Sunday, April 11, 2010

TWD: Mocha-Pistachio Bundt Cake

Today was a gloomy chilly Sunday. A perfect day for filling the house with the warmth of the oven and the sweet smells of baking. A sweeping contrast to our 90 degree temps of last week which deemed it too hot to bake.
I couldn't pass up last weeks recipe without trying it. I have to say that the chocolate portion is my favorite part. I swapped out the walnuts for some pistachios that I already had ground-up from another project and slathered the exterior in a gooey chocolate glaze. You can find the recipe over at When in Doubt....Leave it at 350. And since there is never enough chocolate... the recipe for the glaze is below.

Super Shiny Gooey Glaze

  • 4oz. Semi-sweet Chocolate Chips
  • 1/2 oz. Un-salted Butter
  • 1 tbsp.  Coco-Powder
  • 1 tbsp. Vanilla (or get your booze on)
  • 2 oz. Corn Syrup
Melt the chocolate and butter over a baine marie. Measure corn syrup and vanilla/booze in a glass measuring cup. Once the chocolate has melted remove it from the heat and warm the corn syrup and vanilla/booze by placing the glass measuring cup directly into the hot water bath. Sift coco-powder into the warmed syrup and stir to combine. Pour that whole mix into the melted chocolate and stir until its shiny. Spread onto bundt cake immediately as this sets up pretty quickly.


Erin said...

Your cake looks fantastic. Thanks for baking with me :)

Romaine said...

Making note of your glaze recipe. Love that it's so shiny!

Marysol said...

"...and since there is never enough chocolate..."

I couldn't agree more. And your chocolate glaze sounds like something I'd be tempted to roll into.

Jaime said...

yours turned out great! i had to skip this one...

Jeannette said...

I make a chocolate zucchini cake that this glaze would be perfect for! thanks for sharing!