This bundt cake is sure to be a hit at your next party or get-together. It's all in the glaze. Or just the chocolate.

Karen Louie, Saratoga, CA
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Dan Becker

Recipe Summary test

total:
1 hr 30 mins
Yield:
Makes 16 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Spray a Bundt pan with cooking-oil spray. In a large bowl, combine pastry flour, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir in 1 cup brown sugar.

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  • In a blender, whirl cocoa and dates with 2/3 cup boiling water until smooth. Whirl in buttermilk, eggs, oil, and vanilla. Set aside.

  • Put bittersweet chocolate in a small glass bowl and microwave on high for 10 seconds. Stir and repeat until melted. Stir 1/2 of date mixture into flour mixture. Stir in melted chocolate, then remaining date mixture, and finally chocolate chips.

  • Pour batter into prepared pan and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool cake 15 minutes, then gently remove from pan and cool completely on a wire rack.

  • In a small saucepan over medium heat, melt butter, espresso powder, and remaining 1/4 cup brown sugar. Add cream and simmer 1 minute. Remove from heat and stir in powdered sugar until smooth. Stir in Bourbon and let cool. When glaze and cake are both at room temperature, drizzle glaze over cake.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

352 calories; calories from fat 36%; protein 4.5g; fat 14g; saturated fat 5.9g; carbohydrates 57g; fiber 2.3g; sodium 405mg; cholesterol 40mg.
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