This week we have family in town, woohoo! I love guest, company, family, strangers. I love getting together for holidays, graduations, weddings, and for no reason at all. I Love, LOVE, lurv house guests. It’s true. It is the fellowship ultimately, whether it’s over food or not. A really good bundt cake recipe is perfect for house guests or events where you have to travel, because they keep and transport really well.
This particular cake is pure chocolate awesomeness. It’s singing with chocolate flavor, has enough moisture to stay good for a work week, and is good enough to serve on it’s own or with the topping of your choice. I’m not gonna lie though it takes a little work, a few dishes, and almost a full hour in the oven to get this baby done, but it’s worth every bit! Plus it’s even better the second, third, even fourth day after baking. So you have plenty of time to clean up 😉
As for the Cookies & Cream Whipped Cream, or Oreo Whipped Cream, or Whipped Cookies & Cream – well it whipped up in just a few minutes. We thought of several different add-ins that would be just as awesome, if cookies & cream ain’t your thang… Like banana split: chopped fresh strawberries, pineapple, and pecans; or add coconut and extract; or serve it strawberry shortcake style with whipped cream and macerated berries, make some chocolate ganache, because hey why not go for the gold?; or whatever you really love – maybe it’s butterfingers? I don’t know, but we added some chopped up Oreos and well it was fabulous.
RICH CHOCOLATE BUNDT CAKE
makes 12-16 servings
- 1 1/2 sticks butter, room temperature
- 6 ounces Lindt 70% chocolate
- 1 cup mayonnaise, substitute sour cream if you’re
scared or horrified about putting a heap of mayo in
- 3/4 cup milk
- 1 3/4 cups flour
- 1 3/4 cups cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups dark brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon coffee extract, optional – can use 1 Tablespoon vanilla
- 5 eggs, room temperature
- 1 cup chocolate chips, I used 1/2 mini & 1/2 regular
DIRECTIONS: Preheat oven to 350 degrees Fahrenheit
Roughly chop up your 70% Lindt chocolate and melt it with 4 Tablespoons of Butter; cool & whisk in milk and mayonnaise; set aside
In another bowl, sift together: flour, cocoa powder, salt, and baking soda; set aside
In another very large (but the last!) bowl cream together: 1 stick of butter, brown sugar, extracts (vanilla & coffee) until fluffy; about 2-3 minutes. Add eggs, one at a time, and mix until incorporated – about half a minute per egg.
Now it’s time to combine our mixtures into one glorious batter! In 1/3rds fold in chocolate-butter mixture, alternating with flour mixture, until combined – but don’t over-mix, it can be lumpy. Last fold in chocolate chips.
Pour batter into a prepared (sprayed with Baker’s joy, greased with butter/flour, or however you prefer) bundt pan. Bake in the center of the oven for 50 minutes to 1 hour; Cool for at least 10 minutes before flipping onto your serving dish and then allow to cool for 2 hours before serving. The very, very center has to set into it’s fudge-like amazing brownie-cakeness. Yes, I just made up some words, but they are accurate – I assure you!
WHIPPED COOKIES & CREAM
- 1 pint heavy whipping cream
- 1/4 cup sugar, or more if you like it extra-sweet!
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla
- 10-12 oreos, chopped roughly
DIRECTIONS: In the stand-mixer with the whip attachment, beat cream on medium-high until it begins to thicken, add sugars and vanilla extract, and increase to high – whip for about two minutes or until stiff peaks form. Fold in oreo cookie bits – I like some small and some large pieces and refrigerate until ready to serve.
Serve it up with some family, friends, and good palaver.
Happy Baking Y’all,