Chocolate and coffee bundt cake

Intense and moist, I think these are the two words that describe this coffee and chocolate bundt cake , whose recipe has been tested and revised to bring you a very tender and moist cake, full of flavor and ideal to start the day or accompany your afternoon coffee time.

If you have never tried making a coffee cake, I definitely encourage you to start with this recipe . Despite incorporating only a small amount of its star ingredients, you can enjoy their intensity in every bite.

75 years of Nordic Ware

Nordic Ware is celebrating its 75th anniversary in style! As the start of its 75-year celebration, the brand specialising in bundt moulds has launched two new beautiful moulds, which combine the shapes of its tradition (in its lines we can't help but think of its popular Heritage mould), but adapting to the most modern and timeless lines.

This new mold has been called Braided, and its shape reminds us of a braid, symbolizing unity and strength, two values ​​that have undoubtedly been part of the brand's ability to reach 75 years of history.

The new Braided design is available in two sizes, a traditional 12-cup bundt cake (it's a large bundt pan), or an individual cupcake cake size, which you can see as the Braided Bundtlelette .

To give the mold a try, we bring you an intense recipe that combines two great lovers, coffee and chocolate. You certainly won't want to miss this chocolate and coffee Bundt cake .

Ingredients

For the cake:

• 130 ml freshly brewed coffee
• 50 g + 230 g unsalted butter, at room temperature
• 1 teaspoon salt
• 90 g couverture chocolate
• 230 g white sugar
• 4 XL eggs
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 310 g baking flour
• 200 ml whole milk

For the chocolate ganache:

• 2/3 cup chopped bittersweet or semisweet chocolate (150 gr)
• 1/3 cup cooking cream

Preparation

1. Preheat the oven to 180°C.
2. Prepare the Nordic Ware Braided Bundt pan with release spray , using a pastry brush to evenly coat the entire inside of the pan.
3. In a saucepan, add the coffee, 50 gr of butter and the chocolate, and heat over low heat, stirring until the butter melts and all the ingredients are combined, obtaining a thick, dark-colored liquid. Stir so that nothing sticks and turn off the heat when it is ready. Let it cool down.
4. In the KitchenAid mixer , mix the remaining butter (the 230 g at room temperature) with the sugar, at speed 4 and with the whisk attachment, until you obtain a light and airy mixture.
5. Add the vanilla, stirring constantly.
6. Add the eggs, beating each one lightly before adding it. Add them one at a time, and do not add one before the previous one has been incorporated. Do not stop beating at any time.
7. Using the KitchenAid sifter , add the flour, baking powder, salt and baking soda to the mixture. The sifter gradually adds the mixture. Meanwhile, add the milk as well. If you don't have the sifter accessory, add the flour little by little, alternating with the addition of the milk, until everything is incorporated and you have a homogeneous dough.
8. Finally, add the chocolate and coffee to the mixture, which will have cooled. Mix until smooth.
9. Pour the batter into the prepared pan. Gently tap the pan on the counter to help expel any air from the batter (after a few taps, you should see some bubbles on the surface of the batter).
10. Bake for 50-55 minutes or until the Nordic Ware thermometer reads done.
11. Once the cake is baked, let the pan cool for 10 minutes before inverting it onto the cooling rack. This rest is important because it is a very soft cake and will break if not. Also, wait to handle it after unmolding, otherwise it will break.

For the chocolate ganache:

1. Heat the cooking cream in a small saucepan until it begins to bubble slightly. At this point, pour the hot cream over the chocolate in a glass or other heatproof container. Allow to sit for 5 minutes, then whisk until smooth. Pour the ganache over the cake when it has cooled completely and serve.

Grades

• This cake, without frosting, is really delicious too. Just prepare it and sprinkle icing sugar on top.
• Because of its coffee and chocolate flavor, if you serve it with whipped cream it is a truly winning combination.
• You can add some nuts, such as chopped almonds or hazelnuts on top, they also combine wonderfully.
• We used the new Nordic Ware pan but you can use other 12-cup pans from the brand - this is important, because with the quantities in this recipe you get a large cake.