Posted on Friday, 22nd October 2010 by Grace
Donna Hay describes Butterscotch-Glazed Chocolate Bundt Cake as “a wickedly tempting treat” and I agree wholeheartedly. But I think that of all of her cakes, especially the simple cake recipes she shares in her 50th Issue Birthday edition (The best $10 I’ve ever spent).
There are 8 cakes in the edition and I am determined to bake each and every one of them. I’ve baked 4 including this recipe, Chocolate Mud Cake (dense and rich), Chocolate Buttermilk Layer Cake (super moist with a light and fluffy frosting), and Chocolate Stout Cake with Peanut Butter Frosting (an out of this world salty-sweet combination and the star ingredient, Chocolate Stout).
4 down, 4 to go! They’ve all been exceptional and I’m sure you’ve noticed they all share one ingredient, chocolate (My favourite!). If you want to make a chocolate cake from scratch, I would recommend any of the above.
My daughter, Liana, had a few friends over before they went out for the evening and we had a little cake testing before they headed out. I was a little worried; I thought the cake would be dry because the batter was extremely thick. It’s been ages since I made a bundt cake and I couldn’t remember if the batter resembled that of a regular cake.
The chocolate bundt cake received overwhelming thumbs up. It had a deep rich chocolate flavour. The almonds and sour cream gave the cake an amazing texture and thankfully it was quite moist.
I had quite the time finding butterscotch liqueur but I am so glad I did, the butterscotch cocoa glaze was out of this world.
The other day when visiting Marly at Namely Marly (my favourite site) I ran across her amazing recipe for and I wanted to share it with you. Marly is an amazing writer. She always makes me laugh. She writes an ongoing series Real People/Real Names that I thoroughly enjoy.
*** A bit of exciting news, Jamie Oliver is returning to Toronto on November 18th. I am so excited! I’ve purchased a VIP ticket and I can’t wait to attend the event and meet Jamie. I saw Jamie live last year and it changed my whole outlook on food, how I shop and feed my family. The Art of Cooking has graciously offered to provide a discount to La Mia Vita Dolce visitors. Don’t miss out on this incredible live, unedited event! Please click for preferred pricing for Jamie’s only Canadian appearance this year.
Butterscotch-Glazed Chocolate Bundt Cake
(from Donna Hay Magazine, 50th Issue Birthday)
Serves 6 to 8
- Chocolate Bundt Cake
- Butterscotch Cocoa Glaze
Chocolate Bundt Cake
- 150 g butter, softened
- 2/3 cup (120 g) brown sugar
- 3/4 cup (180 g) sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) almond meal (ground almonds)
- 1 cup (150 g) plain (all-purpose) flour, sifted
- 1/2 teaspoon baking powder, sifted
- 1/4 teaspoon bicarbonate of (baking) soda, sifted
- 1/2 cup (50 g) cocoa, sifted
- Preheat oven to 160° C (325° F). Using a pastry brush, grease well, an 8 cup-capacity (2 litre) Bundt® cake pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar on medium-high speed for 10 to 12 minutes or until pale and creamy.
- In a medium-sized bowl, whisk together the sour cream, eggs and vanilla.
- To the butter mixture, add the almond meal, flour, baking powder, bicarbonate of soda and cocoa and beat until just combined (do not over mix).
- Spoon the mixture into the prepared Bundt® cake pan.
- Bake, rotating pan halfway though, for 35 minutes or until a cake tester inserted into the cake comes out clean.
- Cool in cake pan for 10 minutes. Turn out onto a wire rack to cool completely.
Butterscotch Cocoa Glaze
- 1/4 cup (25 g) cocoa, sifted
- 1/2 cup (110 g) caster (superfine) sugar
- 1/2 cup (125 ml) water
- 1/4 cup (60 ml) butterscotch liqueur
- Place the cocoa, sugar, water and liqueur in a small-sized saucepan over medium heat.
- Stir to dissolve the sugar and bring to the boil.
- Cook for 5 minutes or until thickened.
- Set aside to cool.
- Spoon the glaze over the cake to serve.
Related posts:
- Chocolate Mud Cake, Dark Chocolate Ganache and Sweet Glazed Cherries
- Banana Cake with Mocha Frosting and Salted Candied Peanuts
- Chocolate Stout Cake with Peanut Butter Frosting
- David Lebovitz’s Racines Cake – Chocolate Flourless Cake
- Chocolate Buttermilk Layer Cake – Oh So Delicious!
Tags: Baking & Pastry, Baking Mise en Place, cake, cakes, chocolate, chocolate cake, chocolate dessert, chocolate glaze, chocolate icing, dessert, glaze
Posted in Baking & Pastry, Baking Mise en Place, Fillings, Frostings & Dessert Sauces, Pastry Doughs & Batter, Recipes
Comments (8)
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October 23rd, 2010 at 12:09 am
Looks delectable! Never heard of butterscotch liqueur.
October 23rd, 2010 at 12:19 am
Neither had I Jeanette, I had been trying to find it for quite a while now and got lucky this morning, it is absolutely delicious!
October 23rd, 2010 at 10:11 am
wow my Mouth full of water its so yummmyyyyyyy
October 23rd, 2010 at 3:18 pm
I adore Donna Hay’s books, but haven’t seen this one. I’m going to have to fix that. The butterscotch glaze makes this bundt cake into something really special.
October 24th, 2010 at 10:39 pm
This cake looks delicious! Butterscotch and chocolate sound like a heavenly combination
!
October 24th, 2010 at 11:21 pm
What a beautiful bundt cake! I love how these cakes present…they are picture-perfect. And I can only imagine how delicious this must taste with that butterscotch glaze. Now I want to try this recipe and all of Donna Hay’s others. You have me sold. Thank you for sharing…and thank you for your sweet words of compassion regarding my family…they mean so much.
October 25th, 2010 at 2:14 am
Thank you Monet, I have had Ryan in my thoughts since learning of this difficult time he and your family are facing. When I read your post earlier I was so grateful to hear he was smiling. Praying for a speedy recovery.
October 25th, 2010 at 11:37 am
Wow Grace – this looks absolutely divine!! Anything with butterscotch in it gets my vote for sure!!