Halloween Bundt Cake
At first I was going to name this recipe 'Black n.1 Cake' in honor of Type O Negative 's famous song (and a gothic anthem). They have always been one of my favorite bands and it's such a pitty that we lost Peter Steele...they don't make vocalists like him anymore. Sometimes I wonder if I'm the only food blogger that talks about gothic-metal bands as an introduction to a recipe, lol. I find it funny and, I must confess, also ridiculous, that people automatically thinks that you like pop/mainstream stuff just because you seem nice, sweet, quiet, etc or because you don't wear black all the time. Well, I like my music as I like my chocolate: dark, bittersweet, intense and luscious. Can't think of a better combination than baking cookies while listening to Katatonia, Children of Bodom or Gojira, to name just a few.
So how much do you like this deep dark chocolate ganache? I mean, look how black and glossy it looks; it's a Halloween dream come true! I always have so much fun preparing my special Halloween recipes, searching for props and writting down the ideas. This year I wanted it to look as dark as possible but at the same time keeping that natural and homemade feel that is Cinnamon Girl's trademark. The cake is a spongy chocolate cake covered with my favorite thick dark chocolate ganache to which I added a bit of black gel food coloring, but it's totally optional.
The recipe is an adapted version of my Christmas Bundt Cake from last year and I even used the same bundt pan just to show you how easy can be sometimes to use the same thing for very different purposes. You just have to visualize the theme of the recipe, choose the right props and simply have fun.
Are you guys preparing something special for Halloween? Tell me! I wanna see your recipes, costumes...everything!
"It's all Hallow's Eve
The moon is full
Will she trick or treat
I bet she will"
(Black No.1, Type O Negative)
Halloween Bundt Cake
(yield: enough to fill a 10-cup bundt pan)
1 cup all-purpose flour.
1 cup whole wheat flour.
1/2 cup pure cocoa powder.
1 1/4 teaspoons baking powder.
1 1/4 teaspoons baking soda.
Pinch of salt.
1 teaspoon pure vanilla powder.
1/3 cup extra virgin olive oil, such as arbequina.
1 cup pure maple syrup.
1 cup plant-based milk.
2 1/2 teaspoons apple cider vinegar.
1/2 cup dark chocolate chunks.
- For the dark chocolate ganache:
1/3 cup oat milk.
115 g (4 oz) 70-72 % dark chocolate.
2 tablespoons pure maple syrup.
Optional: black gel food coloring.
Preheat oven to 180 ºC (350 ºF) and thoroughly grease a 10-cup bundt cake pan.
In a large mixing bowl sift the whole wheat flour and add in the all-purpose flour, cocoa powder, baking powder, baking soda, salt and vanilla. Use a hand whisk to mix everything together.
In a separate bowl whisk the oil, maple syrup, milk, and vinegar. Whisk vigorously for 1 minute approximately, until foamy.
Add the wet mixture to the dry ingredients and stir until a soft batter forms. Gently fold in the chocolate chunks and pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick or cake tester inserted into the cake comes out clean or with tiny moist crumbs.
Let the cake cool in the pan for 10 minutes, unmold and cool completely on a wire rack before glazing.
- To make the ganache:
Place the chopped chocolate in a heatproof bowl. In a small saucepan heat the milk until it begins to boil. Remove from the heat and pour over the chocolate. Immediately add in the maple syrup and stir until the chocolate is fully melted and the ganache looks smooth and glossy.
Optionally you can add the desired amount of black food coloring (always choose gel coloring, not liquid!) until the ganache looks as dark as you want.
Pour the ganache over the cooled cake and let it rest at room temperature to thicken.
Store the cake in an airtight container in the fridge and remove the cake rest at room temperature before serving, for at least 40 minutes.
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