Chocolate Bundt Cake with Vanilla Bean Frosting

Slofoodgroup Team April 28, 2019

Chocolate and Vanilla Bean, A favorite food lovers combination 

Celebrations – both big and small – call for cake. And it doesn’t get easier (or more delicious) than this chocolate bundt made with real vanilla bean frosting. Big enough to serve a crowd, yet simple enough to turn out on your busiest weeknight, this cake delivers. It’s whipped up in one bowl so there’s a minimal mess, and it uses basic pantry ingredients that you probably have on-hand right now.
 
What takes this cake to the next level is the double-vanilla glaze. Using both vanilla extract and a whole vanilla bean, this glaze holds its own against all that decadent chocolate, without competing for flavor.
 
Finish it off with a pretty and simple garnish of maraschino cherries and chopped pistachios, and you’ve got a special occasion cake for any occasion – big or small.

Chocolate Bundt Cake with Vanilla Bean Glaze

Ingredients

For the cake: 

1 3/4 cups sugar
1 cup (2 sticks or 16 tablespoons) unsalted butter, room temperature
3 large eggs, room temperature
1 teaspoon vanilla extract
1 1/4 cups milk
2 cups flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
12 ounces (2 cups) mini chocolate chips, optional

optional garnish: maraschino cherries and chopped pistachios

For the vanilla bean glaze: 

1 cup confectioner’s sugar
1 vanilla bean
1 teaspoon vanilla extract
2 – 3 tablespoons milk 

Procedure

Make the cake:

1. Pre-heat oven to 350 degrees Fahrenheit; grease and flour a tube or bundt pan.
2. Beat the sugar and butter until light and fluffy; scrape down the sides. Add the eggs and vanilla extract and beat again; scrape down the sides. With the mixer on low speed, add the milk in a slow stream and beat until it is well incorporated; scrape down the sides. Add the flour, cocoa powder, baking soda, baking powder and salt and beat till well blended; scrape down the sides once more. Fold in the chocolate chips, if using.
3. Pour the batter into your prepared pan and bake until a tester tests clean, 50 – 60 minutes. Cool for 25 minutes on a wire rack; remove from rack to cool completely. Place the rack on a piece of foil or waxed paper.

Make the glaze:

1. Place the confectioner’s sugar in a medium bowl.
2. Halve the vanilla bean lengthwise and scrape the seeds into the bowl, along with the vanilla extract.
3. Add 2 tablespoons of the milk and whisk, adding more milk as necessary until a thick but pourable glaze is achieved.
4. Pour the glaze over the cake, allowing it to drip down the sides.
5. Let it sit for a few minutes before garnishing with the pistachios and cherries. Let glaze set completely before serving.