I think it’s time for some chocolate around these parts don’t you? Between traveling to Wisconsin and wrangling my crazy active toddler (how is he a toddler!?,) I feel like this page has been needing something rich, decadent, gooey and scrumptious- so here you go! This cake is all of those things. So rich, with a dense brownie-like outer layer and a gooey molten center. Topped with a bonus chocolate glaze this whole recipe is out of this world.
Every time I make a bundt cake I have a moment of total astonishment as to how I don’t make them more. They may be my absolute favorite type of cake. They always look beautiful and yet are rarely difficult. When I made this lovely confection, I popped it into the oven- went out to our back patio (an NYC treasure,) and played with Hugo while it baked. I popped back in to take it out to cool, drizzled on the icing when ready and that’s it. The finished product is a show-stopper without all the work of a more intricate cake, (which I do love making on occasion.)
This cake is truly a chocolate-lover’s dream. If you let it cool for a few hours, the filling will firm up and be more dense and fudgy. If you are as impatient as I am and choose to cut into it a little sooner, the inside filling will still be gooey and ooze out of each slice like those individual molten cakes. I have no idea how this happens since there is only one batter for this cake and no filling. I assumed that in order to get a filling like this I’d have to fill the cake with hot fudge or something but no! Right out of the oven you can see two separate layers, one looking crackled like the top of a gooey brownie and then a more cake-like part. I love these crazy baking mysteries. I tried to figure out the magic of it for awhile, but in the end realized sometimes too many questions is a bad thing, and decided to just let this be one delicious mystery!
Recipe adapted from Cooks Illustrated via Annies Eats