V-Day cake idea: Another version of Chocolate Cake
MANILA, Philippines — No matter how many different types of cakes pastry chefs come up with, a majority of us will keep going back to Chocolate Cake.
This is because chocolate is comforting and totally satisfying, and it forms part of our childhood memories. This classic cake has a familiar and soothing taste that our palate is most familiar with, and yet it comes in so many versions — dark chocolate, milk chocolate, white chocolate, or a combination of either choices.
It can also come in tandem with chocolate ganache, chocolate fudge, chocolate drippings; combined or layered with other flavors of cake that complement and bring out the chocolate’s natural flavors even more; with chopped, sliced or whole nuts for texture; or topped with fresh fruits or candied forms.
This Glazed Chocolate Chip Bundt Cake by Chef Jackie Ang Po is yet another version of the all-time favorite Chocolate Cake, adding even more texture via chocolate chips and creamy mouthfeel with its chocolate glaze.
Glazed Chocolate Chip Bundt Cake
Ingredients:
For the cake:
1 cup Arla Butter
1 1/4 cups sugar
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1/4 cup Beryl's Cocoa Powder
1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
1/2 cup Beryl's Chocolate Chips
For the glaze:
1 cup Beryl's Dark compound
1/3 cup Arla Butter
1 tbsp. corn syrup
Procedure:
1. Beat together sugar, Arla Butter, and vanilla until light.
2. Add eggs and continue beating.
3. Sift together dry ingredients (baking powder and salt) into a small bowl.
4. Add dry ingredients into the batter alternately with the milk.
5. Fold in chocolate chips.
6. Bake in a preheated 325°F (160°C) until tester comes out clean.
7. Melt together ingredients for the glaze. Use when cake is cool.
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