This is my chocolate bundt cake redemption.
The last time I made a chocolate bundt cake (my first ever bundt cake), it looked a treat, and tasted okay... but it was very very very dry. Just a big, dense, chunk of cake that was not nearly moist enough to be eaten without lots of frosting or ice cream to hide its serious flaw. I needed to redeem myself, and prove to myself that a moist bundt cake is a thing that exists! Not sure what it is about January and chocolate bundt cakes, but almost exactly one year later I attempted the choco-bundt once again.
I succeeded! This cake received rave reviews from everyone I fed it to... the best part is that everyone said, "it's so moist". BAM. Mission accomplished.
It doesn't hurt that I brushed it with a rum-favoured simple syrup before I glazed it... an optional step, but like really, why not?
The 2nd annual chocolate bundt! Will this become a yearly tradition? I am not sure, but I'm certainly not complaining if it does.
Chocolate Bundt cake with Rum Glaze
Recipe Adapted from Food & Wine
ENJOY! You don't even need ice cream! But I wouldn't turn it away if it were offered... :)
Tiny Tea Party
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© 2015 Larissa Costella
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