Did you know that yesterday was National Chocolate Cake Day? Who comes up with these things?
I was busy working on a column yesterday, so didn’t get around to making a chocolate cake until late in the day. You probably know that I am an admitted chocoholic. But, I’m not a huge cake fan. I can take it or leave it, chocolate or not.
Although it’s not quite February, I’m getting into the mood for Valentine’s Day. I went downstairs to my shelves of things that I must have but don’t use very often. I pulled out a pan with six deep heart shapes. I don’t think I’ve ever used it. It was on a pile with several other baking pans, all sizes and all with heart shapes. I’m such a sucker for anything hearts when it comes to cooking and baking.
Next, I went to my file drawer and pulled out a bulging hanging folder labeled "Cakes and Frosting." It holds an accumulation of recipes clipped over many years. I came to a page that I’d pulled out of a Creative Ideas for Living magazine in 1995. (Is that magazine even around anymore?) A recipe for Chocolate Chocolate Bundt Cake caught my eye.
I adapted the original recipe (which sounded to me like it would produce a dry cake), adding plain Greek-style yogurt and a little baking soda. The recipe also calls for 1 cup of chocolate chips to be stirred into the batter before baking. I scooped a cup of chips out of my bowl that holds all the little bits of chips left in the bottom of bags. It’s a combination of peanut butter chips, butterscotch, milk chocolate, semisweet and who knows what else. I made six cute little chocolate Valentines and baked the remaining batter in my small Bundt cake pan.
I never bake a cake in any kind of Bundt pan without first coating the pan with a goopy mixture made of equal parts vegetable or canola oil, shortening and flour. I brush the greasy mixture in every little nook and cranny using my pastry brush. You’ll never have a cake stick to the pan again. Unless you don’t use enough greasy stuff. After brushing down my hearts, I only had enough mixture left to give the small bundt pan a skimpy coat. I didn’t feel like mixing up more, so I made do with what I had. Big mistake. As you can see from the photo, the cake stuck to the pan a little bit and I had to patch it up. But the glaze does a pretty good job of covering up the bumpy surface.
I tried just a little nibble of the cake. The flavor reminds me of a chocolate milk shake. Maybe it’s the 2 cups of chocolate syrup in the batter that gives it that taste. The texture, similar to a light pound cake. As far as cakes go, I can take or leave this one. But it’s my favorite glaze spooned over the cake that makes me want more. Do not even think of having this cake without the glossy glaze that tastes so divine.
Now I can toss that piece of paper from my file folder. But, oh, there are so many more clipped recipes still stuffed into my drawer of file folders. Maybe I should try to dedicate at least one day a month to "Try a Clipped Recipe from the File Drawer Day." Can someone please make that National?
P.S. Want to know what my favorite kitchen tool is? You’ll find the answer at One for the Table. Click here.
Chocolate Chocolate Cake
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 (24-ounce) bottle chocolate syrup or 2 cups
- 1 cup plain yogurt (I used Greek yogurt)
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup semisweet chocolate chips, or any kind of chips
Grease and flour a 12-cup Bundt pan. Preheat oven to 350 degrees.
Sift flour, baking powder and baking soda together and set aside. Cream butter in large mixing bowl with electric mixer. Gradually add sugar. When all sugar has been added, beat mixture at medium speed for 8 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla and yogurt and blend well. Gradually add sifted ingredients and chocolate syrup, starting and ending with dry ingredients. Stir in chips. Pour batter into prepared pan. Bake in 350-degree oven for about 1 hour or until cake tests done with a wooden pick. Cool 10 minutes in pan. Loosen sides and invert onto rack and cool completely. Once cool, spoon glaze over the top. Makes 16 servings.
- 1 cup sugar
- 1 cup unsweetened cocoa
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1 tablespoon honey
- 1-1/2 tablespoons pure vanilla extract
Combine sugar, cocoa, whipping cream, butter and honey in a heavy saucepan. Cook over low heat until mixture is smooth, stirring often. Do not boil. Remove from heat and stir in vanilla. Makes about 2-1/4 cups.