By Tracey
Light Chocolate Bundt
adapted from The Best Light Recipe by Cook's Illustrated
Ingredients:
- 1 3/4 cups (8 3/4 oz) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 oz bittersweet chocolate, finely chopped
- 3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
- 1 teaspoon instant espresso powder
- 1 cup boiling water
- 2 cups (14 oz) packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
Directions:
Preheat oven to 350 F and place a rack in the bottom third. Spray a 12-cup bundt pan with nonstick cooking spray with flour.
Whisk the flour, salt and baking soda together in a medium bowl.
Add the chocolate, cocoa powder and instant espresso to a large heatproof bowl. Pour the boiling water over the mixture, then cover the bowl and let stand for 5 minutes. Whisk until the chocolate is melted and smooth and the mixture is combined. Let cool for about 2 minutes.
Add the brown sugar, oil, eggs, and vanilla to the chocolate mixture, and whisk vigorously until smooth. Sift half of the flour mixture over the batter and gently whisk to incorporate. Sift in the remaining flour mixture and whisk gently until combined.
Transfer the batter to the prepared bundt pan and level the top. Bake for about 50-55 minutes, or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and cool for 10 minutes, then turn the cake out and let cool completely on the rack.
Coffee Glaze
adapted from The Best Light Recipe by Cook's Illustrated
Ingredients:
- 1 cup (4 oz) confectioners sugar
- 5 teaspoons brewed coffee
- 3/4 teaspoon instant espresso powder (optional)
Directions:
Combine everything in a medium bowl and whisk until smooth. Drizzle over the cooled cake; let set for about 15 minutes before serving.
