Happy 1st Birthday to Please Pass the Ketchup!!!!!!!
This cake was made yesterday in celebration. It occurred to me, while I was baking it, that I have made a lot of rich, chocolatey stuff lately. Yay! You can probably tell, but I like chocolate. I loooooove chocolate. If I could I would probably not marry it but I would be BFFs with chocolate.
The perfect accompaniment was the chocolate sauce. This cake is very rich, and full out icing would have been wayyyy too overwhelming. A bit of sauce adds just a bit of an extra kick to it, and makes it completely irresistible.
So the recipe for the sauce comes from Mr. David Lebovitz himself, the king of chocolate. Well maybe the king is a bit of an exaggeration but he has a chocolate book. So make sure you check out the links I have posted here because his recipes are fantastic.
- butter and cocoa powder for greasing pan
- 1 cup brown sugar
- ½ cup white sugar
- ½ cup vegetable oil
- ½ cup milk
- 2 large eggs
- 2 tsp vanilla
- ½ tsp salt
- 1½ cup all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- ⅓ cup Dutch processed or unsweetened cocoa powder
- ¾ freshly brewed coffee (or water) – must be very hot!
- (for sauce)
- 1 cup water
- ½ cup sugar
- ½ cup agave nectar (or light corn syrup)
- ¾ cup Dutch process or unsweetened cocoa powder
- 2 ounces (two squares) bittersweet, semi-sweet or dark chocolate, finely chopped
- Preheat oven to 350 degrees Fahrenheit.
- Butter and lightly dust with cocoa, a 10-inch bundt pan.
- In a large bowl, beat both sugars, oil, milk, eggs, and vanilla with a spoon or a beater blade on an electric mixer until smooth.
- In a separate small bowl, combine salt, flour, baking soda and powder and cocoa. Add to sugar mixture and gently stir with a spoon until just combined.
- Pour in piping hot coffee (or water). Stir until smooth.
- Bake for 30-40 minutes or until a cake tester comes out clean.
- Cool in pan for 10 minutes. Remote from pan and let cool on a wire rack.
- While cake is baking you can make the sauce. In a medium sauce pan over medium heat, combine water, sugar, agave nectar and cocoa powder. Bring to a boil. Immediately remove from heat and stir in chopped chocolate. Stir until smooth.
- Let cool for a couple of hours until it thickens.
- Sauce can be kept in the fridge for up to 10 days. Reheat before using.
- When both cake and sauce are cooled down (can be a bit warm), drizzle sauce over cake. Enjoy!