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
Comments (18)
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October 23rd, 2010 at 12:09 am
Looks delectable! Never heard of butterscotch liqueur.
October 23rd, 2010 at 12:19 am
Neither had I Jeanette, I had been trying to find it for quite a while now and got lucky this morning, it is absolutely delicious!
October 23rd, 2010 at 10:11 am
wow my Mouth full of water its so yummmyyyyyyy
October 23rd, 2010 at 3:18 pm
I adore Donna Hay’s books, but haven’t seen this one. I’m going to have to fix that. The butterscotch glaze makes this bundt cake into something really special.
October 24th, 2010 at 10:39 pm
This cake looks delicious! Butterscotch and chocolate sound like a heavenly combination
!
October 24th, 2010 at 11:21 pm
What a beautiful bundt cake! I love how these cakes present…they are picture-perfect. And I can only imagine how delicious this must taste with that butterscotch glaze. Now I want to try this recipe and all of Donna Hay’s others. You have me sold. Thank you for sharing…and thank you for your sweet words of compassion regarding my family…they mean so much.
October 25th, 2010 at 2:14 am
Thank you Monet, I have had Ryan in my thoughts since learning of this difficult time he and your family are facing. When I read your post earlier I was so grateful to hear he was smiling. Praying for a speedy recovery.
October 25th, 2010 at 11:37 am
Wow Grace – this looks absolutely divine!! Anything with butterscotch in it gets my vote for sure!!
October 28th, 2010 at 12:46 pm
I want to eat a slice of that cake..now!
October 29th, 2010 at 10:52 am
Love this cake!
November 15th, 2010 at 4:17 pm
I would love to try out this recipe – in the instructions, you don’t say when to add the sour cream mixture to the dry ingredients. Would you mind clarifying? Thanks!
November 15th, 2010 at 6:35 pm
Hi Hilary, so sorry, I can’t believe I did that. It’s amazing how missing one little word can throw off the entire recipe. I really appreciate you catching this for me. I’ve updated the recipe and I will email you as well. You add the sour cream mixture along with the dry ingredients. I added the sour cream mixture and then gradually added the dry just to combine, making sure not over mix.
November 15th, 2010 at 9:53 pm
Thanks for the quick reply! I’m making the cake tomorrow, still in honor of National Bundt Day (in the States). So – add the sour cream mixture to the creamed butter and sugar, then add dry ingredients in thirds until just combined. Sound right?
Alas, I have not been able to find Butterscotch Liqueur and want to sub melted Butterscotch chips. Do you think this will make the glaze too thick? Your thoughts would be helpful!
November 16th, 2010 at 2:03 am
I didn’t realize it was National Bundt Day. Can’t wait to see all the recipes across the blogs. Adding the ingredients in that order is perfect just try not to mix too much. I understand your frustration in trying to find the liqueur I had the most difficult time as well. I’m not sure how the chips would work in this recipe, you may have to thin it out with a little water or milk (may make it creamier).
I think I would make the glaze similar to a chocolate ganache glaze. I’m not sure how well butterscotch chips (not seen them here) melt but you could always sieve thru a mesh strainer to remove any bits that don’t melt well. If you want to try this method I would use;
4 ounces butterscotch chips
1/2 cup heavy cream (35%)
1 tablespoon butter
1 teaspoon corn syrup
Place all the ingredients in a heatproof bowl set over a saucepan of just simmering water and stir occasionally until the chips are melted and the mixture is smooth. Use the glaze immediately because if you let it sit too long it could become too thick.
If you still wanted the chocolate element in the glaze I would use 3 ounces butterscotch and I ounce chocolate.
Please let me know how it goes.
Enjoy!
December 6th, 2010 at 3:53 am
[...] I was scouring the city for Butterscotch liqueur last month for use in the Butterscotch-Glazed Chocolate Bundt Cake I was thrilled to have finally (I have searched high and low for the last 2 years) found a coveted [...]
June 9th, 2011 at 3:50 am
Look delicious ! I’m hungry
April 10th, 2012 at 8:18 am
I used to have a grandmother in the Ukraine who did cakes just like you and I loved them!!!
March 10th, 2013 at 10:16 pm
Ohhhh – nothing better than a moist rich chocolate cake. That is why I like a boiled chocolate cake because it us really moist.
Just as well I have just eaten or I would be getting the ingredients out for this one.