I Baked You a Cake.

Sometimes I bake things for absolutely no reason at all other than I can. Usually it’s cookies. Last week it was a cake.

I slightly doctored a cake mix because I wanted easy peasy but I also wanted it to be super chocolately and delicious. The glaze from Annie’s Eats just took it WAY over the top. I could have eaten this cake in 2 sittings.

This cake is moist and so quick to pull together but the glaze makes it look fancy and feel special. I doused it with rainbow sprinkles because that’s just the kind of girl I am. Oh and I apologize for the terrible pictures. Is it spring yet? I can’t deal with this dark lighting anymore!

Chocolate Bundt Cake with Fudge Glaze
Cake adapted from Duncan Hines

Ingredients:
1 devil’s food cake mix
1 dry pudding mix- chocolate flavored
4 eggs
1/4 c. Vegetable oil
1 c. Water
1/2 T. Vanilla
2 T. Dark cocoa powder
1 T. Instant or grinder coffee
1 t. Salt
1 c. Chocolate chips

Directions:

1. Preheat oven to 350 degrees. Prepare a bundt pan by spraying it with Pam or Olive Oil and sprinkling flour or dark cocoa all over to help it not to stick. Baker’s choice – I obviously used the dark cocoa :)

2. Mix together the cake mix, pudding mix, water, eggs and vegetable oil with a mixer or a whisk until smooth without many clumps.

3. Add in vanilla, cocoa powder, coffee and salt. Whisk or beat in.

4, Stir in chocolate chips and pour into prepared Bundt pan. Bake for about 50-60 minutes until its no longer jiggly and a prong or toothpick can be inserted with only a few crumbs or the melted chocolate chips on it.

5. When done, allow to cool IN PAN on a rack for about 45 minutes. This will help it to come out of the pan nicely. After you take the cake out of the oven, make your glaze.

Fudge Glaze
From Annie’s Eats

Ingredients:
8 oz GOOD bittersweet chocolate, finely chopped
3/4 c. Heavy whipping cream
1/4 c. Light corn syrup
1/2 t. Vanilla
Sprinkles, optional

Directions:
1. In a saucepan over low- medium heat, combine the heavy whipping cream, chocolate and corn syrup. Whisk together frequently until smooth and combined.

2. Remove from heat and whisk in vanilla. Let cool for about 30-40 minutes or until it thickens a bit.

3. Pour generously all over cake allowing it to drip over the sides. Shake on sprinkles if desired. Let it sit for 10-20 minutes before serving.

4. Serve warm- it’s incredible! This cake will keep for about 5 days although around 3 the glaze will start looking a bit weird (still tastes amazing though!!) I popped pieces in the microwave for about 10-15 seconds.

Note- if you want to make this cake ahead of time, go ahead and make the cake alone and save it in a airtight cake saver. Make the glaze about an hour before serving. Cake will keep longer without glaze on.

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