Tuesdays with Dorie: Milk Chocolate Bundt Cake
February 2, 2010 at 10:45 am | Posted in bundt cakes, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 41 Comments
Although Kristin of I’m Right About Everything chose Dorie’s Milk Chocolate Mini Bundts for TWD this week, here I present you not with multiple mini bundts, but with one mini-ish bundt. I do actually have a mini bundt pan, but it’s one of many, many things that have been boxed up in storage since we moved back from Australia. Our apartment is just not big enough for too many non-essentials, so I made do here by baking the full amount of batter in my 6-cup bundt tin. Still kinda mini, but really cute!
I don’t often bake with milk chocolate. It doesn’t give you that in-your-face chocolate flavor, but instead something more subtle and light. Sometimes that’s all I need, though, and much like when I made milk chocolate brownies, I found the flavor of this cake to be quite pleasant. I left out the nut swirl in the original recipe and used buttermilk instead of regular. My glaze started out a little wackadoo (something I think many of us experienced), but I smoothed it out with a couple spoonfuls of hot water. When I’m finally able to retrieve that mini bundt pan, and I make this again, I’ll try a ganache-style glaze instead.
I have to say that in terms of both looks and taste, this reminded me of a big fat chocolate cake doughnut, and I can’t say that I minded one bit! For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read I’m Right About Everything. Don’t forget to check out the TWD Blogroll!
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It looks great as that size! Oh, hot water was what I was supposed to use, I just added more corn syrup as I wasn’t sure. I will remember this next time, thanks for sharing that tip. Yours looks wonderful!
Comment by Kayte— February 2, 2010 #
LOL I’ve been living in the same place for over 7 years now… and I still have boxes in the garage to be undone! LOL LOL …and not because of the lack of place! LOL …I’m terrible!
I hope you got your Calgon moment this week… and I’m glad to see you got a big fat chocolate cake doughnut moment!
It looks pretty darn nice, and I’m glad the glaze worked out for you!
Comment by vibi— February 2, 2010 #
You are spot on with the cake doughnut reference! I like the idea of using buttermilk, it must have made it even moister. Beautiful pictures, especially that chocolate sauce. 🙂
Comment by Valerina— February 2, 2010 #
It looks beautiful! I have had stuff in storage for years, and I seem to bring it to my tiny apartment bit by bit. I didn’t have the pans for this either, so used mini ramekins and served them with caramel sauce.
Comment by Mary— February 2, 2010 #
your cake looks fantastic! It certainly looks like you fixed whatever glaze problem you were having, because yours looks perfect! Love the addition of the chocolate sprinkles!
Comment by Lauryn— February 2, 2010 #
Wackadoo! Yep. That’s what happened. Is that an Australian word? Who would have thought hot water would work? Not me. But if looks mean anything, it appears that it worked perfectly.
Comment by Romaine— February 2, 2010 #
I love the chocolate sprinkles. Very pretty pictures. Mouth watering.
Comment by Kim— February 2, 2010 #
Your sprinkles are rockin..great looking cake!
Comment by Michelle— February 2, 2010 #
Your not as mini-bundt looks wonderful. Love the sprinkles. I need to go back and make this one day.
Comment by Wendy— February 2, 2010 #
Your bundt looks perfect and I agree about using ganache instead of the glaze.
Now I really need to try those milk chocolate brownies- yum!
Comment by AnneStrawberry— February 2, 2010 #
Beautiful bundt.
I halved my recipe, and added some cinnamon.
Comment by chocolatechic— February 2, 2010 #
Mmmm wow this looks delicious, I love the glaze running off the top its making me so hungry! Great job!
Comment by Natalie— February 2, 2010 #
Festive, delicious and chocolatey! Looks fantastic – I much prefer ganache myself, seems like a lot of folk had problems with the glaze. You’d never know it with yours though – fabulous! Nice “mini” bundt cake! 🙂
Comment by mike— February 2, 2010 #
yum…now I’m thinking of them as donuts! Your cakes look very tasty. I’m going to have to try that brownie recipe soon!
Comment by Heather B— February 2, 2010 #
Love the sprinkles on your Mondo Donut disguised as a mini bundt. Who knew? By the way thank you for rescuing most of us from the seized chocolate “glaze” conundrum. Worked like a charm and I can’t figure out why corn syrup was used in this amount of chocolate. Anyway, I’m sure Dorie will have something to say to us… hehe or maybe not. Guess she is really busy baking cookies. Think she is making them herself? Maybe you are helping her out. That’s the other secret right? hehe
I used buttermilk too. I kinda like buttermilk in my chocolate cake. Really tender/moist crumb. Currently I am dejunking my house, cleaning out. So I can have room. Go figure. Hope your kitchen toys don’t get too lonely. Very nice cake!
AmyRuth
Comment by AmyRuth— February 2, 2010 #
I literally smacked my face into the monitor trying to eat that. Seriously.
Comment by Ivonne— February 2, 2010 #
Wow. .yours look delicious. So moist and perfect. I want a bite of one of those!
Comment by peggy— February 2, 2010 #
Your cake looks beautiful, I love the sprinkles! I used a six-cup Bundt pan, too; it’s a really useful one to have around.
Comment by Margot— February 3, 2010 #
I keep seeing this 6 cup bundt pan – despite my distinct lack of storage space for more pans, I really really want it 🙂 Your cake looks wonderful!
Comment by Caitlin— February 3, 2010 #
Your cake is so good looking !! Would love a slice !!
Comment by natalia— February 3, 2010 #
oohh, giant donut! I like the idea.
Comment by Malin— February 3, 2010 #
I love this size bundt! I really don’t have room for another pan, but I so want this one 🙂
Your cake is gorgeous – love the chocolate sprinkles on top! My glaze was troublesome too and your tips over on the P&Q’s helped saved mine from winding up in the garbage so thanks for the help!
Comment by Tracey— February 3, 2010 #
I love your chocolate cake doughnut. Does that make it a breakfast food?
Comment by Carol Peterman— February 4, 2010 #
I seem to be surrounded by the loveliness of milk chocolate! Which is a nice change from 70%. Bundt cakes are my favorite, u can justify taking a larger slice coz well, the middle is missing!
Comment by vicvickvicky— February 4, 2010 #
Oh my goodness. That looks beautiful!
Comment by Sook @ My Fabulous Recipes— February 4, 2010 #
There is something about bundt cakes that makes me smile. I love the shape and the big hole in the middle. Yes, like a donut. Great comparison. Many years ago I remember baking with milk chocolate, accidentally, once and really was taken aback by the result. I wondered what it may be a perfect flavour for, so this sounds like a good experiment to me!
Sorry to hear you don’t have room for all your baking goodies. 😦
Comment by Julia @ Mélanger— February 4, 2010 #
Bundts make me smile, too! One day I’ll have the kitchen of my dreams (I hope!). 🙂
Comment by steph (whisk/spoon)— February 4, 2010 #
I’m a big fan of buttermilk in cakes. I broke out my bundt pan recently and was intending on doing a lemon bundt, but your post may have convinced me otherwise. Beautiful, crisp photos!!!
Comment by Megan Gordon— February 4, 2010 #
Wow! Gorgeous cake!
Comment by Michele— February 5, 2010 #
oh my.
🙂 I’m in love
Comment by Fiona— February 5, 2010 #
Wow that looks really really good! I am so excited to try this for myself. I would want to make it for a party because that is something that you normally wouldn’t see. Thank you for the recipe
Comment by Simon Monjack— February 5, 2010 #
This looks great! I’m not used to seeing milk chocolate cakes, but this sounds like a hit. Great job ♥ (@StephanieVelezR)
Comment by Velez Delights— February 7, 2010 #
Yours looks fabulous. I wish I would have thought to use some hot water in my frosting! Thanks for baking with me this week!
Comment by Kristen— February 8, 2010 #
I love chocolate cake donuts, so glad that you said it looks like one! 🙂
Comment by Pennies on a Platter— February 9, 2010 #
Okay, so I’m just wondering how you get your bundt to look so deliciously appetizing coming out of the pan? I buttered and floured my bundt pan, but it came out looking kinda less appetizing than yours with spots of white. Help, please..share your secret!?
Comment by Lisa— February 10, 2010 #
I think that this time I only gave it a good spraying. My bundt pan is still relatively new, so the non-stick coating inside still works pretty well.
Comment by steph (whisk/spoon)— February 10, 2010 #
Wow, I could just eat that frosting/icing right off my computer screen! Yummy goodness! Roz
Comment by Roz— February 10, 2010 #
i don’t normally bake with milk chocolate either but it is subtler than dark choc.
looks fabulous!!
Comment by m.e (cathie)— February 16, 2010 #
Did you change the recipe at all to fit the full bundt pan?
Comment by Elinor— August 2, 2011 #
I used the full recipe in the book, but I baked it up in a 6-cup bundt tin, which is about half the size of a “normal” bundt tin. So if you are using a normal (10 to 12-cup, I think) bundt pan, I guess you’d probably have to double the recipe.
Comment by steph (whisk/spoon)— August 3, 2011 #
So rich and decadent – wonderful stuff 😀
Cheers
Choc Chip Uru
Latest: Rich Sticky Date Pudding w/ Butterscotch Sauce
Comment by Choc Chip Uru— March 12, 2012 #