The Best Chocolate Bundt Cake

The world is such a harsh place sometimes. 
People disappoint. You do foolish things. Say too much or not enough. Expectations are underwhelmed. Hopes are crushed. You wear heels that hurt your feet. You have shitty hormones that make you feel like a fat blob. 
You feel lost. 

These are not nice things. 

You know what you do when these emotions hit?

Go to your room, and shut the door, and dance to "Friday I'm In Love" by The Cure. 

It is my favorite song of the moment. Because I am waiting for Friday. Who among us isn't waiting for Friday? 

I am not kidding. 
Do this right away. 
Dance the boredom away. 
Dance the hurt away.
Dance for glee.
Dance for the stupidity of everything. 
Dance for love. 
Dance for sheer joy. 
Dance till you can't breathe. 
Dance till you are happy. 

I mean it.

I totally mean it.

After all, there are so many nice things to think about: 

favorite people at work
real talk
fresh eggs
staying up late
waking up late
waking up early and actually being awake
skinny dipping
twinkle lights

and this chocolate bundt cake. It's incredible: dense and chocolatey and perfect with a cup of coffee. It's the best way to regain all the calories you burn while dancing. So make this cake and dance like crazy while it bakes. 
Dance till you're alight. 
Dance for glory. 
Dance for Friday. 


The Best Chocolate Bundt Cake 
makes one 10-inch bundt cake

I got lazy and did not make the frosting. However. It looks divine. So please make it. xoxo

from The Big Sur Bakery Cookbook via
For the Cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Place an oven rack in the center of the oven and preheat to 350 degrees F.
Grease and flour a 10-inch Bundt pan and set aside.
To make the cake batter:  Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.
In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Let the cake cool completely in the pan and then invert onto a cooling rack.
To make the icing:  Chop the chocolate into small pieces, put them in a heatproof bowl (or a double boiler), and set the bowl over a pot of barely simmering water.  Be sure that the bottom of the bowl does not touch the boiling water.  Remove the bowl from the heat when all of the chocolate bits have melted.
Melt the butter in a separate pan or in the microwave.  Whisk the melted butter into the melted chocolate until thoroughly incorporated.  Sift in half of the powdered sugar.  Add the sour cream and whisk to combine.  Sift in the remaining powdered sugar and whisk until smooth.  The glaze should be thick and shiny.  Lastly, add the coffee and whisk to create a glossy glaze.
Pour the glaze over the Bundt cake, covering it completely.  Leave at room temperature until ready to serve.

Chocolate Whiskey Rum Bundt Cake

So I just watched the movie High Fidelity for the first time. It's fabulous
My favorite part of the film is this concept about The Top Five. In the film, your Top Five is a crucial part of your identity, a musical litmus test of your hipness, snobbishness and finally, personality. I've been thinking about my Top Five: 

Joni Mitchell     

Amy Winehouse
Bob Schneider

And then I'm stuck. I like all these whiny singer-songwriters, and I feel like I need a real BAND to complete my list. The thing is, I love so much, and picking my fifth... It's too hard. Maybe Louie Armstrong, but he's not a band. I kind of have this serious thing for The Rolling Stones. I'm actually reading this book right now: 

It's really interesting. It's also very, very long. He did a lot of drugs.

Anyways, I'm just not sure about who my fifth is.

On a similar musical note, since winter break began, I've rediscovered my adoration of Earth Wind & Fire:

It's kind of embarrassing. 
I love it.

I don't think that Earth Wind & Fire is exactly Top Five material for me. Maybe Top Ten, but no one cares about your Top Ten. I don't think my love of Earth Wind & Fire would impress the music snobs in High Fidelity. Actually I doubt that any of my Top Four + One I Haven't Figured Out Yet will impress anyone, music snob or not. 


Anyways, I started wondering what's in my Top Five of Favorite Things to Cook/Bake:

Scrambled Eggs
Chocolate Chip Cookies
Homemade Spinach Pasta
Desserts With Rum and Whiskey

Desserts with Rum and Whiskey are undoubtably The Best. There is something about the boozy, luscious quality of the liquor, that when paired with sugar and flour and butter, simply equals perfection. 

This Chocolate Whiskey Rum Bundt Cake is no exception. 

I mean, this cake is basically the reason to have a Top Five of Favorite Things to Cook. 

This recipe calls for American Whiskey, and forgive me, but I am not really a snob about liquor and figured no one would never be able to taste any difference, so I used what was left of our Irish Whiskey and then some Rum, because I really like Rum, and because I couldn't find any American Whiskey in our kitchen.  Anyways, as soon as I had combined this inventive duo with the rest of the batter, my brother informed me that we had a massive handle of Maker's Mark in the pantry. C'est la vie. 

Also, I added frosting, because obviously, a Chocolate Whiskey Rum Cake is not decadent enough. 

Also, did you know you can spell Whiskey two ways? Whiskey with and 'e' and Whisky without an 'e'. 

Who and what are in your Top Fives? 


Chocolate Whiskey Rum Bundt Cake
barely adapted from Gourmet Today by Ruth Reichl 

1 cup unsweetened cocoa powder (not Dutch process), plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey (Or Irish Whiskey or Rum or a combination of them all or whatever)
2 sticks (1/2 pound) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoon salt
2 large eggs, left at room temperature for 30 minutes
1 teaspoon vanilla extract

Put a rack in middle of oven and preheat oven to 325 F. Butter Bundt pan well, then dust with 3 tablespoons of cocoa powder; knocking out excess.
Combine coffee, whiskey, butter, and remaining 1 cup cocoa powder in a 3-quart heavy saucepan and heat over moderate heat, whisking, until butter is melted. Remove from heat, add sugar, and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool for 5 minutes. 
Meanwhile, whisk together flour, baking soda, and salt in a bowl.
Whisk together eggs and vanilla in a small bowl, then whisk into warm chocolate mixture until well combined. Add flour mixture and whisk until just combined (batter will be thin and bubbly). 
Pour batter into Bundt pan. Bake until a wooden toothpick inserted in center comes out clean, 40 to 50 minutes. Cool cake completely in pan on a rack. 
Run a thin knife around sides of pan, then invert cake onto a rack. Sift confectioners' sugar over cake OR frost with My Favorite Chocolate Frosting. 

My Favorite Chocolate Frosting


Adding this frosting unfortunately makes this cake look like a large chocolate doughnut. Which is okay. Only, massive doughnuts however delicious they actually are, are not photogenic or attractive looking. Also, sprinkles are always nice. 

1 cup butter, softened
4 1/2 cups confectioners sugar
1 1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk

In a large mixing bowl, cream butter. Gradually beat in confectioners sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency. Frost and sprinklelify.