Despite the fact that it is listed as the Father’s Day celebration cake in Baked Occasions by Matt Lewis & Renato Poliafito, I knew this bundt cake would be perfect for my mom’s 60th birthday party in Saskatoon this summer.
My siblings and I invited family and friends for a big celebration. Being the pastry chef in the family, I knew that I would be in charge of the dessert. In true prairie fashion, there were over 70 of us and we roasted a whole pig, had coleslaw and all the fixings. To end the meal, I wanted something equally as impressive and delicious as the roasted pig. I made six of these bundt cakes which were a big hit (thanks to my mother-in-law for tracking down 6 bundt pans, since people rarely own more than one!). It’s worth saying that bundts and BBQs are a perfect pairing.
What makes this bundt so special is the black cocoa. It creates a stunning dark charcoal colour. It is rich, dark and surprisingly light. Best of all, the whisky glaze gives it a smoky kick.
It took me awhile to find the black cocoa, and I finally found it at Bulk Barn. If you want to learn more about what black cocoa is, check out the Baked blog called The Baking Society.
I encourage you to pick up the cookbook, it is a favourite of mine. I am a huge fan of Lewis and Poliafito’s bestselling cookbooks and made made a point of visiting their bakery in New York when I was there last summer.
Makes 1 Bundt
- ½ cup regular cocoa powder
- ¼ cup black cocoa powder
- 1 Tbsp instant espresso powder
- 1 cup hot coffee
- 2 ¼ cups AP flour
- 2 tsp baking powder
- 1 ¼ tsp salt
- ¼ tsp baking soda
- 2 ¼ cups dark brown sugar
- ¾ cup + 2 Tbsp canola oil
- 1 Tbsp pure vanilla extract
- 2 eggs
- 2 egg yolks
- 1 ½ cups 35% cream
- Grease the pan with a non-stick spray or butter.
- Combine both cocoa powders, espresso powder and coffee. Set aside to cool.
- Whisk together flour, baking powder, soda and salt.
- In another bowl, combine the brown sugar, oil, and vanilla. Whisk in the eggs and yolks. To this, you will add the flour mixture, alternating with the cocoa mixture.
- Whip the cream to medium peaks and fold in.
- Pour the batter into the pan and bake at 350ºF for 55-60 minutes. Use the toothpick test.
- Once almost cooled, tip the bundt onto a wire rack to finish cooling.
- 3 Tbsp unsalted butter
- 2 Tbsp 35% cream
- 2 ½ – 3 cups icing sugar
- 3 Tbsp good quality whiskey*
- Melt butter and whisk in cream. Whisk in icing sugar slowly. Add the whisky last.
- If the glaze looks too thin, add more icing sugar. If too thick add more whiskey!
- Pour glaze over bundt and voila!
*Add one ounce if you need a shot after all that mixing.