– 3 sticks (339g) unsalted butter, softened – 3 cups (600g) sugar – 5 large eggs, room temperature – 3 cups (375g) all purpose, flour (not self-rising) – ½ teaspoon (2g) baking powder – 1 cup (235g) whole milk – 2 teaspoons (8g) vanilla extract – 5 Tablespoons (25g – 5 Tablespoons (55g) HOT water – 4 oz Semi-Sweet or Dark Chocolate – 3 oz Heavy Cream or Whipping Cream
Preheat the oven to 325°F.Grease and flour a tube pan.Mix 5 tablespoons boiling water and cocoa powder in a small bowl. Combining cocoa powder with bloom chocolate requires boiling water.Reserve flour and baking powder in a separate bowl.
1
Place butter in mixer bowl and mix on medium speed until soft. Add sugar gradually and mix until light and fluffy, 3–4 minutes. After adding each egg, mix until the yolk is no longer yellow.
2
Mix vanilla extract with 1 cup milk. Mix the flour mixture and milk alternately on low speed, starting and finishing with flour. Three additions of flour mixture and two of milk. Blend just enough.
3
Place 2 ½ cups of batter in a medium bowl. Blend 4 tablespoons of liquid cocoa mixture into the batter. Transfer to bundt pan and smooth with spoon.
4
Place 2 ½ cups of batter in a separate bowl and add the remaining 1 tablespoon of cocoa mixture. Pour the mixed batter into the bundt pan and smooth it over the first layer with a spoon.
5
Pour the remaining cake batter into the bundt pan and spoon-level for the vanilla layer.Bake at 325 degrees for 1 hour and 5 minutes until a toothpick comes out clean or with crumbs. Let the cake cool on a wire rack for 10 minutes before turning out.
6
Mix 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave-safe bowl. In short increments (30 seconds or fewer), microwave the chocolate until almost melted, stirring regularly.
7
Wait a minute or two and gently stir to melt any residual chocolate. Cool ganache to drip-ready consistency. We use a disposable piping bag with a clipped top to drip.
8