This recipe is all treat, no tricks.
The warm spices in Dan Langan's rich chocolate bundt cake make it the perfect snack for the fall season. The candy corn glaze adds a pop of color and a mellow honey sweetness.
Spiced Chocolate Bundt Cake with Candy Corn Glaze
For the cake
1 cup boiling water
1 cup Dutch process cocoa powder
2 1⁄2 teaspoons ground cinnamon
1⁄2 teaspoon ground ginger
Pinch ground cloves
1/2 cup unsalted butter, cut into cubes
2 cups all-purpose flour- 260 grams
2 cups granulated sugar- 400 grams
1 1⁄2 teaspoons baking soda
1 1⁄4 teaspoons fine salt
1 teaspoon baking powder
2/3 cup vegetable oil
3 large eggs, room temp
1 teaspoon white or cider vinegar
1 tablespoon vanilla extract
2/3 cup buttermilk or yogurt
1/2 cup mini chocolate chips
Preheat your oven to 350 degrees and place an oven rack in the center of the oven. Grease a 10-inch fluted bundt pan with a non-stick baking spray and set aside.
In a medium mixing bowl combine the boiled water, cocoa powder, ground cinnamon, ground ginger and ground cloves. Whisk until smooth. Whisk in the cubed butter and set aside to cool.
In the bowl combine the all-purpose flour, granulated sugar, baking soda, fine salt and baking powder. Blend on low for 30 seconds to combine.
To the bowl with the dry ingredients add the vegetable oil, eggs, vinegar, vanilla, buttermilk and the warm cocoa/butter mixture.
Blend on low for 30 seconds to combine and then stop and scrape the bowl. Mix the batter on medium speed for 2 minutes.
Pour about half of the batter into the pan and sprinkle about half of the mini chocolate chips over top. Pour the remaining batter over top and sprinkle with the remaining chips.
Bake for 58-65 minutes or until a toothpick inserted in the center of the bundt comes out with just a few moist crumbs. You may need to insert the toothpick in a few different spots to avoid hitting chocolate chips.
Allow the cake to cool in the pan for 15 minutes and then carefully turn it out onto a cooling rack and cool completely before glazing. Place the cooled cake in the refrigerator for 15 minutes before glazing. This helps the glaze set.
For the glaze
One 11 oz (approx) bag of good quality candy corn, roughly chopped
4 teaspoons water
Place the chopped candy corn in a microwave safe bowl. Heat at 20 second intervals, stirring until melted and thick, this should take about 1 minute.
Use a rubber spatula to spread the candy corn along the bottom of the bowl to smooth it out. Add the water and stir to combine. Microwave another 10 seconds and stir.
The glaze should run off the spatula in a thick stream. If it is still too thick add an additional few drops of water or microwave another 5 seconds and stir.
Pour the glaze over the cake and allow to set completely. Stick a few additional candy corn to the glaze if desired.
Recipe reprinted courtesy of Dan Langan.