"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.
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.
