It’s that time of the month again—Bundt Bakers time, that is! I may have missed last month’s post, but don’t worry, I’m back, and boy oh boy do I have a bundt cake for you today!
This month’s host is Olivia, owner of the perfect and beautiful blog Liv for Cake, and her theme is “naughty or nice”. Gingerbread, citrus, or mint? Perfectly nice winter-centric flavors. Chocolate or booze? Those are naughty. Pretty clever, huh?
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Just look at that layer of ganache. |
And honestly, I’d say the gingerbread cake belongs firmly in the “naughty” column as well, given its reliance on a whole cup of vegetable oil, a cup of maple syrup, and two-thirds of a cup of molasses to give it its rich, moist flavor.
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But the flavor is SO worth it. |
With the warm, familiar wintery spices in this cake, I’d imagine this would work perfectly at a Christmas party. Just be sure to keep extra truffles on hand, in case they start mysteriously disappearing (as happened at my house).
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They're just too tempting. |
One note about the ganache—for some reason, my ganache came out more like whipped ganache than pourable ganache. This is probably because I waited until the ganache had firmed up a bit to try “pouring” it, which didn’t work, obviously. So I heated up some more coconut milk and whisked that in, in hopes it would soften up the ganache a little. Instead, I got a somewhat whipped-looking ganache, with a light, fluffy texture and a spreadable consistency. Not a bad thing, as it’s still delicious; but if you want pourable ganache, pour that shit right away and don’t wait for it to firm up.
Ahh. Baking can be so unpredictable at times, you know?
Anyway. Here’s the recipe.
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Chocolate truffles
Adapted from About.com
Ingredients
128 grams • bittersweet chocolate, finely chopped • 4.5 ounces
84 grams • coconut milk, full-fat • 1/3 cup
2 grams • vanilla extract • 1/2 teaspoon
20 grams • cocoa powder • 1/4 cup
Directions
Place the chopped chocolate in a large heat-safe bowl and set aside.
Heat the coconut milk in a saucepan and scald until bubbles begin to appear around the edges of the pan. Don’t bring to a full boil.
Carefully pour heated milk over the chopped chocolate in the bowl. Allow to sit for one minute to soften and melt the chocolate. Slowly begin stirring with a whisk, not going so fast you’ll incorporate air bubbles, until the mixture is smooth.
Transfer to the fridge to firm up, for about 2 hours. Once firm, remove from fridge and use a cookie dough scoop (or your hands!) to scoop out little balls of chocolate. Sprinkle cocoa powder over a plate and roll the truffles in the powder. Chill finished balls until needed.
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Gingerbread bundt cake with chocolate ganache and truffles
Adapted from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz
Ingredients
Gingerbread bundt cake
340 grams • all-purpose flour • 2 1/2 cups
8 grams • baking powder • 2 teaspoons
4 grams • baking soda • 1 teaspoon
8 grams • ground ginger • 1 1/2 tablespoons
6 grams • cinnamon • 2 teaspoons
1 gram • cloves • 1/2 teaspoon
2 grams • salt • 1/4 teaspoon
210 grams • vegetable oil • 1 cup
224 grams • light molasses • 2/3 cup
322 grams • maple syrup • 1 cup
62 grams • nondairy yogurt • 1/4 cup
Chocolate ganache
112 grams • semisweet chocolate, finely chopped • 4 ounces
120 grams • coconut milk, full-fat • 1/4 cup plus 2 tablespoons
14 grams • coconut oil • 1 tablespoon
22 grams • light corn syrup • 1 tablespoon
Directions
To make gingerbread bundt cake, start by preheating the oven to 350 degrees F and greasing a 12-cup bundt pan.
Sift together flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt into a bowl and mix. Whisk together remaining ingredients (those under “gingerbread bundt cake”, anyway) in a separate, larger bowl until well-incorporated. Add dry ingredients to wet and mix just until smooth.
Pour batter into bundt pan. Bake for 50 minutes, until a toothpick inserted comes out clean and the surface springs back when poked. Let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
To make chocolate ganache, start by placing chocolate in a medium, heatproof bowl. Whisk together coconut milk, nondairy margarine, and corn syrup in a small saucepan. Place over medium heat and whisk until butter is melted and the mixture just begins to boil.
Remove from heat and pour mixture into chocolate. Let stand for a minute, then whisk until smooth. Let cool completely at room temperature before using.
To finish cake, top the bundt cake with chocolate ganache. Add a few truffles (see recipe above) for a finishing touch.
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*reaches for a truffle* |
For more bundt cakes, click these links below.
Apple bundt cake with brown sugar glaze. Use up those last few apples in this cake.
Blueberry bundt cake with lemon glaze. For the hardcore blueberry lover.
Coffee bundt cake. A classic at this time of year, perfect for gifts.
Orange rhubarb ripple bundt cake with pistachio sauce. That pistachio sauce is CRAZY good.
Orange rhubarb ripple bundt cake with pistachio sauce. That pistachio sauce is CRAZY good.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
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Looks so delicious and fluffy! :-)
ReplyDeleteregards from lamejormanera
Thank you! Glad you like the cake :)
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I have yet to make bundt cake, but this one looks amazing!
ReplyDeleteI saw a cooking show yesterday where they made three different ones, and now my stomach just started grumbling, ha! :P x
Honestly, this cake would taste just as good in a standard baking pan as a bundt--but sometimes a torus-shaped cake is fun :)
DeleteI love the idea of a gingerbread cake!
ReplyDeleteThanks Lauren! It certainly came out well :D
DeleteJune, this cake sounds absolutely divine. I am a HUGE gingerbread cake fan (why haven't I made one yet??), so I love this. I can practically smell it through the screen. Love that you made a Naughty AND Nice cake -- best of both world's. Glad to see you back this month! :).
ReplyDeleteThe smell was AMAZING. I wish I could bottle it up. And thanks for hosting Olivia! :D
DeleteThis cake looks soooooo good! I love a nice hearty gingerbread with lots of molasses and spice- and your cake looks super moist! Yum.
ReplyDeleteIt is super moist indeed! Glad you like it!
DeleteIt looks so good your cake, loove gingerbread! Love the Christmas-touch-over-the-top details you gave the cake, June! Merry Christmas from Spain Xx
ReplyDeleteMerry Christmas to you too! :)
DeleteGreat minds June. I love that you topped yours with that ganache and truffles. I think the whipped ganache probably worked out better to hold up those gorgeous truffles.
ReplyDeleteThat's true, the whipped ganache was a little more sturdy as a vessel for the truffles. And it has a terrific texture, which is always a plus :)
Delete"...if you want a pourable ganache, pour that shit right away..." love it! you had me on the floor. #BundtBakers
ReplyDeleteIt's true though! :P
DeleteThis is a perfect combo of naughty and nice! I think it is a wonderful addition to the holiday table. xo Catherine
ReplyDeleteI'm sure this would be a hit at any Christmas dinner! Thanks Catherine :)
DeleteOh YEAH, this looks so good! So perfect for the holidays, and how can you resist making a million "big bundt" jokes?
ReplyDeleteBundts just lend themselves effortlessly to jokes like that, don't they? :P
DeleteOMG. I LOVE gingerbreads! Totally gorgeous cake! I need to bake it right away!
ReplyDeleteYou really ought to try this! Would be so worth your time :)
DeleteThe chocolate truffles really add something to this Nice & Naughty Bundt! Lovely!
ReplyDeleteThank you! :)
DeleteYep, baking certainly can be unpredictable, and I laughed at your description of pouring ganache immediately. Glad that you found a way to make it work despite it not cooperating with you. It looks like a delicious solution to the problem, and I wouldn't say no to a slice of your cake right now.
ReplyDeleteYes, the end product might not've been what I was imagining, but it was sure delicious! Thanks Felice :)
Delete'Insanely rich.' That's about all I need to hear; count me in. I never have much luck with ganache either, but every once in a while things go my way. We have to win once in a while, right?
ReplyDeleteI agree! Ganache can be tricky but it's soooo worth it :P
DeleteGreat bundt and I love the bonus of truffles on top.
ReplyDeleteThanks! The truffles are really the best part :)
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