FOOD

Bleeding Bundy Cake

Take a stab at this devilishly rich and ornate chocolate Bundt cake with a blood red chocolate center.

FOOD

Bleeding Bundy Cake

Take a stab at this devilishly rich and ornate chocolate Bundt cake with a blood red chocolate center.

Ingredients

Bleeding Devil’s Food Bundt

  • 1 1/4 cups dark cocoa powder
  • 1 cup boiling water
  • 1 cup sour cream
  • 1 1/2 cups butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 tablespoon vanilla
  • 1 teaspoon espresso powder
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups chocolate chips

White Chocolate Ganache

  • 1 1/2 cups heavy cream
  • 3 cups white chocolate chips
  • Red food coloring

Dark Chocolate Ganache

  • 1 cup heavy cream
  • 1 1/2 cups dark chocolate chips

Decoration

  • 1 stroopwafel
  • White chocolate, melted

Steps

Bleeding Devil’s Food Bundt

  1. For the devil’s food Bundt: Preheat oven to 325 degrees. Grease a Bundt pan and set aside.
  2. In a small heatproof pitcher, mix the cocoa powder and boiling water. When cocoa has dissolved, stir in the sour cream and set aside.
  3. In the bowl of a stand mixer, beat butter and sugar until pale and fluffy. Beat in eggs one at a time then add vanilla and espresso powder.
  4. Add in one-third of the flour, the baking powder, baking soda and salt, and mix on low speed. Pour in half of the cocoa mixture and mix until just incorporated.
  5. Add another third of the flour and mix on low. Pour in the remaining cocoa mixture, and when incorporated add the final third of flour.
  6. When mixture has just come together, fold in chocolate chips.
  7. Bake Bundt for 1 hour or until a cake tester comes out clean. Set aside to cool for 10 minutes then invert onto a wire rack to cool completely.
  8. Place the Bundt cake on a serving platter. Fill with the red ganache almost to the top of the Bundt. Set aside.
  9. Place the stroopwafel on the surface of the red ganache. Pour over the dark chocolate ganache, allowing it to cascade down the sides.
  10. Allow the ganache to set for a few minutes, then pipe a spiderweb pattern onto the cake with white chocolate. Serve immediately.

White Chocolate Ganache

  1. Heat the heavy cream and pour it over the white chocolate chips in a large, heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted. Add red food coloring.

Dark Chocolate Ganache

  1. Heat the heavy cream and pour it over the dark chocolate chips in a large, heatproof bowl. Allow mixture to sit for 5 minutes, then mix well until all chocolate is melted.