It’s 9 am, and I’m all kinds of jazzed/pumped/amped after a riveting US showing at this morning’s World Cup match against Slovenia. Don’t know if you caught it, but we was robbed. Had that last goal counted, we would have totally had a Mighty Ducks caliber win. Sigh…

Despite my disappointment at our loss, I did enjoy my 7am Irish coffee and as a result, I’m energized enough to finally get to blogging this amazing chocolate Bundt cake I made the other night! Adapted the recipe from Warren Brown’s (of Cakelove fame – holla, DC!) excellently titled new book, United Cakes of America.

I finally decided to  use my lovely vintage Bundt pan to make an actual Bundt cake (as opposed to the jello mold I used it for a few months ago!) and it was so fun! This was my first Bundt and I def consider it a success – spongy pound cake flecked with cocoa powder & the most decadent bittersweet chocolate glaze that raised this cake from plain ol’ delicious to X-rated food porn.

My Bundt pan is a weird size (6 cups), so it was perfect for the small gathering of folks we had over to watch Party Down and old Aeon Flux shorts… [Note to Netflix… as long as you’re delving into the Liquid Television archives, please, please, PLEASE get “The Head” on Instantly!]

Anyway… on to the cake!

Started out with 1 oz unsweetened and 1.5 oz bittersweet chocolate (I used Ghiradelli and Trader Joe’s, respectively)…

Chopped it up and then melted it (in the microwave – I was on a time crunch this time)!

Then I prepped the dry ingredients – 1.5 cup flour, 1 tbsp cocoa powder & a pinch of baking soda.

And in a separate bowl, the wet ingredients – 1/3 cup milk and 1 tbsp vanilla extract.

Added the melted chocolate in with the wet ingredients…

And mixed it up!

In yet another bowl, I combined 4 oz (1 stick) of room temperature salted butter and 1 1/4 cup superfine sugar. When it comes to baking, it’s usually best to use unsalted butter and then add your own salt so that you can control the salt content. I, however, was completely out of unsalted and unwilling to make the trek to the grocery store for it. So I went with the salted and was pretty happy with the end result!

Using a combination of my hand mixer and my silicone spatula, I creamed the butter and sugar together until light & fluffy!

Next, I added 3 room temperature eggs…

And mixed it up on a lowish speed until thoroughly combined.

Then I alternately added the wet and dry ingredients, about a quarter at a time.

And mixed it all up (still on a lowish speed) for another 20 seconds or so!

It was smelling so chocolatey and delicious at this point, I was tempted to add a little rum… dark chocolate and rum… mmm! But in the interest of learning the basics, I decided to keep it simple this time. But next time – Boozy Bundt!

Once the batter was relatively smooth, it was time to spoon it into my lightly greased Bundt pan…

Then popped it into a preheated oven at the most random temperature I’ve ever seen – 335 F.

50 minutes later…

My goodness! It looked so pretty and made me love my Bundt pan even more! Not only is it the perfect size, but it creates such a sophisticated, understated Bundt… no Notre Dame turrets or other Gothic architectural flounces for my Bundts. Just smooth, utilitarian arcs… perfect!

But I wasn’t done just yet… this vision of cakey perfection still needed the glaze! I majorly cheated on the glaze; my saucepan (yes, I have ONE saucepan) was dirty and I was definitely not in the mood for doing the dishes. So I microwaved!

Poured 1/4 cup cream into a bowl, popped it into the microwave until it was at a simmer (about 45 seconds) and then poured it over 2 oz of chopped bittersweet chocolate. Let it  sit for a few seconds to allow the chocolate to melt and then stirred it all up! Crazy easy.

And then the magic happened… Slowly poured the glaze over the cake, letting gravity handle the draping.

{Insert sharp intake of breath}

Tunnel of Fudge!

Good lord! I actually gasped at how attractive this cake was!

How lovely is that?! And it was super tasty too – rich, chocolatey decadence!

Sidenote – It was actually even better the second day. Overnight in the fridge, the glaze firmed up a lot and the cake became pretty dense. But a quick zap in the microwave (30 seconds or so) made it to die! The cake re-moistened, the glaze re-melted and all the flavors seemed to have blossomed into something that can only be described as magical.

Seriously, make this cake.

Recipe adapted from United Cakes of America