Brandy-Orange Chocolate Bundt Cake
Tips: Dense and moist, this cake won’t mind sitting
at room temperature for a day or three (if stored airtight), so
it’s a nice advance-preparation dessert or good to have around
for those times when company might drop in. It’s not especially
sweet, so I’d thought adults would like it better than kids,
at least until a friend’s three year old daughter devoured
a slice in record time and asked for more. This is quite rich, so
small slices are the way to go. Offer it with some lightly sweetened
whipped cream or a dusting of confectioners’ sugar sifted
over each slice just before serving. You can play with the alcohol
you use; I know coffee liqueur will work in this recipe, and I suspect
a hazelnut liqueur or light rum would be nice, but don’t use
anything too strong or you’ll overwhelm the chocolate flavor.
Incidentally, this freezes well, too.
You’ll need an electric stand mixer and a standard-sized
(10 inch/12 cup), heavyweight bundt pan. Please don’t buy
any of those miserably lightweight pseudo-bundt pans so commonly
found these days! They never bake well, and as this takes time to
make and ingredients cost something, I’d hate to see your
valuable resources going to waste. My bundt pan is very heavy and
also happens to be nonstick, which I find an asset here, although
it isn’t absolutely necessary.
Yield: At least 16 servings
- 2-1/3 cups sifted unbleached all-purpose flour
- 3/4 cup nonalkalized unsweetened cocoa powder (if lumpy, sift
- 1-1/2 tsp. baking soda
- 1/8 tsp. salt
- 1-1/2 cups cold water
- 1/4 cup brandy
- 1 cup plus 2 Tbsp. unsalted butter, softened
- 2-1/3 cups plus 1 Tbsp. granulated sugar
- 1 Tbsp. vanilla
- Grated zest of 1/2 medium orange OR tangerine
- 4 eggs, graded “large”, preferably at room temperature
With vegetable shortening, thoroughly grease a 10 inch, heavyweight,
bundt pan. Flour the entire inside of the pan, including the tube;
knock out any excess flour (grease and flour the pan even if your
pan is nonstick). Adjust rack to center of oven; preheat oven to
325 degrees F (if pan has a dark-colored surface, preheat oven to
300 degrees F). Sift together flour, cocoa powder, baking soda,
and salt; set aside. Combine water and brandy; set aside.
In large bowl of electric mixer (fitted with paddle beater if available),
combine softened butter, sugar, vanilla, and orange zest. Beat for
three full minutes at medium speed (I use speed 4 in my KitchenAid),
stopping once to scrape down bowl and beater(s) with large rubber
spatula. Add eggs, one at a time, beating in at a low speed. After
all eggs have been added, scrape down bowl and beater(s). Beat creamed
mixture at medium speed for one minute (mixture may look curdled—OK).
During remainder of mixing process, scrape down bowl and beater(s)
often to ensure thorough blending of ingredients.
Add about one-fourth of sifted dry ingredients (no need to measure);
beat in at low speed until partially incorporated. Very gradually
add one-third of water-brandy mixture, beating at a low speed just
until incorporated. Continue adding sifted dry ingredients and liquid
mixture alternately, in that order, scraping bowl and beater(s)
often and beating at low speed after each addition just until it
is incorporated. Because there is a lot of batter, it is often easiest
to incorporate the last addition of dry ingredients with a whisk
just until batter is well-mixed. Batter may still look curdled after
all ingredients have been added—OK.
Turn into prepared pan and smooth top, making sure batter is well-pushed
into all corners. With back of a large spoon, form a slight “trench”
in the middle of the batter, pushing it a bit higher along the tube
and on the edges of the pan.
Bake in preheated oven for 60 to 75 minutes, turning back-to-front
once after about 35 minutes of baking. When done, a toothpick inserted
in center of cake will emerge with only a few moist crumbs clinging
to it; do not overbake. Cake will begin to pull away from sides
of pan just at the end of baking time.
Cool on rack for 10 to 15 minutes. While cooling, cake will pull
away from edges and tube of pan markedly. Gently but throughly loosen
cakes from pan edges and tube (with plastic knife, if your pan is
nonstick), and invert onto cooling rack. Cool completely at room
temperature before serving or storing airtight. It may be necessary
to loosen the bottom of the cake from the cooling rack with a broad-bladed
spatula before removing the cooled cake from the rack (this may
be true even if your cooling rack is nonstick!).
To serve, cut thin slices using a very sharp, serrated knife and
a gentle sawing motion. Serve with lightly sweetened whipped cream
or dust top with a bit of sifted confectioners’ sugar just
prior to serving.
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