Chocolate Bundt Cake with Champagne Pomegranate Glaze
Chocolate Bundt Cake
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1-1/2 cups water
2 Tbsp Instant Coffee Granules
8 ounces dark chocolate (60-70%), chopped, divided
1 1/2 cups granulated sugar
1 cup sweet butter, softened
1 tsp Madagascar vanilla
3 large eggs
Preheat oven to 325 degrees F.
Grease 10-inch Bundt pan.
Combine flour, baking soda and baking powder in small bowl. Bring water and coffee granules to a boil in small saucepan; remove from heat. Add 6 ounces chocolate; stir until smooth.
Beat sugar, butter, and vanilla extract in large mixer bowl until creamy. Add eggs; beat on high speed for 5 minutes. Beat in flour mixture alternately with chocolate mixture. Pour into prepared Bundt pan.
Bake for 50 to 60 minutes or until long wooden pick inserted in cake comes out clean.
Cool in pan on wire rack for 30 minutes. Invert onto wire rack to cool completely. Place on plate. Brush cake with glaze.
Champagne Pomegranate Glaze
1 cup sugar
1 cup champagne
1/3 cup pomegranate juice
1/3 cup pomegranate seeds
While cake is baking, combine sugar, champagne, and pomegranate juice in medium saucepan. Bring to boil while stirring. Reduce heat, add seeds, and simmer 20-30 minutes.
Transfer to bowl and let cool (will thicken as it cools).
Brush cake with glaze.
Champagne & Chocolate! Now that's what I call a New Years Celebration Cake! Thanks for sharing, Janet. Happy New Year!!!
Happy New Year to you, Louise, hope it's all you'd like it to be!
Champagne, chocolate and pomegranate, menage a trois made in heaven.
Happy New Year.
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