Is anyone else out there guilty of totally over-extending themselves? Please tell me it’s not just me… Whether it’s completely booking up my schedule because I just can’t say “no” to an invite or putting too many things than is physically possible to get done on my daily “to-do” list, I often find myself feeling a bit overextended.
You are probably asking yourself what this has to do with chocolate cake. Well for MJD’s birthday a few weeks ago I planned a whole bunch of fun celebrations- starting with a bunch of friends going out on Saturday night for drinks and then a family brunch at our place on Sunday morning. Saturday completely got away from me so that left Sunday morning before people came over to make the brunch food and also the birthday cake (the one shown here). In my head I totally thought I’d have enough time to do all of that, plus take photos of the cake so I could share with you guys. Let’s just say that didn’t happen… I definitely underestimated the time I needed and oh, the cake decided it didn’t want to move off the original plate and onto the cake stand so that made it a bit hard to take the pics I wanted 🙂
While it was definitely disappointing that day, the following weekend I realized I had all the remaining ingredients left in the house and decided to make the cake again! It was even a bit more fun making the cake for no reason because I ended up delivering some to friends that live in the neighborhood as a surprise and bringing the rest in to the office to share with my work friends (who doesn’t want cake on a Monday?!). My rushed cake baking was just the reminder I needed to consider slowing things down a bit and maybe, just maybe not try to do a million things in two hours 🙂 Thought I’d share just in case any of you need that reminder too!
Okay, on to the cake- this triple chocolate bundt cake is at the top of my list for the best cakes ever! It’s super chocolatey, but without an overwhelming frosting so it just works. I think it is perfect for any time you need a dessert, but especially fun for a brunch or an afternoon tea. If you are in need of something chocolate, make this Triple Chocolate Cake- I promise you won’t be disappointed!
Makes one bundt cake, serves 8-10
For the cake:
- One cup unsalted butter
- 1/3 of a cup cocoa powder
- One cup of water
- 1 and 3/4 of a cup granulated sugar
- Two cups flour
- 1 and 1/2 teaspoons baking soda
- Two eggs
- 1/2 of a cup fat free sour cream
- One teaspoon vanilla extract
For the topping:
- Four ounces semi-sweet chocolate (1 bar baking chocolate)
- 1 and 1/2 tablespoons agave nectar
- 1/2 cup heavy cream
- 1 tablespoon granulated sugar
- Mini chocolate chips, to top
Pre-heat oven to 350 Degrees F and prepare bundt pan by spraying with cooking spray.
In a saucepan over low to medium heat, melt butter and combine with cocoa powder and water.
Remove from heat and allow to cool.
While cooling, mix together flour, sugar and baking soda in a large mixing bowl.
Gradually added melted butter and cocoa powder mixture to flour-sugar mixture and mix to combine.
Add eggs one at a time, mixing well.
Stir in sour cream and vanilla extract.
Pour batter into prepared bundt pan and bake for 42-47 minutes (mine was perfect after 45 minutes) or until a toothpick inserted into cake comes out clean.
Remove cake from oven and allow to cool for at least five minutes before flipping out of bundt pan and onto a plate.
Allow cake to cool before making topping.
To make glazed topping, begin by chopping the semi-sweet chocolate into small pieces.
Place chopped chocolate into a small to medium size bowl with agave.
Over medium heat, mix the cream and granulated sugar in a small saucepan and heat until cream is warm throughout.
Pour warm cream-sugar mixture over the chocolate and stir to combine. Chocolate will melt due to heat from the cream.
Once glaze is prepared, immediately pour over cake in a back and forth motion to coat.
Sprinkle with chocolate chips (I prefer the minis) for the third and final chocolate touch.