Things here on the East coast got a little crazy last week, in case you hadn’t heard. (Ha! As if you could miss it.) Actually, things in my life in conjunction with the storm of the century, were more than a little crazy. We were so fortunate. When Sandy struck, we weathered the storm well. There were times when I honestly felt like our little house was going to blow away. Thank goodness it didn’t. In fact, we fared really well. We lost power for about 12 hours but that was the worst of it. The only other inconvenience was that our phones didn’t work for a few days after but that was it. Our life really wasn’t disrupted too much. Now, don’t get me wrong. When the storm actually was blowing through it scared the pants off of me. This is the worst storm I’ve ever experienced but we were lucky.
So many others are still without power and have sustained such substantial damage. Parts of our state are decimated and will take a long time to recover. New Jersey is officially a disaster zone. I used to feel like this was a pretty tame state that really didn’t have a lot going on, weather-wise. In recent years there are some disturbing weather patterns. It scares me. I feel like we’re going to start having a “hurricane season” every year here after Irene and now Sandy. I don’t like severe weather of any kind and I’ve loved living in a place that really hasn’t experienced much of that in the past. But once again I feel blessed to have come out of this event unscathed.
All these storms keep life interesting, that’s for sure. They spice things up. In fact, that’s the theme for this month’s BundtaMonth. Spice. I love the pairing of spices and chocolate so for my submission this month I made a dark chocolate bundt cake with cinnamon, cloves, nutmeg and a pinch of cayenne. Yes, cayenne! After pairing the two together for my Double Chocolate Cayenne Cookies, (which just happened to be after Irene… what is it about hurricanes that make me want to bake something with cayenne) I found out what a lovely pair chocolate and cayenne make. Then I topped this bundt with a cinnamon glaze. I used Vietnamese cinnamon for the first time in this recipe and I am in love with it! It has a more intense “cinnamon-y” scent and flavor to it.
So what about you? How about making a bundt and putting your own spicy spin on it? It’s fun, tasty and easy to join in on.
Here’s how to bake with #BundtaMonth:
– Bake your November #BundtaMonth to the theme – Spice
– Post it before November 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Spice Bundt)
– Join the Bundt baking party! Add your link to the Linky tool below.
– Link back to both Anuradha’s and Lora’s announcement posts.
Oh and did I mention, there are other spicy bundts for you to lay your eyes on? Try not to drool on your keyboard.Apple Bundt Cake with an Attitude by Deb | Knitstamatic Blueberry Cinnamon Bundt Cake by Anuradha | Baker Street Cardamom Bundt Cake with Rosewater Glaze by Paula | Vintage Kitchen Cinnamon Crown Bundt Cake by Renee | Magnolia Days Ginger Pear Bundt Cake by Holly | A Baker’s House Gingerbread Apple Cake by Lora | Cake Duchess Gram’s Fig Spice Bundt Cake with Buttermilk Glaze by Stacy | Food Lust People Love Italian Anise Bundt Cake by Karen | In The Kitchen with KP Maple Pecan Bundt with Maple Glaze by Jennie | The Messy Baker Blog Mexican Chocolate Bundt Cake by Alice Choi | Hip Foodie Mom Moroccan Inspired Olive Oil Bundt Cake with Ras El Hanout by Laura | The Spiced Life Nutmeg Bundt Cake by Dorothy | Shockingly Delicious Peach and Roasted Cinnamon Bundt Cake with Cinnamon Sugar by Kim | Cravings Of A Lunatic Spiced Dark Chocolate with Cinnamon Glaze by Kate | Food Babbles Spicy Chocolate Bourbon Bundt Cake by Carrie | Poet In The Pantry
A spiced moist, dark chocolate bundt cake drizzled with a cinnamon-kissed glaze.
- 2 cups all-purpose flour
- 1/2 cup dark cocoa powder
- 1 tablespoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- pinch of cayenne pepper
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup canola oil
- 1 1/2 cup granulated sugar
- 1 large egg
- 1/3 cup heavy cream
- 1 cup strong coffee
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 tablespoon milk
- Preheat oven to 350 degrees F.
- Thoroughly grease and flour a 12-cup bundt pan and set aside.
- In a bowl, combine flour, cocoa, salt, baking soda and spices.
- Melt chocolate in either a double boiler or a large bowl in 30 second increments. Cool to room temperature. Whisk in oil, sugar, vanilla and heavy cream, then whisk in egg.
- In a small bowl, combine the coffee and buttermilk.
- Add half the flour mixture to the chocolate mixture and stir.
- Add half of the coffee and buttermilk, stir just until combined. Add in the remaining flour mixture and then the remaining coffee and buttermilk, stirring until smooth.
- Pour into bundt pan and bake for 40-45 minutes, or until inserted toothpick comes out almost clean.
- Invert cake onto a cooling rack and allow it to cool completely.
- In a small bowl, mix together the powdered sugar, vanilla, cinnamon and milk until smooth. Drizzle over cake and allow to set.
Adapted from Food & Wine