Posted by Grace Massa Langlois on Friday, 22nd October 2010
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.
Tags: bundt cake, butterscotch recipes, cake, cake recipes, cakes, chocolate, chocolate cake, chocolate dessert, chocolate desserts, chocolate glaze, chocolate icing, chocolate recipes, coffee cake, coffee cake recipes, dessert, desserts for entertaining, entertaining, food, food photography, food photos, glaze
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes, Ricette di Base, Torte