The holidays are basically synonymous with baking. So this season, show your oven some love with this seriously inspired recipe from A Brown Table.
CHOCOLATE BUNDT CAKE
- 226gm coconut oil, melted but cooled + 2 tablespoons to grease the mold
- 3 cups (726gm) whole-wheat pastry flour
- 1/4 cup (30gm) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain salt
- 1 cup Califia Peppermint Mocha Cold Brew Coffee
- 3 large eggs + 1 large egg yolk, cold
- 1 1/2 cups (340gm) fine grain/baking sugar
- Grease the bundt cake pan with the two tablespoons of melted coconut oil. Then Take 1 tablespoon of the flour and dust the pan with the flour evenly.
- In a large mixing bowl, dry whisk the remaining flour and all the dry ingredients up to the salt. Keep aside until ready to use.
- In the bowl of a stand mixer, add the eggs, sugar and remaining coconut oil. Whisk on medium-high speed until pale yellow, this should take about 4 minutes. Replace the whisk with the paddle attachment, then add half of the whisked dry ingredients and half of the peppermint mocha milk into the batter. Whisk on low speed until just combined, then add the remaining flour mix and peppermint mocha milk to the cake batter. Pour this batter into the prepared bundt pan and bake in the preheated oven for 40 to 45 minutes, rotating the pan halfway through the baking process. The cake will rise and should be firm to touch when done. A skewer when inserted should come out clean through the center.
- Allow the cake to cool in the pan for 10 minutes, then flip the cake over onto a plate lined with parchment paper and let it sit in the mold for 5 minutes. The cake should release easily, transfer the cake to a wire rack and allow cool completely to room temperature before glazing it.
Yields: 12 servings (one 2 quart bundt cake)
CHOCOLATE GANACHE AND PEPPERMINT GLAZE
- 1 1/2 cups semisweet dark chocolate chips
- 1 tablespoon coconut oil
- 1/4 cup crushed candy canes, coarse
- Melt the chocolate and the coconut oil in a thick bottomed saucepan placed over a bowl of simmering water.
- Stir until the chocolate is smooth and has a shiny sheen.
- Pour the hot melted chocolate glaze over the top of the cake while it is sitting on a wire rack. You can use a parchment paper to collect the extra chocolate that drips to the bottom.
- Sprinkle the crushed candy canes over the top of the cake and allow the chocolate to set before cutting.
Yields: About 1 1/2 cups