How could it be anything but?

BundtaMonth


Since it's the month of love and all, I chose to experiment using my heart pan because nothing says I love you like chocolate in the shape of a heart, am I right?  I followed these directions over on ehow with the addition of pie weights wrapped in parchment paper in the middle of my well-buttered ramekin.  I figured the weights would help hold the ramekin down in the batter and the parchment was insurance against the possibility of ruining my pie beads if the molten batter did flow over into the ramekin.  I’ve got photos below, so scroll on down to see how it worked.

Ingredients
For the cake:
1/2 cup or 115g unsalted butter, plus more to butter the pan and the ramekin
1/3 cup or 30g cocoa powder
1/2 teaspoon salt
1 cup or 125g flour, plus more for coating the buttered pan and ramekin
1 cup or 225g sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
2 large eggs
1/4 cup or 60ml sour cream
1 teaspoon pure vanilla extract

For the Bundt filling and decorating:
1 cup whipping cream
Small container (about 4 1/2 oz or 125g) of raspberries or other pretty red berries.  Yes, red.  Don’t argue.

Method
Preheat your oven to 350°F or 180°C.

Butter the inside of your pan and the outside of the ramekin, thoroughly.  Now flour the inside of the pan and the outside of the ramekin.  If you are using a silicon pan, put it in the center of a metal cookie sheet.  Put the ramekin in the center of your pan.  Wrap your pie weights or some dried beans in a piece of parchment paper and tuck them into the ramekin.  Your makeshift Bundt pan is now ready for business.


In a microwavable glass bowl, add a half cup or 120ml of water to the salt and butter and sift in the cocoa powder.


Microwave for 20 or 30 seconds at a time, whisking in between, until the butter is melted and the cocoa has been incorporated.  Set aside.



In a larger bowl, mix together your flour, sugar and baking powder and baking soda.  Pour in the melted butter mixture and whisk until completely blended.  It will be very thick and look more like brownie batter at this point.



Add the eggs, one at a time, whisking until completely blended before adding the second egg.




Whisk in the sour cream and vanilla until smooth.



Pour your batter into the prepared pan and bake 30-35 minutes or until a toothpick inserted into the cake comes out clean.



Remove the parchment with the pie weights and let the cake cool in the pan for 15 minutes.  Run a toothpick around the edge of the ramekin to loosen it.   Carefully lift the ramekin out of the hole.  Invert the cake on your baking tray and then turn it right side up again on your serving plate to decorate.




And, yeah, I know it's not all rounded and Bundt-like except for the hole but next time I am going to be more brave and try a deeper pan and more batter with a small metal mixing bowl in the middle to see how that works.

When the cake is completely cool, whip one cup of cream to stiff peaks.  Pile the cream in the hole of the cake and decorate with fresh red berries.  Serve each piece with some of the cream and a few of the berries.


Happy February and enjoy!



Have a look at all the other lovely chocolate Bundts we’ve baked for February below!   And here are just a few simple rules for joining up:

- Simple rule: Use chocolate - and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.

Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
 
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33 comments:

  1. Genius idea and great for folks who don't have a bundt pan. Plus it sure did make a fun cake with the heart shape and a place for the filling.

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  2. Paula @ Vintage KitchenFebruary 1, 2013 at 11:48 AM

    This cake is great, I love the twist! Just the thing for chocolate february.

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  3. I had fun doing it, Renee. Always great when an experiment turns out good!

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  4. A Baker's House @ www.abakershFebruary 1, 2013 at 1:10 PM

    I love your creative touch to make this heart-shaped Bundt cake! And the filling sounds wonderful. Glad it was a success!

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  5. Anita at Hungry CoupleFebruary 1, 2013 at 3:54 PM

    Super creative with the pan. And who could turn down rich chocolate cake with whipped cream and berries?? Yum! :)

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  6. Great idea, Stacy! A Valentine's Heart Bundt Chocolate Cake is perfect =) You've inspired this Ninja Baker to give it a try =)

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  7. Stacy, what a GREAT idea! I love this!!! and hello?!!! Your chocolate cake is beautiful!!! Yum, love it! And love your step-by-step photos .. they look great and really take us into your kitchen with you. . love it! :)

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  8. Creative and very festive! Love it.

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  9. Such a cool cake and the end result is stunning - just beautiful!

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  10. What a neat way to get a bundt cake out of an ordinary pan! Nice job!

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  11. Thank you, Holly! There are few desserts that can't be improved by the addition of whipped cream. :)

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  12. Thank you, Anita! And exactly! I love the look of deep chocolate, whipped cream and red, red berries.

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  13. Even if you don't use a Bundt pan, Kim, this cake was super rich with just cocoa. I was surprised by how chocolatey it turned out.

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  14. Thanks, Alice! I almost bought a heart Bundt but decided to give this a try first. Part of me was hoping it wouldn't work so I could buy the Bundt. How sad is that?

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  15. Aren't the colors just lovely together? I hated to cut it but then, the cut photos came out pretty good looking too. I think you just can't miss with dark chocolate and red berries and whipped cream.

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  16. Thanks, Carrie! Always fun when an experiment works!

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  18. Adorable idea! Perfect for a sweetheart of a treat and looks incredibly delicious.

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  19. Karen (Back Road Journal)February 2, 2013 at 9:44 AM

    How clever you are...and the chocolate cake looks wonderful.

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  20. Jennie @themessybakerblogFebruary 2, 2013 at 9:53 AM

    This is such a clever idea. Love it, and I love this bundt. It looks so decadent and moist.

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  21. Thank you, Karen! It was very delicious!

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  22. Thanks, Karen! I don't know where I get these hair-brained ideas sometimes but then ehow backs me up!

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  23. I would definitely make this particular cake again, Jennie. It was very moist and more-ish!

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  24. Very clever! Love and chocolate, that's what it's all about!

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  25. Thanks, Lin! With love and chocolate, especially dark chocolate for me, all is right with the world.

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  26. Kate | Food BabblesFebruary 2, 2013 at 4:12 PM

    This is adorable! I love how you really thought out of the box here. Love the shape and that you even still created a hole in the middle. Even better that you filled it with all that lovely whipped cream and raspberries. Yum!!

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  27. Very creative, very gorgeous and I am positive delish too!

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  28. Great job making your own Bundt pan! your cake looks super decadent.

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  29. Thanks, Tara. The cake was great.

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  30. Thanks, Heather! It was just a crazy idea so I was thrilled when it worked.

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  31. Brilliant! This woud have never occurred to me!

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