Don’t forget to lick the spoon

Yesterday I showed you how to keep your cakes and goodies from sticking to your pans.  Today, I’m going to show you how I put my Professional Style Pan Release to good use.

Remember the little glimpse of goodness I gave you yesterday?  Just a little corner of chocolate-y goodness?  Well, so you don’t have to scroll or anything . . . here it is again.

For Christmas this year my Hubby was wonderful enough to get me a one year subscription to Southern Living Magazine.  I truly love this publication.  I’ve made so many recipes from this mag over the years, and I gotta tell you I haven’t found a stinker yet (unlike some other magazines).  Well, in December’s issue there was a beautiful spread on bundt cakes, intended to be used for Christmas.  But, I got all crazy, mixed things up a bit, and decided that this would make a gorgeous cake for Valentine’s Day.  I think I was right.  What do you think?

See, here’s the thing.  I know a lot of people out there think that Valentine’s Day is a Hallmark Holiday.  I know all about SAD and Anti-Valentinism, but I don’t care.  I met Hubby for the very first time on Valentine’s Day.  We were an early (circa 1994) internet couple that met thru the online service, Prodigy.  I answered a personal ad titled “Poet/Philosopher” and the rest is history.  Our very first IRL date was on Valentine’s Day 1995.

So of course, I look forward to Valentine’s Day, since it’s extra special to me.  And, (I’ll let you in on a little secret) I’m about the least romantical-like girl alive, and I feel all dumb and goofy when I try to pretend that I am.  Thankfully, once a year, Valentine’s Day gives me an excuse to be all-a-gush and lovestruck, without feeling too awfully out of my element.   When I bat my eyes and put this cake on the table – well, let’s just say I have a good feeling about it.

Yes, so, back to the cake.  Right.  This chocolate cake uses buttermilk for the fat content, which leaves it dense and chewy – sort of brownie like.  The chocolate is a deep, sinful flavor – using 8 ounces of solid chocolate AND an entire can of chocolate syrup.  To finish this off, I used a simple powdered sugar glaze along with pepermint flavored rock candy and sparkling sugar for the garnish. 

Go make one!  Do it!  And email me afterward with all the details!

Dark Chocolate Bundt Cake
From:  Southern Living, December 2007
(Note:  This uses a 14 cup bundt cake pan, which is larger than a lot of pans out there.  If you have a 12 cup pan, remove 2 cups of batter before filling the pan and make cupcakes for the kids, or a one layer 9″ round.  Bake this for about 25-20 minutes at 325 degrees.)

8 ounces semisweet chocolate, chopped
1 can chocolate syrup (16 oz.)
1 cup butter, soft
2 cups white sugar
4 large eggs
2 1/2 cups all- purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1 tsp. vanilla extract

Melt chocolate in the microwave, 30 seconds at a time, stirring until smooth.  Mix in chocolate syrup.

Beat butter at medium speed with electric mixer until creamy.  Continue beating, gradually adding sugar, 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.

Don’t forget to lick the spoon.

Pour batter into a 14 cup bundt pan prepared with Professional Style Pan Release .
Bake at 325 degrees for 1 hour and 20 minutes.  A long wodden pick inserted in the center should come out clean when it is done. 
Cool cake in pan for 15 minutes; remove from pan to wire rack and let cool for 30 minutes, or until completely cool.

Garnish with powdered sugar glaze and crushed rock candy, if desired.

Oh! I almost fahgaht! I wanted to tell you that if you’re trying to figure out what to do with the leftover buttermilk, you could try making a batch of buttermilk biscuits from this post. Buttermilk also makes awesome pancakes!!

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