It occurred to me that I don’t do a lot with chocolate. I think this is in part due to allergies, but also due to the weird misconception I had that I do chocolate things all the time. For some reason I was convinced I do more chocolate things than not. But upon looking back through this blog I realised I was wrong! I didn’t mind this too much at all, however, because it gave me the excuse to break out that bundt pan once more and to give a chocolate recipe a go! I stumbled across a good looking chocolate bundt cake, and was determined to make it. But at first I thought it wasn’t going to be doable, as it asked for flours I can’t really get, or would really want to spend the extra money on. However, I saw in the author’s notes that I could very easily substitute my own favoured flour by weight, and a commenter below mentioned that they’d done that and it worked. This cake had a lot of positive comments below it actually, and having made it I can understand why.
This is a very simple recipe, but it’s not bland as a result. It’s also more versatile than you’d think. I only had a six cup bundt pan, and still had a lot of mixture left. So I greased and floured two of the little star cake pans that I’ve had since I was a little girl, and then poured the leftover batter into them. They were easy to watch in the oven and only took about twenty or so minutes to cook. Yum! They turned out to be very cute! I also whipped up a quick batch of runny chocolate ganache to go on top of the cake, but in true me fashion ended up also making far too much of it. So while the ganache was setting on the bundt cake and star cakes, I poured the remainder into a Lamington tin lined with gladwrap, and tossed in some roasted salted pistachios and roasted almond flakes as well as an extra pinch of sea salt flakes. Thus the cakes were done, and instead of going to waste, the ganache became the base for Salted Pistachio and Roasted Almond Flake Bark, which although it won’t set was still delish. Yum!
HAPPY FIESTA FRIDAY!