When I first started thinking about finding a suitable chocolate bunt recipe for my dad’s cake there was one source that I knew I would have to consult. Mary, the Food Librarian, is an accomplished and passionate baker and, like me, has a love of the bundt cake – so much so that every year in the month leading up to National Bundt Day in the States she bakes, and blogs, a bundt a day in the wonderfully titled ‘I Like Big Bundts‘ series of posts. Last year I was one of 86 people who joined her in baking a bundt on the final day and I can’t wait for this years series
I emailed Mary asking for her recommendations based on the many recipes she must have trialed over the years, she recommended a Chocolate Velvet Pound cake from The Art and Soul of Baking by Cindy Mushet (a book that is challenging my current self-imposed cookery book embargo) and the recipe has been reprinted here with permission from the author.
I could see from the recipe that if I wanted to use a large (12 cup) bundt pan then I would need to increase the quantities (Mary baked in mini bundt pans). I assume the original recipe is for a standard loaf tin, in which case a doubling of the quantities would be right. But the risk of using up 6 eggs and seemed a little excessive should my calculations not be correct, so I used the original stated quantities in my 12 cup pan.
Even whilst mixing the batter the high cocoa content was obvious and the obligatory pre-dawn licking of the bowl (what this must do to my sugar levels throughout the day I dread to think) certainly ranked this recipe at the top.
The batter nicely covered the bottom of the pan and although the result was a smaller than normal cake it baked evenly in 40 minutes and came out of the pan wonderfully cleanly.
During baking it smelled divine – really chcolatey and the feedback, whilst not unanimous in declaring this the winner, has been very positive. The best, and most accurate description from a tester is ‘like chocolate mousse in cake form’ how can that not be a winner?
I’m tempted to make it again immediately with the doubled recipe to see what that yields, but I will work my way through the other bookmarked recipes first – if only for the tester’s sakes – I can hardly stop after just three cakes can I?