What is the chocolate bundt cake looking good? Bundt is the name of the ring-shaped mold where these biscuits are baked. It was created in 1950. There is not a single recipe but many, in fact, any cake baked in this mold is, in theory, a bundt cake.
History Of Bundt Cake
The creator of these molds was H. David Dalquist was an engineer and the owner of the Nordic Ware company that manufactured molds for baking. In 1950 he was commissioned by a group of Jewish women from the Hadassah Society of Minneapolis. This group wanted to recreate the traditional ‘kegelhopf ‘ a traditional thick Alsatian cake that has a hole in the center. The creator of the mold called it ‘bund’ which means union or alliance in German, however, it is not known very well why perhaps because the people who were pronouncing it added at the end I am left as ‘bundt’.
The Secrets Of Bundt Cake
Making a good Bundt Cake is relatively simple, but like everything else, it has its tricks and secrets.
- WHEN BEATING: Butter and sugar, you have to do it correctly, without hurry, until the mixture whitens and becomes spongy. So we incorporate enough air to make our bundt fluffy.
- EGGS: Should be at room temperature, and little shakes so as not to cut the dough and remove the air. We toss and mix them little by little to respect the shaking process.
- DRY INGREDIENTS: Dry ingredients are the heaviest, so we alternate them with liquid ingredients so that your weight does not “chafe” the dough and make you lose the air bubbles that we have added before. We add them at the end.
- THE MOLD: Mold will be very well greased, and we will let the dough settle into it by throwing it from the side. We will help it by giving a soft tap with the mold against the marble.
- WHEN REMOVING THE BANK FROM THE OVEN, let it rest exactly 10 minutes on a grid. Then unmold and let cool completely on the same rack for at least 2 hours.
Chocolate Bundt Cake Recipe Easy
There are plenty of bundt cake recipes, with lemon, with nuts, stuffed, with glaze. This recipe is quite simple and there is a juicy cake, between a cake and a sponge cake.
- 190 g of all-purpose flour
- 350 g of sugar
- 225 g of butter
- 85 g of cocoa powder without sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 150 ml of coffee
- 100 ml of sunflower oil
- 1 teaspoon vanilla extract
- 50 g of powdered sugar
- 8 raspberries
- Mint or mint leaves
- Sift the flour with the help of a strainer over a container. Combine with sugar, cocoa, baking powder, salt, and baking soda.
- In another bowl mix the wet ingredients, the coffee, the eggs, the slightly softened butter, the oil and the vanilla. Mix with the kitchen rods or the blender until you achieve a homogeneous texture.
- Preheat oven to 180 degrees. Rub with sunflower oil inside a mold add a little flour, (to avoid sticking). In another type of molds we can use baking paper, in this it is not possible, to rub the mold well with sunflower oil and a little flour.
- Bake for 45-50 minutes at 180 degrees. Verify is well set by introducing a toothpick in the center of the cake.
- Let stand outside the oven, at least 15 minutes before unmolding, you just have to turn it around and wait for the cake to fall.
- When serving, sprinkle powdered sugar with a small sieve over the sponge cake and garnish with raspberries and mint leaves.