So today, I got this craving. I was craving this cake from my past. It was an AMAZING chocolate bundt cake, topped with an almost-crispy, sugary glaze. I loved that cake.
Problem is, I have absolutely no idea where it came from. My only memory is the yumminess of the yummy, yummy cake. I feel like it was from a deli somewhere, like a Panera, Schlotzsky’s, or Einstein Bagel-kinda place, but I honestly have no idea.
Memories like that make me feel like I’m out of my mind. I have been racking my brain ALL DAY and I can’t figure it out.
The cake was fantastic, and today I decided to replicate it. Or try, at least.
I needed a cake that was extra tender and full of chocolate flavor, but not super dark chocolate, and the glaze had to be very thin and almost crackly in texture.
The glaze is SPOT. ON. The cake was pretty darn close, so we’re going to go ahead and call this one a success.
I am a big fan of bundt cakes because they’re super easy and perfect for a casual dessert, pot-luck or even a weeknight treat. However, bundt cakes can be scary because if they stick in the pan, your perfectly lovely cake can end up looking like an ugly mess. BUT, I have a trick for you and if you follow it exactly, I promise your cakes won’t stick, ever.
So first, melt 2 Tablespoons of unsalted butter in a measuring cup, then whisk in 2 Tablespoons of cocoa powder. Use a pastry brush to coat every single crevice of your bundt pan. Then, go over it to make sure you didn’t miss anything.
Your cake will come out perfectly, every time.
If you aren’t making a chocolate bundt cake, replace the cocoa with flour. Same result! Your bundt cakes will never stick again! Yay for secret tips!
I do have to admit that the reason I selected this recipe in the first place was because it uses a can of chocolate syrup, which totally feels retro to me and reminds me of my childhood. I always see the little metal cans with yellow plastic lids at the store and never really have a reason to buy them, but I definitely jumped at the chance when I found this recipe. I loved that stuff over my ice cream when I was a kid, and I have to say that I was sad I used the whole can and didn’t have any leftover…especially since the very best way to eat this cake is with a big scoop of vanilla ice cream. Whipped cream is good too, but nothing beats chocolate cake and ice cream.
And if any of you Midwesterners out there remember a cake like this, let me know. It’s DRIVING me NUTS.
Thanks for stopping by today!
- 8 ounces semisweet chocolate, coarsely chopped
- 1 (16-oz.) can chocolate syrup
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons cocoa powder
- 2 cups powdered (confectioners) sugar
- 4 Tabespoons milk
- ½ teaspoon vanilla extract
- ¼ cup unsalted butter,melted
- Preheat oven to 325 degrees (F).
- Melt 2 Tablespoons of butter in a measuring cup.
- Whisk in cocoa powder until smooth.
- With a pastry brush, generously brush every crevice of your bundt pan. This will prevent sticking.
- In a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1½ minutes total). Stir in chocolate syrup until smooth. Tip: Use a rubber spatula to stir the chocolate and fold the syrup into the melted chocolate. This will help prevent your chocolate from seizing.)
- Beat butter at medium speed with an electric mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Sift together flour, baking soda, and salt.
- Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
- Stir in vanilla and melted chocolate just until blended.
- Pour batter into prepared 14-cup Bundt pan.
- Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean.
- Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
- Stir melted butter and milk into powdered sugar, and whisk until smooth.
- Add vanilla, stir to incorporate.
- Pour glaze over warm cake. Use a pastry brush to cover the entire cake, if desired.