- USE A SCALE FOR ACCURANTE MEASUREMENTS IN OUNCES: For best results, use a scale to measure the exact amount of flour, sugar, and cocoa.
- DON'T OVERMIX: Just mix until absorbed, then you are done. If you over mix, your cake will be dense.
- LET OVEN PREHEAT FOR 10-15 MINUTES: Wait at least 10 to 15 minutes after the oven has reached the desired temperature before you put anything in the oven to bake.
- PREPARED BATTER NEEDS TO GO IN THE OVEN IMMEDIATELY: If you don't get it into the oven right away, your cake won't rise properly and you will end up with a cake that falls in the middle.
- ½ cup water
- ¾ cups cutch processed cocoa, plus 3 extra tablespoons for dusting the Bundt pan
- 2 ounces of bittersweet chocolate chopped
- 2 cups all purpose flour
- 2 cups walnuts
- 2 cups confectioners sugar
- 1 teaspoon table salt
- 5 eggs, room temperature
- 1½ teaspoons pure vanilla extract
- 1 cup sugar
- ¾ cup brown sugar
- 2½ sticks unsalted butter, room temperature, plus 2 tablespoons to grease the pan
Chocolate Glaze Ingredients:
- 3 tablespoons light corn syrup
- ¾ cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 1 teaspoon pure vanilla extract
- Place an oven rack in the middle portion of the oven. Pre-heat over to 350 degrees F.
- Grease a bunt pan with the two tablespoons of butter and dust with the 3 tablespoons of cocoa powder.
- Bring the water to a boil and pour over the chocolate in a medium bowl and whisk until all the chocolate has melted and is smooth.
- Cool the mixture at room temperature.
- In a separate bowl, whisk the cocoa, flour, nuts, confectioners sugar, and salt.
- Beat the eggs and vanilla together in a separate bowl.
- In an electric mixer with the paddle, beat together the granulated sugar, brown sugar, and butter at high speed until fluffy, about 3 minutes.
- Turn to low speed and add the egg mixture just until combined, about 30 seconds.
- Add the chocolate mixture and beat until incorporated, then add the flour mixture just until combined. Do not over mix.
- Using a spatula, pour the batter into the prepared pan, smooth the batter, and bake until the edges start to pull away from the sides of the pan, about 45 minutes.
- Cool on a wire rack for 90 minutes, then invert onto a serving plate and let cool for 2 hours.
- In a small saucepan over medium high heat, add the cream, corn syrup, and chocolate. Cook, stirring constantly until smooth and creamy.
- Add the vanilla and stir. Set aside until slightly thickening for 30 minutes.
- Drizzle the glaze all over the cake and let it rest for 15 minutes.
Get additional recipes from Cristina at www.cristinaferrarecooks.com.
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