I adore Pinterest and I will admit that I am quite the avid pinner. I do not think that I have reached obsession status with the site, in fact my time spent over at Pinterest has definitely dwindled over the past few months; and I have been visiting only to look for fairly specific things.On one such visit I decided to clean up my boards; give them more appropriate names; make them look well organized and thought out, well sort of. So there I was I busy with my virtual spring clean when I caught sight of the number of pins I have pinned since joining the site and this number is close on 1500 pins.Now, I would agree that compared to those of the mighty pinners this number would get me nothing more than a laugh, but here is the thing: I pin mainly food related images / suggestions/ recipes/ styles all with the singular purpose of being more inspired in the kitchen. To date I have not tried out more than 10 new recipes from my boards let alone 1500. And clearly that has to change.
Today I am starting a new monthly series on Pomegranate Days called “I pinned it and then I actually made it”. I am hoping that this will challenge me to be more selective about what I pin, get me into the habit of trying new things on a regular basis. I love the idea of making at least a few of those pretty images come to life in my real life…Last year for Dear Husband’s birthday he ordered a “Bundt Cake” and if you look at my board called ‘Bake’ you will see that I went on a little Bundt Cake pinning frenzy. This led me to one of my favourite food blogs Joy the Baker. Now, if Joy the Baker had a Bundt I was going to bake it. And I have, over and over again.
In fact just this last week, Handsome went to a birthday party and when he got home I asked him what kind of cake he ate. He replied: “well it was chocolate – it wasn’t a Bundt cake; it was just a normal chocolate cake.” Basically, my work here is done.
So visit Joy here, way back in 2010, for her original recipe. I use a simple chocolate ganache instead of her chocolate glaze so you will notice that I have omitted that part of the recipe and added my ganache on below. The measurements may seem a little odd, but I just follow the recipe as is and it works every time.PS – The recipe is for one large Bundt cake, but my sister gave me these adorable mini Bundt pans for Christmas so I made smaller ones, which take about 25 minutes to bake.If any fellow bloggers wish to join my little “I pinned it and then I actually made it” series, just let me know and we can start a little monthly link up party.You can find the link to follow me on Pinterest on the social icons at the top of the page. Let me know you are there, send me your favourite pin, who knows I might pin it too and then actually make it!
- 1¼ cups plus 1 Tbsp. strong coffee
- ¾ cup cocoa powder
- 2 whole eggs
- 1 egg yolk
- 2¼ cups sugar
- 1¼ teaspoons salt
- 2 ½ teaspoons bicarbonate of soda
- 1¼ cups plus 1 Tbsp. buttermilk
- 1 cup plus 2 Tbsp. vegetable oil
- 1 ½ tsp. vanilla essence
- 2 ½ cups, plus 2 Tbsp. cake flour, sifted
- For the Chocolate Ganache
- 1 cup fresh cream
- 250 g dark chocolate
- Whisk the cocoa powder into the strong coffee until well mixed. Allow to cool.
- Whisk together the eggs and egg yolk, sugar, salt, and bicarbonate of soda on low speed for 1 minute. Add the buttermilk, oil and vanilla and mix on for 1 minute.
- Add the flour and mix on medium speed for 2 minutes.
- Add the cooled cocoa mixture and mix on medium speed for 3 minutes.
- The batter will be very loose. Pour into a bundt pan which has been sprayed with non-stick spray and bake in a oven preheated to 180 ˚C for 1 hour or until a cake tester inserted in the cake comes out clean.
- Let the cake cool completely in the pan and then turn out onto a cooling rack. While the cake is cooling prepare the chocolate ganache.
- Place the cream into a small saucepan and bring to the boil. Break the chocolate into pieces and place them in a heat resistant bowl.
- Pour the hot cream over the chocolate. Do not stir but leave to stand for 2 minutes. Whisk the chocolate and the cream together until well blended.
- Let the ganache stand at room temperature and whisk it every 10 minutes or so until it thickens. Once the ganache is thick enough to hold its shape but yet is still workable, use the back of a spoon to glaze the top of the cake with the ganache.