I remain a yellow cake/chocolate frosting fan, and this cake is that, but in a way that works both for you and for your friend who believes that things can be “too sweet”. My cake came out of the pan so perfectly I texted a few people pictures of this perfect bundt! Grease heavily enough and hopefully you can do the same soon too!

Ingredients:

Cake:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk

Ganache:

• 4 ounces/2/3 cup dark chocolate (about 70% cacao), roughly chopped (I used dark chocolate chips)
• 1 tablespoon corn syrup
• 1/2 cup heavy cream
• sprinkles (optional)

Preheat oven to 350 degrees. Heavily grease a 10 or 12 cup bundt pan and set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy.

Add the eggs one at a time, beating after each, then mix in the vanilla.

Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 2 additions of milk, mixing until just combined each time.

Gently transfer to the greased pan and smooth the top until even.

Bake 50-60 minutes, until it passes the toothpick test.

Cool in the pan 20 minutes, then invert onto a cooling rack to cool completely.

Told you, it’s PERFECT

To make the ganache, place the chocolate and corn syrup in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally, until it just begins to bubble, then pour over the chocolate.

Let stand for 5 minutes, then stir until smooth.

Pour the ganache over the cooled cake, then top with sprinkles as desired.

The ganache stood up better to sitting in a park in 80 degree weather better than buttercream would have! Happy birthday to me.

Birthday Bundt

From Bake or Break.

Cake:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup milk

Ganache:

• 4 ounces/2/3 cup dark chocolate (about 70% cacao), roughly chopped (I used dark chocolate chips)
• 1 tablespoon corn syrup
• 1/2 cup heavy cream
• sprinkles (optional)

Preheat oven to 350 degrees. Heavily grease a 10 or 12 cup bundt pan and set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside.

In a large bowl, beat together the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, beating after each, then mix in the vanilla. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with 2 additions of milk, mixing until just combined each time. Gently transfer to the greased pan and smooth the top until even. Bake 50-60 minutes, until it passes the toothpick test.

Cool in the pan 20 minutes, then invert onto a cooling rack to cool completely.

To make the ganache, place the chocolate and corn syrup in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally, until it just begins to bubble, then pour over the chocolate. Let stand for 5 minutes, then stir until smooth. Pour the ganache over the cooled cake, then top with sprinkles as desired.