Makes 1 cake
CAKE
5 1/3 oz. unsweetened chocolate, preferably Guittard or other very good quality chocolate
2/3 c. vegetable shortening
2 2/3 eggs
1 1/3 c. water
1 1/2 tsp. vanilla
3/4 c. buttermilk or sour milk
2 3/4 c. sugar
3 c. flour, sifted
1 1/3 tsp. baking soda
1 1/3 tsp. salt
GLAZE
3/4 c. sugar
6 tbsp. evaporated milk
3 oz. unsweetened chocolate, preferably Guittard or other very good quality chocolate
1 1/2 tbsp. butter, not butter
CAKE
Grease a Bundt pan, dust with fine breadcrumbs, and chill. Preheat oven to 350 degrees.
Melt
chocolate with shortening. Combine chocolate mixture, eggs, lukewarm
water, vanilla, and buttermilk in a large mixing bowl. Blend well.
Mix together thoroughly sugar, flour, baking soda and salt. Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well.
Pour into prepared pan. Bake at 350 degrees until done, 50 to 65 minutes. Cool in pan 30 minutes.
GLAZE
While
cake is cooling, melt together chocolate and butter. In top of boiler,
heat remaining sugar with evaporated milk until sugar is dissolved. The
mixture will not feel grainy when rubbed between fingers.
When
sugar is dissolved, combine with chocolate/butter mixture, which have
been melted together. If necessary, add 1-2 teaspoons hot water to icing
to enhance sheen. Turn cake out onto cake rack and pour icing over
cake.
MY NOTE: (1) Grease and dust the pan with fine bread crumbs carefully otherwise, it can be difficult to release the cake fromt the pan. (2)
I use butter (3) Chop the chocolate and melt it with the butter in the
microwave for about 20 seconds, stir and add more time if necessary. (4)
Use 2 large eggs and 1 medium egg (5) To make sourmilk, add 1 teaspoon
white vinegar to 1 cup of milk, let stand for 10 minutes. (6)
Measure first then sift the flour. (7) Pour the glaze on slowly and
don’t go back over because the glaze sets fairly quickly.
Edited from Texas French Bread Bakery, Austin, TX
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