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18 mar 2021

*Espresso Chocolate Bundt Cake*

 

 

 

*Espresso Chocolate Bundt Cake*

Caffeinated Bundts 
 
 
 
My Patycofans ... this March is celebrated with awareness of the
use of caffeine, and at the invitation of Rebekah and my friends from Bundt Bakers
let's bake our favorite coffee!

I like strong coffee ... Dolce Gusto espresso!
And with the combination of dark chocolate you will love it.
This Bundt has been very moist and with a strong and delicious crumb. 
Let us begin:
 
 
 
Mis Patycofans...en este  mes de marzo se celebra con concienciacion del 
uso de la cafeina, y por  invitacion de Rebekah y mis amigas de Bundt Bakers 
vamos a hornear nuestro cafe favorito!

A mi me gusta el cafe fuerte...el espresso de Dolce Gusto!
Y con la combinacion de chocolate negro os encantara.
Este Bundt ha quedado muy humedo y con una miga fuerte y deliciosa..
Empecemos:
 
 
 
 



Ingredient:

1 cup brewed espresso
1 1/4 cup unsalted butter
3/4 cup unsweetened cocoa
2 cups granulated sugar
2 tsp vanilla extract
4 large eggs
¾ cup sour cream or yogurt
3 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
 
Chocolate Ganache:
250g dark Chocolate
100g mlk Chocolate
pinch Salt


Ingredientes:

1 taza cafe espresso Dolce Gusto
210g Mantequilla
62g Cacao polvo
400g Azucar
2 cucharaditas Vainilla
4 Huevos
¾ taza Crema agria
425g Harina
1 y media cucharadita Levadura
¾ cucharadita Sal 

Cobertura Chocolate:
250g Chocolate negro
100g Chocolate leche
pizca Sal


Paso a paso:

Mise en place..
Precalentar el horno a 180 grados, con calor arriba y abajo. Engrasar generosamente con spray el molde Bundt.  Preheat oven to 350°F. Prepare Bundt Pan with baking spray containing flour and use pastry brush to evenly coat the design of the pan..
A mi me gusta mucho el cafe de la cafetera dolcegusto.  I really like the coffee from the dolcegusto coffee maker..
En un cazo pequeñito llevar al fuego el cafe, la mantequilla y el cacao, hasta que la mantequilla se derrita y lo veamos cremoso.  Add espresso, butter and cocoa in small saucepan and heat, stirring until butter melts..
Retirar del fuego y añadir al azucar.  Remove from heat and add sugar..
Mezclar con unas varillas hasta que este bien disuelta el azucar, reservar para que enfrie.  Stir until smooth and set aside to cool..
En el bol de la batidora mezclar los huevos, la vanilla y la crema agria hasta unificar.  Using a mixer, combine vanilla, eggs and sour cream until fully blended..
Aparte mezclar y tamizar el harina con la levadura y la sal.  In a separate bowl, combine flour, baking powder, and salt..
Agregar lentamente el harina a la mezcla de la batidora.  Slowly add flour mixture to mixer and blend..
Por ultimo añadir el chocolate en dos veces.  Finally, mix in cooled chocolate mixture..
Integrar por completo el chocolate y colocar la masa en el molde.  Pour batter into prepared pan..
Para sacar las burbujas de aire le daremos unos golpecitos al molde con suavidad.  Gently tap on towel covered counter to remove air bubbles..
Hornear durante 50 a 55 minutos ó hasta que el palillo salga limpio.  Bake for 50-55 minutes or until cake tester comes out clean..
Aqui tenemos el bundt horneado, esperamos durante 15 minutos para desmoldar.  When cake is done baking..
Y ya dejamos enfriar por completo sobre una rejilla.  Cool cake in pan 15 minutes before inverting onto cooling rack.
Para hacer la cobertura, fundir el chocolate negro al baño Maria.  To make the coverage melt the dark chocolate in a bain-marie..
Cuando el chocolate este liquido retirar del calor y añadir el chocolate con leche. Esto se llama atemperar por siembra. Asi el chocolate tendra un bonito brillo.  When ready remove from heat
add the milk chocolate and mix, this is called tempering by sowing, so the chocolate will have nice shine..

Añadir la sal. Add salt..
Mezclar bien y ya tendremos listo el chocolate.  Mix well and we will have ready chocolate..
Añadir inmediatamente el chocolate dentro del molde, para este tipo de cobertura el molde debe ser de silicona, y estar perfectamente seco, repartimos el chocolate por todos los rincones.  Immediately add the chocolate into the pan,for this type of cover mold must be silicone. It must be perfectly dry,
we distribute the chocolate to all corners..

Untar varias veces hasta que veamos que el chocolate se pega en todos los rincones, podemos ayudarnos de una brocha de silicona.  Spread several times, until we see that the chocolate sticks in every corner. We can help of a brush silicone..
Meter la tarta dentro del molde, tapar y refrigerar durante toda la noche.  Put the cake inside the mold, cover, refrigerate overnight..
Al dia siguiente, desmoldar con mucho cuidado.  The next day,
unmold very carefully..

Ya la tenemos lista y preciosa para decorar mis Patycofans.  Ready..
Para decorar voy a poner todo lo que he encontrado en mi cocina, asi que buscad y poned todo lo encontreis. Tengo chocolates Tablerone, Pasas con chocolate, Krispies de chocolate, Muesly,  chispitas de chocolate y crujientes de frambuesa...jajaja algo mas???   To decorate I will put everything I have found in my kitchen. So look and put everything you will find. Have..Tablerone chocolates, Raisins with chocolate, Chocolate Krispies, Muesly, Chocolate chips and Crunchy raspberry ... hahaha something else ???
Lista!! Ready!!!
Es la primera vez que hago esta cobertura de chocolate y tenia algo de miedo en verdad, pero el resultado es precioso mis Patycofans, estoy muy feliz!  It is the first time I make this coverage and I was really scared,  the result is beautiful my Patycofans, I'm very happy!
Que la disfruteis!!!  Enjoy!!!






#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page


 

10 comentarios:

  1. Oh. My. Goodness. That SHELL you created with the dipping is absolutely STUNNING!!

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  2. Oh my word....that chocolate coating is gorgeous!!! What a creative, beautiful cake.

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  3. Stunning presentation. And thanks for showing us how you did it. Wow.

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  4. Wow! I can't find words to say. The cake is gorgeous! Thanks for the step by step guide.

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  5. OMG!!!! It looks so gorgeous!!!! Great bundt!!!! I love it!!! XOXO

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  6. OMG!! That's really really beautiful, love that chocolate icing!!

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  7. This is one of the prettiest cakes I've ever saw, Brava!

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  8. I'm so impressed with the chocolate shell! I would have been nervous too but it turned out beautifully! Perfect, in fact! Well done!

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  9. Your cake is absolute perfection. I'd love to try your technique but I would be scared it would melt in the heat here, so I may just have to make the cake without it.

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Pato Abracitos!!!
Thanks for reading and commenting my recipe ... Im very excited!
Your comments are welcome and if you have any questions I´ll be happy to answer, let me your mail and I can answer directly!
Love Pato!!!