Chocoholic’s Delight, are you ready to indulge

bunt cakeI’ve been getting the third degree around the office lately for not making a dessert. This just might do the trick!

If you are a chocoholic, look no further. The original cake recipe calls for a ganache topping, but I wanted to pile on a sweeter topping, since the cake was so dense and dark and therefore opted for a homemade hot fudge sauce. This hot fudge has to be the best I’ve ever had, perfect on this cake. We used the leftover for ice cream sundaes.

The cake
1 cup cocoa powder
2 1/2 cups semisweet
chocolate chips
1 cup boiling water
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 sticks butter, softened
2 1/2 cups firmly packed
brown sugar
5 eggs
4 teaspoons vanilla
1 1/2 cups sour cream

Preheat your oven to 325 degrees F. Grease a bundt cake pan and dust with cocoa powder. In a bowl, combine the cup of cocoa powder and one cup of the chocolate chips. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside. Sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, beat the butter on medium speed (fitted with the flat beater), until smooth and creamy. Reduce the speed to low, add the brown sugar and beat until smooth. Increase the speed to medium and continue beating until the mixture is light and fluffy. Add the eggs one at a time, beating until all eggs have been incorporated. Finally add the vanilla and mix for about one minute.

Reduce the beater speed to low and add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Continue beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible. Using a rubber spatula, gently fold in the remaining 1 ½ cups of chocolate chips.

Pour the batter into the greased pan, spreading the batter so the sides are about one inch higher than the centre. (This recipe made much more batter than could fit inside my bundt pan, so I filled another small bread pan with the excess batter.) Bake until a toothpick inserted into the centre of the cake comes out with only a few moist crumbs attached, 60 to 65 minutes. Place the pan on a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift it off. Let the cake cool completely − at least an hour.

Hot Fudge Sauce
1 cup (2 sticks) butter
1/3 cup cocoa powder
3 cups granulated sugar
1 12-ounce can evaporated milk
1 teaspoon vanilla
1 pint of cream, for whipping

Combine butter, cocoa powder, sugar and evaporated milk in a saucepan over medium heat. Bring to a boil for 10 minutes, or until very thick. Remove from heat and stir in vanilla. Carefully pour hot mixture into a blender and blend for two to four minutes, to make it thicker.

Pour over cooled bundt cake letting it drizzle over the sides. Decorate with whipping cream. Enjoy!!!

Originally  written by Ian Leatt for Lifestyes55 paper (http://lifestyles55.ca)

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