Salted Butter and Chocolate Chunk Shortbread

I have a confession to make. Before I see a movie or buy/read a book, I want to know what others have thought and/or have said about it. I read all of the reviews available, check to see the film ratings on Rotten Tomatoes, and/or look at how many stars a book has on Amazon or Goodreads. Although I haven't done any extensive research confirm whether or not the algorithms used to generate these ratings are true, universal indicators of the quality of a film or book, my working hypothesis is they aren't. Yet, in all honesty these sources sometimes influence my decisions. And then sometimes they don't. Yes, I have have been guilty of suffering from FOMO. However, the genre or story still has to interest or speak to me. Hype combined with the opinions of those who take the time (or are paid) to share them can sometimes lead to unrealistic high or low ratings as well as expectations. Worse yet, they can lead to regretful decisions. I have never walked out of a movie but do have a stack of unread books to prove this. Have you ever been lulled into seeing a movie or reading book based on its' hype and then found yourself saying 'what was all the fuss about'? If you haven't, you are lucky. Have you ever decided to see a film or read a book with less than a four star review and wondered how it could have been so under-rated? If you have, you are in good company. Or, have there been any books you labored through or set down for months before finally going back to? Only to later realize giving up on them completely would have been a huge mistake. If you have, you can appreciate why persistence can have its' rewards. Most recently that book for me was 'A Gentlemen in Moscow'. Had I put it back on the book shelf after the 'first hundred pages' (the no explainable limit I set), I might still be wondering why so many found it compelling or why it earned not 4 but 4.5 stars on Amazon. Fortunately I now know why. And after going on endlessly singing the praises of the film 'Get Out', I learned some of my friends may begin to think twice about taking a movie recommendation from me!

If you have made any inferences about my views on reviews and ratings, the rest of this post may seem a bit out of character. Or maybe not. I might have left out the part where I can be both consistently inconsistent and predictable. Spoiler Alert: If this Salted Butter and Chocolate Chunk Shortbread cookie was a book, it would have a 5 star rating. And if it was a movie, it would have a 99% rating on Rotten Tomatoes. 

They are described by cookbook author Alison Roman as a "less chocolate chip cookie, more brown sugar shortbread with chocolate chunks-they just might be the cookie you've been looking for." If those words aren't enough to inspire you to make her Salted Butter and Chocolate Chunk Shortbread cookie recipe, well maybe the hundreds of photos of them posted on Instagram in the last couple of weeks will whet your appetite for them. For those of you who don't believe every viral or trending photo of a recipe is worthy of being made (and in some cases it's not), this would be the time to BELIEVE. For those of you who suffer from FOMO, your fear would be considered clinically real this time if you don't make them. And for those of who you pride yourselves on not jumping on every new bandwagon along with having the patience of Job, all I can say is there comes a time in your life when you need to become a fast follower. There may have never been a cookie worthy of all of the rave reviews, accolades, and best cookie of year nominations this shortbread cookie has received thus far. I am here to say they live up to their hype. 

Light brown sugar, granulated sugar, all-purpose flour, semi-sweet or dark chocolate and salted (yes salted) butter are six of the ingredients needed to make these Salted Butter and Chocolate Chunk Shortbread cookies gaining a cult following. Flaky sea salt, demerara sugar, and one egg are the remaining three finishing ingredients. But let's go back to the butter for a moment. This may be the only cookie I have made specifically calling for salted butter. Alison Roman shares you can use unsalted butter but will need to add 3/4 teaspoon kosher salt. Although the salted butter adds a depth of flavor you won't experience if you use unsalted butter and salt. And after reading all the reviews about this cookie, there was overwhelming consensus advocating for the use of salted butter rather than the unsalted butter/salt option. So who was I to argue with both the recipe creator and consensus? I used salted butter or rather a European salted butter. My taste buds strongly believe there is a discernible taste difference between American and European butters, particularly in baked goods, and especially in things like cookies and caramels. So if the dominate flavor of a cookie comes from butter, I will use a European butter.

I thought I committed the number of grams in one cup of flour to memory. But I second guessed myself when I started making these cookies. Which invariably led me to do a 'grams to cup for all-purpose (AP)' search. And much to my dismay, there was not a hard, fast universal gram to one cup of flour measurement. Gram weights were as low as 120 g and as high as 130 g, with 123g, 125g, and 127g options. In other words, there wasn't a gram weight consensus. I used 120g when making this first batch of cookies (as it's the weight I have used before), however, after making them I would recommend using the 130g to a one cup measurement to ensure your cookie has a denser shortbread consistency and spreads less in the baking process (my shortbread seemed 'bigger' than the hundreds of photos of them posted to Instagram). Don't get me wrong, the first 120 g per cup version of this shortbread got rave reviews. But they have may have tasted the four and a half star version.

Sifting the flour is not required. So why would I sift the flour when it specifically did not call for it? Call it force of habit. In other words, you don't have or need to sift the flour when making this shortbread. Some might say you shouldn't.

If there are any downsides to this shortbread cookie it's having to wait (at least) two hours after making the batter before baking them. But good things really do come to those who wait. After dividing the dough half and wrapping in plastic wrap, it is shaped into 2" to 2 1/4" logs before going into the refrigerator to let the magic happen. Note: The dough can be made ahead and stored, tightly wrapped in plastic, up to one week in the refrigerator, or one month in the freezer.

Before slicing and baking the cookie logs, they are brushed with a lightly beaten egg and rolled in demerara sugar. The demerara sugar helps to create crispy, sugary edges. Turning every bite of this buttery, chocolatey shortbread cookie into a head-spinning experience. After laying the slices of the shortbread dough on a parchment paper lined baking sheet, lightly sprinkle with a flaky sea salt (Maldon is one of my favorites).

Use your sharpest serrated knife when cutting your completely firmed up, chilled logs into 1/2" slices. You will invariably hit some chunks of the chocolate when cutting, so slice slowly. If by chance any of your slices break apart (and they might), carefully reshape them using your hands.

In a 350 degree (F) oven the cookies bake for 12-15 minutes or until the edges just begin to turn brown. My baking time was slightly over 15 minutes, quite possibly because they were on the larger size. Allow the shortbread to cool on the baking sheet for 5 minutes before removing and placing on a cooling rack. Those five minutes will seem like an eternity. 

These Salted Butter and Chocolate Chunk Shortbread cookies are pure bliss. Serve with a glass of milk and be prepared to enter into a euphoric state unlike anything you have experienced. This would truth not hype. Quite possibly after one bite you may also find yourself seriously considering permanently or temporarily abandoning your favorite chocolate chip cookie recipe. It's only my opinion, but I don't think these cookies are worthy of the cookie of year nomination. I think they should be nominated for cookie of the decade. 

Recipe
Salted Butter and Chocolate Chunk Shortbread (quite possibly one of the most favorite, most photographed recipes from Alison Ronan's new cookbook "Dining In: Highly Cookable Recipes")
Makes 18-24 cookies 

Ingredients
1 cup plus 2 Tablespoons (256 g) room temperature salted butter, cut into 1/2 inch pieces (recommend a European salted butter)
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) firmly packed light brown sugar
1 teaspoon good quality vanilla
2 1/4 cups (292.5 g) all-purpose flour (sifting is optional)
6 ounces (171 g) semi-sweet or bittersweet dark chocolate, chopped (but not too finely as you want chunks, not thin shards of chocolate)
1 large egg, beaten to blend
Demerara sugar, for rolling
Flaky sea salt, for finishing before baking (Recommend Maldon Sea Salt)

Directions
1. Using an electric mixer and medium-sized bowl or a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar, brown sugar and vanilla on medium speed until super light and fluffy, approximately 3-5 minutes.
2. Using a spatula, scrape down the sides of the bowl. With mixer on low, slowly add flour, followed by the chocolate chunks and beat only to blend.
3. Divide dough in half. Place each  half on a large piece of plastic wrap. Fold plastic over the dough to keep your hands from getting sticky. 
4. Using your hands, form dough into a log shape, rolling on the counter will help you smooth it out, but it won't be perfect. Each of the logs should be 2-2 1/4" inches in diameter. Chill until firm, about 2 hours.
5. Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper.
6. Brush the outside of the shortbread logs with the egg wash. Roll in the demerara sugar.
7. Slice each shortbread log into 1/2" rounds. Arrange on baking sheet, placing approximately 1" apart.
8. Sprinkle with sea salt.
9. Bake until the edges are just beginning to brown, approximately 12-15 minutes. 
10. Allow to cool on the baking sheet for 5 minutes before placing on a cooling rack.
11. Serve immediately. Store any uneaten cookies in a tightly sealed container for 3 to 5 days (if they last that long).

Notes: (1) My shortbread cookies were probably on the larger size as my shortbread logs were 2 1/4" in diameter. As a result, the yield was 18 cookies. If you want slightly smaller and up to 24 cookies, roll out your logs closer to 2" in diameter. (2) I chopped up Trader Joe's dark chocolate for these cookies. If it is available near where you live, would highly recommend. (3) If possible use a European salted butter when making these cookies. Kerrygold is one of my favorites. (4) Sifting the flour is optional, not required. 

Views of the Denison Homestead  built in 1717 in Mystic CT (November 2017)

Rosemary Roasted Cashews

We celebrated the birthday of one of our friends this past weekend. This birthday gathering might best be described as an adult birthday party complete with a destination activity. Before we sat by the fire indulging ourselves in bottles of (my new favorite) Italian prosecco, some appetizers, a simple dinner, and of course, the birthday girl's favorite combination of flavors cake (peanut butter and chocolate), we spent two hours at the 'barre'. Depending on one's perspective, this was either two hours of 'pure' joy or two hours of being semi-permanently traumatized looking at yourself close-up in the mirror. But in all seriousness, doing any form of exercise with a group of friends, for however long or however challenging, is always so much more fun than doing it alone. There are an infinite number of reasons why we all love this collective friendship. Encouraging each another to be physically healthy and active is just one of them. Celebrating important life events together is another. I could go endlessly listing the mutual benefits everyone gets from this posse's friendship.

Being one of the Type A personalities in the group, I love when I get to host any of our gatherings here at my house. What I love even more is how generous everyone contributes, how comfortable everyone seems to feel when they are here as well as witnessing them experience a dish for the 'first' time. Whether it's a lox platter, a Dutch Baby, tomato jam, an Elderflower cordial, or these Rosemary Roasted Cashews, their reactions always make my heart happy.

I thought I had already shared my version of Ina Garten's Rosemary Roasted Cashews with you, but apparently I had only shared my variation of her Chipotle and Rosemary Roasted Nuts recipe. There are similarities and differences between the two so you need to have both of them. The Rosemary Roasted Cashews are made only with cashews, while the Chipotle and Rosemary Roasted Nuts recipe is made with cashews, walnuts, and walnuts. While most of the other ingredients between the two are similar, one uses maple syrup and one doesn't. This is the version that doesn't. 

This is a six ingredient appetizer. Depending on where you live or whether or not you have the uncanny ability to keep your herbs alive indoors during the winter months, fresh rosemary is available year round in most grocery stores. In spite of what you may read, dried rosemary isn't always a substitute for the fresh stuff. If there was ever a dish to prove that 'theory bordering on fact', it would be this one. In a pinch you probably could swap out the dark brown sugar for light brown sugar, but your Rosemary Roasted Cashews might suffer from a depth of sweetness. For optimal eating pleasure and presentation, splurge on whole cashews.

From start to finish, these Rosemary Roasted Cashews take about 20 minutes. They are one of those no fuss, simple appetizer that everyone will go nut for (please forgive the pun). In a preheated 375 degree (F) the cashews are roasted for approximately 10 minutes or until heated through.

The roasted cashews are stirred into the rosemary/chipotle chile/dark brown sugar/kosher salt/rosemary/melted butter mixture until they are coated. Making these Rosemary Roasted Cashews could not be easier. Once you taste them, you will think twice about serving 'naked' cashews. 

These Rosemary Roasted Cashews are highly addictive. It is almost impossible to eat only a few. Even for those who boast of having incredible will power. Recommended to be served warm, they are also sinfully delicious served at room temperature. The taste of the chipotle chile is detectable but subtle. They are definitely not like the 'hot' version I once made for a golf outing an extremely hot, humid, sunny day. When combined with the rosemary, brown sugar and kosher salt the cashews are transformed in a most savory, flavorful bite. They paired perfectly with prosecco, but these cashews are wine, champagne, cocktail, and beer friendly. In other words, serve them with your favorite beverages. When you make these Rosemary Roasted Cashews, your house just might become the one everyone wants to come to or come back to. 

Recipe
Rosemary Roasted Cashews (slight adaptation to Ina Garten's Roasted Rosemary Cashews recipe)

Ingredients
1 1/4 pounds whole cashews
2 Tablespoons fresh rosemary, coarsely chopped
1/2 teaspoon ground chipotle chile spice (or cayenne) Note: I use this one made by Spice Islands.
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 1/2 Tablespoons unsalted butter, melted

Directions
1. Preheat oven to 375 degrees (F).
2. Combine the rosemary, chipotle chile, brown sugar, kosher salt, and melted butter in a large bowl. Stir to combine. Set aside.
3. Place cashews on an ungreased baking sheet. Bake for 10 minutes or until they are warmed through.
4. Toss the warm cashews with the rosemary mixture until they are completely coated.
5. Transfer to a serving bowl. Serve warm or at room temperature.
6. If making ahead, allow to cool before transferring to a tightly sealed container. 

Notes: (1) In spite of the use of kosher salt in the coating, I use roasted and salted whole cashews instead of raw (unsalted) cashews as the rosemary coating doesn't adhere to the raw cashews. (2) I have made these Rosemary Roasted Cashews using both chipotle chile and cayenne. The ones made with the chipotle chile are my favorite. (3) For the most flavorful nuts, use fresh rosemary. Don't even think about using dried rosemary.

Sunrise views from the cottage. Little Compton, Rhode Island (2017)

Irish Coffee

When you live in the midwest you are well aware of the fact you are living in a four season section of the country. And for the most part, you completely embrace and look forward to the changes each season brings. If you didn't, you would probably consider moving. Yet, in spite of seasonal knowledge and life experience, some of us can't help but remain eternally hopeful the seasons won't be characterized by weather extremes, record setting hot or cold temperatures, and/or unusually high amounts of precipitation regardless of the season. In other words, we want the impossible. Days having only the most optimal seasonal conditions. For some (of us) who like to run outdoors even in the winter, cold weather is refreshing, but double digit below zero temperatures can make running arduous. A run with snowflakes falling from the skies is definitely preferable to one in a torrential downpour. If that wish list doesn't already seem a bit unrealistic or one expecting too much from Mother Nature, particularly during a midwestern winter, well I might as well go all out and add one more. Like wishing there wouldn't be any icy roads and snow packed paths. There that's it. Three simple wishes.

Apparently I am slowly turning into one of those conditional winter warriors. Meaning I love running in the winter when I like the conditions. Because at my age, the thought of slipping and/or falling is slightly worrisome. At the moment I am nursing an overuse injury. As a result I have barely run outside during the last several weeks. At this point, I am so anxious to return to running I don't even care what the weather is, what the road conditions are like, or whatever else Mother Nature throws at me. But that doesn't mean I wouldn't whine an ever so slight amount. I would. However, after experiencing that return to running euphoria, my selective memory would conveniently appear.

The one thing you can't ignore or rationalize away after running in arctic cold weather is the chill your body feels. A change of clothes, a hot shower, or a cup of hot coffee can all take the chill off. But the best anecdote came from one of my friends. She sent a group of us a photo of the mugs of Irish Coffee she made after last weekend's run. Needless to say this photo put all of us under a Irish Coffee spell.

Having recently seen a post for an Irish Coffee recipe from the Dead Rabbit. Described as bringing the Irish Pub into the 21st century and winning the 2016 Drinks International Award for the World's Best Bar, I thought surely the mixologists at the Dead Rabbit were experts in making Irish Coffee. There were several links claiming to have the Dead Rabbit's Irish Coffee recipe. All were made with Irish Whiskey, hot coffee, whipped cream, and demerara syrup. However, there were some differences in each of the recipes. They ranged in the recommended amounts of alcohol (ranging from 1 1/4 ounces to 1 1/2 ounces) to the sugar to water ratios in the demerara syrup. But still, the idea of making Irish Coffee with a sugar syrup, one made with demerara sugar, was more than intriguing. 

What is demerara sugar? Described as a natural cane sugar with a fairly large grain and pale amber color, demerara sugar brings a deeper flavor than regular granulated sugar. Demerara sugar has long been available in the United Kingdom and has been a relative new 'sugar' import to the states.

Instead of a 1 to 1 ratio of sugar to water, this demerara syrup was made with a 2 to 1 sugar to water ratio. (I used 1/2 cup of demerara sugar and 1/4 cup of water.) The sugar and water are combine and cooked over a medium heat until the sugar melts. I made more of the demerara syrup than I needed, but since it keeps covered in the refrigerator for 2 to 3 weeks, nothing was going to prevent me from making Irish Coffee when the urge struck me.

What would an Irish Coffee be without lightly whipped cream? 

Instead of grating fresh nutmeg over the lightly sweetened whipped cream, I crumbled up a Cadbury Flake chocolate bar. If you can't find one, grate some milk chocolate.

Instead of making this Irish Coffee with Irish Whiskey, I used Bailey's Irish Cream.  I have a feeling they would doubly lethal (which isn't necessarily a bad thing) if made with Irish whiskey. Not just because I love the flavor of Bailey's, but I am not an Irish Whiskey expert. Which means I wouldn't know which of the 12 best Irish whiskeys to choose. I certainly could ask my Irish friends for a 'best' recommendation, but I have a sneaking suspicion there are as strong allegiances to Irish whiskey as there are to Irish football, rugby, and soccer teams. 

I may be somewhat biased but this was the best Irish Coffee I have ever had. Seriously. Not that anyone needs a reason to have an Irish Coffee, but somehow wishing for cold winter days or nights seems justifiable. Just promise me you won't wish for arctic cold, double digit below zero winter weather temperatures. Some of us want to use running in the cold as a reason to have an Irish Coffee or two to warm up.

Recipe
Irish Coffee (a slight variation recipes attributed to the Dead Rabbit's Irish Coffee Recipe)

Ingredients for a Single Serving
1 1/2 ounces Bailey's Irish Cream (or your favorite Irish whiskey)
4 ounces freshly brewed coffee
1/2 ounce demerara sugar syrup
2 Tablespoons lightly whipped, lightly sweetened whipped cream
Optional garnish: Shaved chocolate or a crumbled Cadbury Flake chocolate bar for an Irish Coffee made with Bailey's; grated nutmeg for one made with Irish Whiskey.

Directions
1. To make the demerara syrup: In a small pan, combine 1/2 cup of demerara sugar with a 1/4 cup of water. Heat until the sugar dissolves. Pour into a heat proof jar. Use as needed. Store unused demerara syrup in the refrigerator. 
2. Pour the Bailey's Irish Cream in a heat proof glass. 
3. Mix together the hot coffee and demerara syrup and then pour into the glass with the Irish Cream. Stir gently.
4. Pipe or place large dollops of the slightly whipped cream over the top. Sprinkle some shaved chocolate or some pieces of a Flake bar over the whipped cream.
5. Serve immediately.

Notes: (1) Instead of using Bailey's Irish Cream, use Irish Whiskey. If using whiskey, use 1 1/4 ounces to 1 1/2 ounces. (2) A half cup of heavy whipping cream, whipped to soft peaks will be enough for two servings of the Irish Coffee. I like to lightly sweeten the whipping cream using a 1/2 cup of whipping cream to 1 Tablespoon of confectionary sugar ratio. (3) The demerara syrup will keep for 2-3 weeks stored in the refrigerator. (4) If you love Irish Coffee, consider splurging on some clear tall glasses. They really aren't that expensive. (5) You can demerara sugar at many grocery stores. I like India Tree's demerara sugar.

Nathanael Greene Homestead, Coventry, Rhode Island (November 2017)

Triple Chocolate Bundt Cake

"Those who never change their minds, never change anything." When I began this blog five years ago, I was using my cellphone camera to take the photos. It took me more than a year to make the switch to using my Canon as I had somehow convinced myself my photos were good enough. In retrospect, my powers of rationalization were operating at a delusional level. In spite of having a number of photography books, it wasn't until I took a photography class that I began to learn how to better optimize the functions on my camera. While I have yet to harness the power of the digital camera, I am in a better place than I had been but not to the place I envision. Somewhere along the way in this blog's evolution, I learned how to use Photoshop to edit my photos. As expected, the more I learned, the more I realized just how much I really don't know. I continue to wonder what my photos might look like if my knowledge level increased and if I took the plunge to purchase better editing software. Truth be told, it has been much easier to stay in the 'good enough' place than to go beyond my comfort zone. But I have come to realize the time has come for me to move beyond making the best of the 'good enough place' and head into uncharted territory. 

It's kind of a long story but I had lunch last week with a brother of a friend. Someone I had never met before. Over the course of an almost three hour lunch I learned about him, gained some knowledge about my camera (thank goodness he too uses a Canon), and listened as he talked about how his recent photo editing software purchase completely changed his photos (and here I naively thought his camera alone created the magic!). Although I didn't run right home and purchase this editing software, I left feeling as if all of the stars had aligned in order to gently 'push' me in that direction. It's inevitable there will be a new learning curve in my immediate future. Needless to say I am both excited and anxious. Not only to see how the quality of my photographs might change in the year ahead, but how much my perspective will change. I may or may not let you know when these 'shifts' happen. Well, that's not exactly true. More than likely I will share my trials and tribulations.

I have made this Triple Chocolate Bundt Cake twice in the last several days. The first time I accidentally tipped the cake platter. Before my very eyes I watched in what seemed like slow motion a beautiful, perfect cake slide onto the kitchen floor. Shortly after letting out a blood curdling scream and a few expletive deletives, I went into a temporary state of shock. After being in this more than ten second altered state, I picked up the unsalvageable splattered cake and set it back on the cake stand. Not because I was going to serve the cake or worried that the ten second rule police were going to descend into my house, but because I felt the need to mourn it. 

As distraught as I was over the loss of this Triple Chocolate Bundt Cake, I was determined to make it again. Keeping my fingers crossed the second time would be the charm.

The inspiration for this Triple Chocolate Bundt Cake came from the very talented blogger and photographer extrarodinaire Cenk Sonmezsoy. Someone who self describes himself as an obsessive home cook recently added new cookbook author to his resume. The only changes I made to his incredible bundt cake recipe was adding more chocolate in the form of miniature chocolate chips. Could this decadent, deeply chocolatey, rich, moist cake have been just as good in its' original Double Chocolate version? Probably yes. But considering there may be a chocolate shortage in the next 40 years, we might as well indulge our love of chocolate as often and as much as possible until then.

Bittersweet chocolate and Dutch-processed cocoa account for two of the chocolates used in this cake. Semi-sweet chocolate came in the form of the miniature chocolate chips, turning this bundt cake into a trifecta of chocolates!

After creaming the butter and sugar until the mixture is light and fluffy, the eggs are added in one at a time. The dry ingredients and chocolate/cream/espresso mixture are added in alternately beginning and ending with the flour. Note: Beat each egg for one minute and scrape down the sides of the bowl with a spatula to ensure the eggs are completely incorporated into the butter/sugar mixture.

The dry and wet ingredients can either be added to the butter/sugar mixture with the mixture on the lowest speed or folded in by hand using a spatula. I used the mixture for both additions of the chocolate mixture and for the first two additions. The last and final addition of the flour was folded in with a spatula. The miniature chocolate chips, if you are adding, are folded in last.

Successfully removing a bundt cake from the bundt pan begins with the pan's preparation. Although all of my bundt pans are considered non-stick, I always lightly spray them with a vegetable spray versus using a butter/flour application. If there was ever a bundt pan to turn an ordinary bundt cake into an extraordinary one or an extraordinary bundt cake into a spectacular one, it would be due in large part to this 10 cup capacity Heritage Bundt Pan from Nordicware. 

Smooth the top of the bundt cake with an offset spatula or spoon before putting in a preheated 325 degrees (F) or 160 degrees (C) oven.

The recommended baking time for this cake is 50 to 55 minutes, however, my baking time was closer to the 60 minute mark. Whether this was because I placed my my baking rack in the upper third versus in the center the oven, I can't fully explain why my baking time was longer. However, I would encourage you to begin checking your cake for doneness at the minute mark to ensure it isn't over or under baked.

Once the cake completely cools, you can make the chocolate ganache. In addition to adding some sea salt to the ganache, I also added two tablespoons of corn syrup. If the ganache is too thin to pour over the cooled cake, allow it to set for at least five minutes. The additional time will allow the ganache to thicken slightly but still remain pourable. 

There is enough ganache to pour over the entire cake, however, I decided to use about half if it. 

If you ice your cooled bundt cake on a platter instead of a cooling rack, place pieces of parchment paper under the cake to catch any of the icing drippings so none of it goes to waste. Additionally, the parchment paper will help prevent your platter from turning into a chocolate mess.

I poured the ganache on this cake twice to have as much build up of chocolate as possible. After the first pour, I let it set up for about five minutes before pouring on more. Note: Using a pitcher to pour the ganache on the bundt cake gives you the greatest amount of control over its' flow and direction.

Allow the ganache to complete set before serving. You won't have to wait more than thirty minutes. This Triple Chocolate Bundt Cake is as close to dessert perfection served as as a simple, unadorned slice. But should you want to send it over it's heart racing chocolate edge, serve a cake slice with some of the remaining ganache (slightly warmed and poured over), lightly whipped cream, and/or vanilla ice cream.

After just one bite of this swoonworthy Triple Chocolate Bundt Cake you will immediately begin t plan how to get every cake morsel off of your plate without completely abandoning your table manners. This cake is so moist, so decadent, so deeply chocolatey, one generous slice is more than enough. And I don't say that often.

Recipe
Triple Chocolate Bundt Cake (slight changes to the Double Chocolate Bundt Cake shared in Cenk Sonmezsoy's cookbook "The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker")

Ingredients
Cake
14 Tablespoons (200 g) unsalted butter, room temperature
5 ounces (140 g) bittersweet (70% cacao) chocolate, coarsely chopped
1/2 cup (50 g) Dutch-processed cocoa powder
2 teaspoons (10 ml) vanilla
1/2 cup (120 ml) espresso or strong brewed coffee
1/2 cup (120 ml) heavy whipping cream
2 cups (280 g) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 3/4 cups (350 g) granulated sugar 
4 large eggs, room temperature
1/2 cup (96 g) miniature chocolate chips (optional)

Chocolate Ganache
5 ounces (140 g) dark (60% cacao to 70% cacao) chocolate, coarsely chopped
3/4 cup (180 ml) heavy whipping cream
2 Tablespoons caster or granulated sugar
1 teaspoon vanilla
2 Tablespoons corn syrup, optional

Optional for serving: Lightly whipped cream and/or vanilla ice cream

Directions
Cake
1. Preheat oven to 325 degrees (F) or 160 degrees (C). Prepare a 10 cup bundt pan. Set aside. Note: Butter and flour or lightly spray the pan.
2. In a medium sized bowl combine the bittersweet chocolate and cocoa powder.
3. Over medium-high heat, bring the espresso and whipping cream to a boil, stirring occasionally (about 3-4 minutes). Pour over the chocolate and cocoa powder. Whisk until the chocolate complete melts. Allow it to cool for 10 minutes. Stir in vanilla. Set aside. 
4. In a standing mixer fitted with a paddle attachment, beat the butter until creamy (approximately 2-3 minutes).
5. Add sugar and beat until light and fluffy (approximately 3-4 minutes).
6. Add eggs in one at a time, beating each egg for one minute before adding the second. Scrape down the bowl at least twice to ensure all of the ingredients are evenly blended.
7. Reduce speed to low, add in 1/3 of the flour mixture. Mix only until incorporated. Add 1/2 of the chocolate mixture, mixing only until incorporated. Add another 1/3 of the flour, mixing only until incorporated. Add remaining 1/2 of the chocolate mixture, mixing only until blended. Remove bowl from stand and add in remaining 1/3 of the flour mixture. Fold in using a spatula. When fully incorporated fold in the miniature chocolate chips if using. Note: Be sure to scrape down sides and bottom of the bowl to ensure all of the ingredients are incorporated.
8. Scrape cake mixture into prepared pan. Smooth top with an offset spatula or spoon.
9. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean. Yes, this is a big baking time range. Just be careful to not under or over bake. 
10. Allow cake to rest for 10 minutes on a wire rack.
11. Invent cake pan onto a cake plate or platter. Allow to cool completely before pouring on the ganache.

Chocolate Ganache
1. Put chocolate in a small heat proof bowl.
2. In a small sauce pan, bring cream and sugar to almost a boil. 
3. Pour half of the hot cream mixture over the chocolate and stir until blended.
4. Add the remaining hot cream mixture and stir until chocolate completely melts. Stir in vanilla, sea salt, and corn syrup for approximately 4-5 minutes. Allow the ganache to sit for 5-8 minutes slightly thicken before pouring on cake.
5. Pour into a pitcher and pour over the cake. Note: Place strips of parchment paper around the bottom of the cake to catch the ganache drippings. 
6. Serve cake at room temperature and enjoy!

Notes: (1) The cake will be good for up to three days, if covered. To extend it's life, store covered in the refrigerator. (2) There is enough of the ganache to cover the entire cake, however, I used only half of the ganache to ice the cake. The remaining ganache was covered and chilled. You can slightly warm the chilled ganache to drizzle over cake when served or use to pour over ice cream. Whatever you do, don't throw it away. (3) The use of miniature semisweet chocolate chips in the cake batter and corn syrup in the ganache is completely optional. (4) I made the espresso using instant espresso mixed into hot boiling water.

 Anderson Warehouse Graffiti, Ephraim, WI  - Door County (December 2017)  - The original warehouse built in 1858 and destroyed by a fire in 1880 was rebuilt. The warehouse is on the National Register of Historic Places.