pre glaze
Heavier Type Glaze–same glaze just waited till cake was completely cooled down for a few hours. Yum!
post glaze but most of the glaze will disappear into the cake unless you make a heavier frosting type glaze.
If you’re looking for a last minute easy delicious cake for the holidays this could be the one. I love a great bundt cake and I love that they are now calling Bundt Cakes Dump Cakes. You really just throw it all together and bake it! It’s so easy anyone can do it and look good doing so. I got this particular Dump Cake from a blog I love to follow–Pure Wow so that’s why the name pure wow dump cake. Originally posted a few years back and am re-posting for those of you who haven’t seen it. I made a change in that I added my vanilla glaze because I love a good chocolate cake infused with a glaze. It’s not really a frosting and it sinks into the cake which just gives it a little more “pure wow ” factor. I included recipe for my Vanilla Glaze.
Just go out and buy a really good Bundt Pan, it’s a worthwhile investment. You’ll also need a cooling rack while you’re at it.
Happy Holidays from my kitchen to yours.
Ingredients:
2 cups sugar
3/4 cup brewed coffee
2 ounces unsweetened chocolate
1/4 cup cocoa powder
1 stick unsalted butter
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk ( I do buy low-fat buttermilk, if you can find it)
2 eggs — room temperature for baking always (unless otherwise specified)
1 1/2 teaspoons pure vanilla extract
Vanilla Glaze Ingredients:this is totally optional
2/3 cup of confectioners sugar
4 teaspoons whole milk ( and maybe a touch more)
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350 degrees.
Grease a Bundt Pan with non-stick spray ( I love Baker’s Joy)
In a medium size heat safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. You can heat in the microwave or on the stove top over a pot of simmering water ( about 5 minutes) that’s what I do. I mix occasionally until the butter and the chocolate are fully melted and the sugar dissolves.
In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine. I let the chocolate mixture cool just a touch first.
Now add the buttermilk, eggs and vanilla and mix with a spoon until the batter is smooth and fully combined.
Pour the mixture into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, 40- 50 minutes. I let the cake sit for at least 15 minutes and while it’s still warm I inverted it onto a cooling rack ( which is essential to baking , so if you don’t own one get one)
I let the cake cool completely before glazing it. The glaze will melt right into the cake if you do too early. This cake was super light and super moist. I served with raspberries/strawberries and it would be awesome with some home-made whipped cream.
Cooking with Candi 