WEEKDAYS 1e|12c|p

Rich Chocolate Bundt Cake with Toasted Almonds

Michael Symon
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Servings: 8
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easy
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45 to 60 min

Can't get much better than this!


  • Ingredients
  • step-by-step directions
Ingredients
For the Cake:
  • 1 tablespoons unsalted butter (melted, for greasing)
  • 3/4 cup unsweetened cocoa powder (plus additional for dusting)
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon Kosher salt
  • 1 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon instant coffee
  • 1 cup sour cream
  • 1/3 cup water
  • 2 teaspoons vanilla
  • 1/4 cup vegetable oil
  • 4 large eggs
For the Glaze:
  • 1 can sweetened condensed milk
  • 1 1/4 cup bittersweet chocolate (chopped)
  • 1 teaspoon vanilla
  • 1/4 cup toasted sliced almonds
  • 1/2 teaspoon crunchy sea salt
Directions
  • Preheat the oven to 375º. Brush a bundt pan with the melted butter then dust with cocoa powder, tapping out any excess.
  • For the Cake: In a large mixing bowl, add the flour, cocoa powder, baking soda, baking powder and salt and whisk to combine. Then add the sugar, brown sugar and instant coffee. In a separate large bowl, add the sour cream, water, vanilla extract, vegetable oil and eggs, whisking to combine. Add the wet ingredients to the flour mixture and stir with a rubber spatula to combine until smooth.
  • Pour into prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Allow to cool completely, then invert the cake onto a plate.
  • For the Glaze: In a medium saucepan over medium heat add the condensed milk and bring just to a simmer. Remove from the heat and whisk in the chocolate until fully melted. Stir in the vanilla.
  • Once the cake is completely cool, drizzle the glaze over, letting it drip down the sides. Garnish with the toasted almonds and sprinkle with flaky sea salt.
  • To Toast the Almonds: In a small dry saute pan over medium heat, add the almonds. Toast until light golden brown and fragrant, remove from heat and allow to cool in a small bowl.
  • Tip: If you love toasted almonds, toast a large batch in the oven for 5-10 minutes at 400ºF and freeze so you always have them on hand!
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