I would be lying if I said these snow days weren't getting me down. Last Wednesday went by in a blur. As the snow came down, I sunk deeper and deeper into the couch. J wasn’t home to save me from myself so I turned on Wild West Country on Netflix, pulled up the covers and welcomed a box of Thin Mints next to me to keep me warm.

Sometimes this is the life of a yoga teacher y’all.

I taught in the morning and stopped by the store to get some butter, JUST IN CASE. Because clearly that’s what one does when the forecast is anywhere from three to 18 inches of snow. What’s going to keep me and the babe well fed? BUTTER.

Sigh.

By noon I had roused myself enough to turn on my computer for a few moments. Didn’t like that and turned it immediately off. In the midst of bathroom and kitchen breaks I came to the conclusion that I would make something today.

Would be it be dinner so I had a nutritious end to my day?

No of course not, it would be cake.

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Chocolate.

Double chocolate to be exact.

Why cook dinner when I can some poor delivery person trek it to me in the middle of the storm??!

I chose to go with a Double Chocolate Bundt cake via David Lebowitz. You can see the original recipe here. I happen to have his exact pan which I have been squirreling away at the back of my cabinet in complete fear of baking a cake and having the entire thing stick and come out in bits. I took care to spray and butter with enormous amounts of both. I’m happy to report the cake came out in one piece!

As always, I would recommend splurging on higher quality chocolate. When I make a chocolate cake, I want it to be rich, satisfying and dense. Here's the thing - Tollhouse is FINE and ok but given that I’m a complete and utter snob, I prefer Guittard everything. I've found that it melts a lot nicer than Tollhouse and gives everything I make a level of richness you won't get otherwise. For this, I used Guittard dutch processed cocoa powder and Ghirardelli semi sweet chips because this is what the day dealt me.

I did make one adjustment, using whole milk and butter in place of the heavy cream which I did not have and was not about the venture out in the snow for. For one cup heavy cream warm ¼ cup of butter and ¾ cup of milk together. 

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For the cake

5 ounces (140g) bittersweet or semisweet chocolate, chopped

1/2 cup (50g) Dutch process cocoa powder, sifted if lumpy

1/2 cup (125ml) heavy cream

1/2 cup (125ml) strong coffee

2 teaspoons vanilla extract

2 cups (280g) flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

7 ounces (200g) unsalted butter, at room temperature

1 3/4 cups (350g) sugar

4 large eggs, at room temperature

For the glaze

5 ounces (140g) bittersweet or semisweet chocolate, chopped

3/4 cup (180ml) heavy cream

1 teaspoon vanilla extract

1.     Preheat the oven to 325ºF (160ºC). Set the rack in the center of the oven. Generously, and thoroughly, butter a 10-inch (23cm) bundt pan. I chose to spray with nonstick spray and then butter for safe measure. Better to be safe than sorry!

2.     Put the chopped chocolate and cocoa powder in a medium sized bowl. Bring the heavy cream and coffee almost to a boil, remove from heat, and pour over the chocolate and cocoa powder. Let sit for 30 seconds, then stir until the chocolate is melted and smooth. Stir in the vanilla.

3.     In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, and salt.

4.     In the bowl of a stand mixer fitted with the paddle attachment, or by hand in a large bowl, beat the butter at medium-high speed until smooth and creamy. Add the sugar and continue to beat until light and creamy, about 3 minutes. Add the eggs one at a time, stopping the mixer between additions, to scrape down the sides, so the eggs are incorporated.

5.     Remove the bowl from the mixer and use a spatula to stir in one-third of the flour mixture. Add half of the melted chocolate, then another third of the flour mixture. Finally add the rest of the melted chocolate then the last of the flour. While you're mixing to reach down to the bottom of the bowl with the spatula, as the dry ingredients tend to sink to the bottom.

6.     Scrape the batter into the prepared bundt pan, smooth the top, and bake until a toothpick inserted into the center comes out almost clean, but with moist crumbs still attached, about 50 minutes. I checked mine at 45 minutes and it was almost soupy in the center. I set for another 10 minutes and it was on the verge of being over baked.

7.     Cool the cake on a wire rack for 10 minutes, then turn the cake out onto the rack and cool completely.

8.     Make the glaze by putting the chopped chocolate in a medium-size bowl. Heat the heavy cream in a small saucepan until almost boiling then pour over the chocolate. Let stand for 30 seconds then stir until the chocolate is smooth and melted. Stir in the vanilla extract.

9.     Set the cake with the wire rack over a sheet of parchment paper. Use a spoon or ladle to cover the cake with the glaze. If the glaze is too runny, let it cool down a bit until it's thicker. We scooped up the extra glaze from the parchment to spoon back on the cake for late

 

 

 

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