Chocolate Coffee Bundt Cake with Coffee Glaze
With autumn fast approaching, food bloggers are presenting fall
inspired recipes in massive quantities. Florida
This coconut oil really rocks let me
tell you. It is fabulous for baking, providing grand moisture properties and a coconut
flavor. I experimented with an old-fashioned cast iron skillet pineapple upside
down cake recipe on several occasions. With the first baking, coconut oil
replaced the shortening. This resulted in a hint of coconut flavor that prominent with first bite, then blended with the pineapple flavor, suggesting an overall tropical tone. The second cake, I got brave and substituted the melted
butter too. Now that one was a rich and seriously laden coconut flavored cake.
The coconut oil also provides a nice twist for our favorite
sweet and spicy chicken stir-fry. Rather than using sesame oil and finishing
with the seeds, I substituted Kelapo Coconut Oil and toasted coconut. OMG it
was amazing!
The nearly fall weather and a chocolate / coffee desire prompted
my final experiment. Perhaps I could have eaten a candy bar and drank a cup of
coffee or brewed the remainder of the Godiva Chocolatier flavored coffee however,
the craving involved cake. Imagine that, me craving cake, no.
Mr. Google helped me solve the dilemma. I decided on a Chocolate Coffee Bundt Cake with
a Coffee Glaze. The original Chocolate Bundt Cake recipe was adapted from group
recipes and the glaze from Nicole @ bakingbites.com.
Ingredients:
Chocolate Coffee Bundt
Cake
3/4 cup white sugar
1 cup light brown sugar
1 3/4 cups flour
3/4 cup baking cocoa
1/4 tsp. cinnamon
2 tsps. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup strong Godiva French Vanilla coffee, cooled
1 cup buttermilk – (I prepared sour milk - 1 Tbsp. lemon
juice + 2% milk to equal 1 cup. Let stand for 10 min.)
1/2 cup Kelapo Coconut Oil
2 tsps. vanilla
Coffee Glaze
1 1/2 tbsp coffee
1 tsp vanilla extract
1 – 1 1/4 cups confectioners’ sugar
Method:
Preheat the oven to 350. In a large mixing bowl, whisk together
the first eight ingredients. Add eggs, coffee, buttermilk, coconut oil, and
vanilla. Beat with a hand or table mixer at medium speed for 2 minutes. Batter
will be relatively thin.
Pour into a greased and floured 10" bundt or fluted
baking pan. Bake at 350 for 35-45 minutes, or until a toothpick comes out
clean. Mine took exactly 35 minutes.
Let cool in pan 10 minutes before removing from pan to a
wire rack to cool completely.
When cool prepare the desired glaze and drizzle over the cake
top, or dust with powdered sugar.
To make the Glaze:
Whisk together coffee, vanilla, and 1-cup confectioners’
sugar until smooth. I used an electric hand mixer rather than whisking by hand.
Gradually mix in additional confectioners’ sugar until glaze reaches a smooth,
but thick, consistency.
Final Thoughts
The cake was very light and airy in addition to being exceptionally
moist. In fact, it looked and felt so moist prior to cutting; I expected it to
be dense. The coffee flavor was unmistakable. The French Vanilla Coffee in combination
with the cocoa and a hint of coconut from the oil produced an extremely rich,
deep flavor. I do believe this is the best chocolate cake I ever baked!
The glaze added just the right coffee flavor finish and set
up nicely however it was very messy. While Nicole’s glazing photo looked as
mine did while glazing, much of my glaze disappeared after setting. The cake
was completely cooled. Perhaps I shouldn’t have used that hand mixer. Either
way, it was the perfect flavor pairing for this cake, thanks Nicole!
 |
| photo credit: Nicole @ bakingbites.com |
As promised, I have a discount code for my faithful, coconut
loving readers. The code is RedKathy (case sensitive) and gives you 20% off an
order at kelapo.com. The code is valid through 10/9/2011.
You can learn more about Kelapo Coconut Oil on FaceBook or visit www.WeAreCoconuts.com
for more coconut oil recipes and information.
Are you hungry? ♥
