Eggless Chocolate Bundt Cake
2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
9 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp apple cider vinegar (or white vinegar)
Preheat oven to 350F. Grease and flour a 9-inch bundt pan.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
Pour into prepared pan.
Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
Pour into prepared pan.
Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.
3/4 cup plus 2 tbsp bittersweet chocolate chips (like Ghiridelli)
3 tbsp butter
1 tbsp heavy cream
1 tsp vanilla extract
Melt chocolate chips and butter together in a medium bowl. Whisking constantly, bour in heavy crea, followed by vanilla. When glaze is smooth, pour or spread onto cake. Let cake set out for at least 2 hours to allow the glaze to set up.Makes enough to glaze a 9 or 10 inch bundt
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