Do you have a dessert from your childhood that stands above all else? You know the one…the pedestal-topping, mouth-watering treat your mom (or dad) used to make for special occasions. The Bros that Bundt have some favorites from their youth (why do you think they love baking so much?!) and they want to share them with you! We’re so excited to collaborate with them to bring you a series of spectacular bundt recipes passed down from their families.
First up in our “Bake what ya Bro-mama (or Bro-dad!) gave ya” series comes from Bro, Sam.
“Growing up my Bro-mama would make a layered devil’s food chocolate cake with chocolate buttercream frosting. This cake was a rich, decadent treat I got once a year, on my birthday and I dreamed of it the rest of year. I’ve held this cake in a special place in my heart ever since, so I knew we needed to Bundtify it! The beauty of the Bundt is there’s no need for layers…the stunning aesthetic comes standard! 😉 But, the real star is the velvety smooth crumb and deliciously moist texture that only Swans Down Cake Flour can provide. This Devil’s Food Bundt packs such an intense chocolatey flavor into a delicate cake and it’s all owed to the cake flour! And to top it off, it’s lathered in a creamy chocolate frosting and sprinkled with chopped chocolate.”
Next time you’ve got that chocolate craving (wait, isn’t that all the time? 🤔) #CakeLifeBetter with this delectable Devil’s Food Bundt! Get the devilish recipe below!
Bundt Pan: The devil’s food bundt was made in a 12-cup Bundt pan.
Chocolate: We used 64% cocoa, but anything between 60-70% would work fine!
Cocoa Powder: The addition of black cocoa gives a deliciously dark cake that contrasts beautifully with the chocolate frosting. If you don’t have black cocoa powder, then you can use 85 g of regular cocoa powder and the cake will still be irresistible!
Chocolate Frosting: We wanted to re-create the flavor and texture of a chocolate buttercream, but with the thick drop aesthetic we love on our Bundt. The key is in the whisk! The more you whisk, the lighter the frosting will be. But if you’re more of a ganache person, we’ve got you covered! Check out the note under the frosting recipe and we’ll get you to the perfect consistency!
Makes 1 (12-cup) Bundt cake
Directions for Bundt Cake
Directions for Chocolate Frosting
Note: Whisking the chocolate cream mixture vigorously (3-4 minutes) will give a light whipped texture to the frosting. If you want a topping closer to a ganache, then whisk in the powdered sugar just until smooth and use.
This recipe is courtesy of The Bros that Bundt. To experience the Bundt cake fun together, Victoria Oswald, Ethan Hill, Jon Paretsky, and Sam Mann created the Instagram account @brosthatbundt. Soon, these scientists became specialists in a new field: Bundtology.