My shopping cart
Your cart is currently empty.Continue Shopping
Makes one cake
Mymi Eberhardt, adapted from "Mastering Spice" by Lior Lev Sercarz
This chocolatey bundt cake gets a unique holiday flavor from our Cara blend, including a rich glaze.
1/2 cup unsweetened cocoa powder (50 grams)
1 3⁄4 cups all-purpose flour (240 grams)
1 cup sugar (210 grams)
11⁄2 teaspoons baking powder (8 grams)
11⁄4 teaspoons baking soda (7 grams)
2 large eggs (120 grams)
2⁄3 cup whole milk (150 grams)
3 tablespoons dark rum or bourbon (50 grams)
Nonstick pan spray, oil, or butter, for the pan
1 cup confectioner's sugar (130 grams)
3 tablespoons milk (45 grams)
2 tablespoons cocoa powder (15 grams)
Preheat the oven to 375°F. Coat a 10 cup bundt pan with cooking spray, oil, or butter. Set the pan in a roasting pan in case any batter spills over (it shouldn’t) and to prevent the cake bottom from browning too much.
Combine all dry ingredients into a large bowl and create a well.
Whisk eggs, oil, milk, and rum together, then pour into the well. Stir slowly at first, then mix vigorously until all ingredients are combined and no lumps remain.
Scoop into a greased or lined standard bundt cake pan and bake for 30-35 min or until a toothpick is inserted into the center and comes out clean. Allow to cool for 10 minutes, then unmold onto a wire rack to cool completely.
They can also be baked as muffins, add to a greased or lined muffin tray and bake at 375°F for about 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
Combine sugar, cocoa powder, Cara, and milk. It should be thick, pour the glaze over the unmolded, cooled bunt cake and set aside to let it set for around 45 minutes.
Questions? Contact email@example.com