The surprise center in this delicious Bundt takes it to the next level.
[cooked-sharing]
Yields16 ServingsPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
For the Fudge Filling:
4ozheavy cream or whipped topping
8ozsemisweet chocolate, chopped
For the Cake:
6ozsemisweet chocolate, chopped
2 ½cupsflour
½cupcocoa, dutch processed
1tspbaking powder
1tspbaking soda
¾tspsalt
2sticksmargarine or butter, at room temperature
1 ¼cupssugar
3eggs
1 ½cupsbuttermilk (*Place 2 tablespoons vinegar in a liquid measuring cup. Add soymilk or nondairy creamer to equal 1 ½ cups. Let stand 5 minutes to thicken.)
prepare the filling:
1
Heat the cream (or topping) in a saucepan over medium heat until almost boiling. Remove from heat. Add the semisweet chocolate. Stir until the chocolate is melted and smooth. Let cool to room temperature.
2
Draw a 6” circle on a piece of parchment paper. Place the parchment on a plate or in a pan for support. Spoon the chocolate mixture onto the circle on the parchment paper about 1½” wide to form a ring. Place in the freezer while preparing the cake batter.
prepare the cake batter:
3
Preheat oven to 350°F. Grease and flour a 10 or 12-cup bundt pan. Melt the chocolate in a double boiler or in the microwave. Remove from heat.
4
Sift the dry ingredients together. Place the butter or margarine in a large bowl of an electric mixer. Beat until light and fluffy, about 1 minute. With the mixer running, gradually add the sugar. Add the eggs one at a time, beating well after each addition. Add 1/3 of the flour mixture. Then add 1/3 of the buttermilk. Mix well after each addition. Continue adding the flour, alternating with the buttermilk. Add the melted chocolate and mix until no streaks of chocolate are visible.
5
Pour 2 cups of batter into the prepared pan. Remove the frozen fudge ring from the freezer and turn it onto the cake batter. Pour remaining batter over the ring. Bake for 45 minutes, until cake begins to pull away from the sides of the pan and surface of the cake is cracked. Place the cake, in the pan, on a cooling rack for 20 minutes. This time allows the filling to set and eases removal of the cake from the pan. Invert
cake onto serving platter. Serve warm with ice cream for a dessert or enjoy at room temperature.
Purim tip:
6
To make smaller sized cakes for sending, freeze the fudge in an appropriate size ring suitable for the pan size you are using. Can also be made in mini loaves. Freeze the fudge in rectanglular bars. Just measure the pan and make the bar two inches smaller than the pan size. When you invert it into the pan, be sure the fudge is not touching the pan.
1 ½cupsbuttermilk (*Place 2 tablespoons vinegar in a liquid measuring cup. Add soymilk or nondairy creamer to equal 1 ½ cups. Let stand 5 minutes to thicken.)
Directions
prepare the filling:
1
Heat the cream (or topping) in a saucepan over medium heat until almost boiling. Remove from heat. Add the semisweet chocolate. Stir until the chocolate is melted and smooth. Let cool to room temperature.
2
Draw a 6” circle on a piece of parchment paper. Place the parchment on a plate or in a pan for support. Spoon the chocolate mixture onto the circle on the parchment paper about 1½” wide to form a ring. Place in the freezer while preparing the cake batter.
prepare the cake batter:
3
Preheat oven to 350°F. Grease and flour a 10 or 12-cup bundt pan. Melt the chocolate in a double boiler or in the microwave. Remove from heat.
4
Sift the dry ingredients together. Place the butter or margarine in a large bowl of an electric mixer. Beat until light and fluffy, about 1 minute. With the mixer running, gradually add the sugar. Add the eggs one at a time, beating well after each addition. Add 1/3 of the flour mixture. Then add 1/3 of the buttermilk. Mix well after each addition. Continue adding the flour, alternating with the buttermilk. Add the melted chocolate and mix until no streaks of chocolate are visible.
5
Pour 2 cups of batter into the prepared pan. Remove the frozen fudge ring from the freezer and turn it onto the cake batter. Pour remaining batter over the ring. Bake for 45 minutes, until cake begins to pull away from the sides of the pan and surface of the cake is cracked. Place the cake, in the pan, on a cooling rack for 20 minutes. This time allows the filling to set and eases removal of the cake from the pan. Invert
cake onto serving platter. Serve warm with ice cream for a dessert or enjoy at room temperature.
Purim tip:
6
To make smaller sized cakes for sending, freeze the fudge in an appropriate size ring suitable for the pan size you are using. Can also be made in mini loaves. Freeze the fudge in rectanglular bars. Just measure the pan and make the bar two inches smaller than the pan size. When you invert it into the pan, be sure the fudge is not touching the pan.
