Did you know that Saturday is National Bundt Cake Day? Neither did I, until a few days ago. I always wonder who makes up these silly “holidays.” “National Donut Day” and “National Apple Pie Day,” “National Fried Cheese Day.” Is that a thing? Probably. Anyway, I figured it was as good an excuse as any to make myself a bundt cake for absolutely no reason other than that I wanted one.
Well, also, I can replay this scene in my head, and laugh and yell “I fixed it!”
You guys, I have no idea what is up with me lately, but it would appear that this baby girl really likes cake. Because I don’t. I am not a cake person- I prefer pie, by a long shot, but for the past month I have been thinking about nothing but cake! I just want cake all the time! It is on my mind constantly. I feel so sorry for the people who love me. My husband has been sent out to restaurants for cake. My sister has driven over leftover birthday cake at 10:00pm.
So far, I have been so proud of myself for entering the 3rd trimester for the first time in 3 pregnancies, right on track for gaining the recommended 25-35lbs (instead of 60+ like I did with my other two.) It would appear that this new obsession with cake is going to derail that unless I dig really deep and find some willpower.
I guess it would appear since I’ve been up on my feet (which I’m not supposed to do) making a chocolate bundt cake (which I will eat all by myself) all afternoon that my willpower is lacking.
But, it is almost National Bundt Cake Day, afterall.
Enjoy this one.
Recipe from Land O Lakes
8 oz cream cheese, softened to room temperature
1/4 cup granulated sugar
1 teaspoon vanilla
2 cups all purpose flour
1/2 cup cocoa powder (I use Hershey’s)
1 1/2 cups sugar
1 cup water
1/2 cup salted butter (or unsalted butter + 1/4 tsp salt)
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla
6 oz semi-sweet chocolate (I just used chocolate chips)
2 tablespoons butter
1/2 cup heavy cream
Heat oven to 350°F. Grease and flour 12-cup Bundt pan; set aside.
Combine all filling ingredients in bowl. Beat at low speed, scraping bowl often, until smooth; set aside.
Combine all cake ingredients in another bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into prepared pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Recipe as written says to bake 50-60 minutes (mine was completely cooked after 38 minutes, so make sure you check it- I actually wish I had started checking it around 25 minutes, because it was a tiny bit overdone) or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.
To make the ganache, put your butter and chocolate into a heat proof bowl. In a saucepan over low heat, scald the cream (this means to bring it just before a boil- when there are small bubbles all around the edges of the pan.) Pour the hot cream over the chocolate and butter and whisk together until smooth.
Pour the ganache over the cooled cake, allowing it to spill over the sides/edges. It will take at least 15 minutes for the ganache to set. You can serve any time after the ganache has set, although this cake tastes it’s absolute best after an evening in the refrigerator.