Double chocolate bundt cake from The Artful Baker: Extraordinary Desserts From an Obsessive Home Baker (page 102) by Cenk Sonmezsoy

  • heavy cream
  • granulated sugar
  • eggs
  • all-purpose flour
  • dark chocolate
  • butter
  • coffee
  • Dutch-process cocoa powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute espresso for coffee.

  • stpbcyld50 on July 31, 2020

    Good flavor, crusty on the outside and dense. Very brownie like

  • anya_sf on September 21, 2019

    My bundt pan is dark-colored, so I should have reduced the oven temperature by 25 degrees, but didn't. The edges of the cake overbaked before the center was done, so the cake ended up a bit dry. Nevertheless, the flavor was very good. The glaze is applied when warm and very runny, so I scraped up the excess and poured over a second coat. Coverage was still fairly thin, but adequate. There was a lot of extra glaze. We enjoyed the deep chocolate flavor of this cake.

  • bwhip on November 21, 2017

    Oh my goodness, this cake is exceptional! Deep, dark, rich, VERY chocolate. Wonderful crumb, and a nice crispy edge. Perfection.

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