I went four years without baking anything in a bundt pan. Four years without baking anything in a bundt pan becuase I didn't have one; because I was too stubborn to buy one that wasn't Chicago Metallic. A few weeks ago, I finally found the Chicago Metallic bundt pan I'd been dreaming about, and apparently it's been on the market for quite some time. Which makes me feel kind of foolish considering I've been looking for a bundt pan for longer than I can remember. And all along the pan of my dreams existed, I just wasn't looking in the right place. Despite the fact that I shop on 'that right place' multiple times a week. Isn't it funny when that happens?
As soon as I ordered the pan, I started dreaming up all of the things I could bake in it. But the moment I opened the box, I knew there was no better way to put it to use than by making my one bowl, chocolate espresso cake recipe, in bundt form - because everything tastes better when it's baked in a pretty pan. This cake is light, airy and the perfect thing to chow down on during a cold winter day. I turned on the fireplace, lit a couple of woodfire candles and sat on my couch with a big piece of this cake and an oversized mug of coffee. It was probably one of the single, greatest moments of my life, this year. The only thing that would have made it better was if my fireplace was real. And if the cake didn't give me a massive stomach ache for the rest of the afternoon. But that's the price you pay when you chow down on a big piece of gluten filled cake, when you can't have gluten. One day, I'll learn. But probably not.
CHOCOLATE ESPRESSO CAKE
1 1/2 cups unbleached flour
3/4 cup special dark cocoa powder
1 cup light brown sugar
1 tbsp instant espresso powder
3/4 tsp fine sea salt
1 tsp baking soda1/4 tsp baking powder
1/2 cup canola oil
1/2 cup almond milk
1/2 cup soft silken tofu
3/4 cup strong brewed coffee
1 1/2 tsp pure vanilla extractPreheat oven to 350˚F. Lightly grease a 10" bundt pan; set aside. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, espresso powder, salt, baking soda and baking powder. Create a well in the center of the dry ingredients and add the oil, milk, tofu, coffee and vanilla extract; whisk 1-2 minutes or until the mixture becomes smooth. Transfer batter to the prepared pan and tap on the counter to remove any air bubbles. Bake at 350˚F for 30-40 minutes, or until a toothpick comes out clean. Allow to cool in pan for 15 minutes then transfer to a cooling rack. Serve with powdered sugar or drizzle with melted chocolate, if desired.Yield: 8 servings
You always make me want your life anytime you post something, you know that, right? I think you do it on purpose too...
ReplyDeleteYou crazy! Are you forgetting that I got dairy poisoning, pneumonia AND surgery, all in the past month?
DeleteJealous all over again :)
DeleteOne question - isn't that just too beautiful to eat? I wish we could smell this.
ReplyDeleteI love bundt cakes! I recently bought my first bundt pan, in an unopened package from a thrift store. I even had a friend find a mini bundt pan set for me as well.
ReplyDeleteThis recipes is saved for my near future!
Ah! It looks so good and moist. Oh, silken tofu. I don't have a bundt pan either - sometimes I think I should get one but so far I haven't given in. Do you think it could be baked in another kind of pan?
ReplyDeleteYou could use any pan you want! I've used a round cake pan, cupcake pan, loaf pan, etc. Anything will do.
Deletethis bundt cake is seriously so beautiful! and i'm very curious about it, considering that by the pictures, it looks very rich and chocolatey, not light and airy.
ReplyDeleteand i agree with cara, your life sounds almost like a fairy tale..i'd like a "day in the life of ashlae" for sure ;)
By 'light and airy' I meant the texture, not the taste - and it is very rich and chocolatey :)
DeleteOMG what a gorgeous cake!! Chocolate and espresso is such a perfect combination. Lovely pictures, as always :)
ReplyDeleteThat is one delicious looking bundt cake! X
ReplyDeleteYes, this is perfect. I love that your blog is vegan and this is such a delicious recipe. I can't wait to try. :)
ReplyDeletei've been thinking about buying a bundt pan for...uh...2 years now? it's time.
ReplyDeleteThanks Ashley! Chicago Metallic likes you!
ReplyDeletehttp://www.facebook.com/ChicagoMetallic
I made this for a dessert for a dinner party. It was so good. Everyone loved it. I made a cashew cream to go with it. It tastes as good as it looks. And it was easy!!
ReplyDeleteI am so happy your guests enjoyed it. Aren't one bowl cakes the best? :)
DeleteI am going to use this recipe for an Irish Creme Cupcake I'm making for St. Patrick's Day.... Been searching and searching for just the right cake to go with my irish creme filling and rich irish creme buttercream frosting... This will pair beautifully!!! Can't wait to make them now!!!
ReplyDeleteThat's funny - the original version of this cake is made with Guinness, smothered in Irish cream frosting and topped with whiskey ganache - hopefully I'll be able to share it before St. Patrick's Day! And I hope your cake turns out great :)
DeleteAshley, i love blcak color cake! anyway,can i change the almond milk with soya milk?
ReplyDeleteAbsolutely! Just don't use rice milk - it's much too thin.
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