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
- For the devil’s food Bundt: Preheat oven to 325 degrees. Grease a Bundt pan and set aside.
- In a small heatproof pitcher, mix the cocoa powder and boiling water. When cocoa has dissolved, stir in the sour cream and set aside.
- 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.
- 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.
- 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.
- When mixture has just come together, fold in chocolate chips.
- 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.
- Place the Bundt cake on a serving platter. Fill with the red ganache almost to the top of the Bundt. Set aside.
- Place the stroopwafel on the surface of the red ganache. Pour over the dark chocolate ganache, allowing it to cascade down the sides.
- 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
- 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
- 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.