Posted on Friday, 22nd October 2010 by Grace Massa Langlois
Donna Hay describes Butterscotch-Glazed Chocolate Bundt Cake as “a wickedly tempting treat” and I agree wholeheartedly. But I think that of all of her cakes, especially the simple cake recipes she shares in her 50th Issue Birthday edition (The best $10 I’ve ever spent).
There are 8 cakes in the edition and I am determined to bake each and every one of them. I’ve baked 4 including this recipe, Chocolate Mud Cake (dense and rich), Chocolate Buttermilk Layer Cake (super moist with a light and fluffy frosting), and Chocolate Stout Cake with Peanut Butter Frosting (an out of this world salty-sweet combination and the star ingredient, Chocolate Stout).
4 down, 4 to go! They’ve all been exceptional and I’m sure you’ve noticed they all share one ingredient, chocolate (My favourite!). If you want to make a chocolate cake from scratch, I would recommend any of the above.
My daughter, Liana, had a few friends over before they went out for the evening and we had a little cake testing before they headed out. I was a little worried; I thought the cake would be dry because the batter was extremely thick. It’s been ages since I made a bundt cake and I couldn’t remember if the batter resembled that of a regular cake.
The chocolate bundt cake received overwhelming thumbs up. It had a deep rich chocolate flavour. The almonds and sour cream gave the cake an amazing texture and thankfully it was quite moist.
I had quite the time finding butterscotch liqueur but I am so glad I did, the butterscotch cocoa glaze was out of this world.
The other day when visiting Marly at Namely Marly (my favourite site) I ran across her amazing recipe for Lemon Avocado Cake with Blueberry Sauce and I wanted to share it with you. Marly is an amazing writer. She always makes me laugh. She writes an ongoing series Real People/Real Names that I thoroughly enjoy.
Butterscotch-Glazed Chocolate Bundt Cake
(from Donna Hay Magazine, 50th Issue Birthday)
Serves 6 to 8
- Chocolate Bundt Cake
- Butterscotch Cocoa Glaze
Chocolate Bundt Cake
- 150 g butter, softened
- 2/3 cup (120 g) brown sugar
- 3/4 cup (180 g) sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) almond meal (ground almonds)
- 1 cup (150 g) plain (all-purpose) flour, sifted
- 1/2 teaspoon baking powder, sifted
- 1/4 teaspoon bicarbonate of (baking) soda, sifted
- 1/2 cup (50 g) cocoa, sifted
- Preheat oven to 160° C (325° F). Using a pastry brush, grease well, an 8 cup-capacity (2 litre) Bundt® cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed for 10 to 12 minutes or until pale and creamy.
- In a medium-sized bowl, whisk together the sour cream, eggs and vanilla.
- Add to the butter mixture with the almond meal, flour, baking powder, bicarbonate of soda and cocoa and beat until just combined (do not over mix).
- Spoon the mixture into the prepared Bundt® cake pan.
- Bake, rotating pan halfway though, for 35 minutes or until a cake tester inserted into the cake comes out clean.
- Cool in cake pan for 10 minutes. Turn out onto a wire rack to cool completely.
Butterscotch Cocoa Glaze
- 1/4 cup (25 g) cocoa, sifted
- 1/2 cup (110 g) caster (superfine) sugar
- 1/2 cup (125 ml) water
- 1/4 cup (60 ml) butterscotch liqueur
- Place the cocoa, sugar, water and liqueur in a small-sized saucepan over medium heat.
- Stir to dissolve the sugar and bring to the boil.
- Cook for 5 minutes or until thickened.
- Set aside to cool.
- Spoon the glaze over the cake to serve.
You may also enjoy:
Tags: cake, cakes, chocolate, chocolate cake, chocolate dessert, chocolate glaze, chocolate icing, dessert, glaze
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes