Bundt cake and Thrift Store Finds

Today is Samhain, the day the summer comes to its end and the winter dark takes over.  We went to the local thrift shop and found some lovely items that had been carefully weeded from another home…..

I found a lovely hand made pottery jar.  I love knowing that hands have touched clay to make this work of art and that someone’s thoughts sorted out how to apply the glazes.12208805_554950017996691_5843906502996138087_n

I also found a wonderful, warm pair of Haflinger slippers.  They look almost new and are the perfect size.  My toes are so toasty and happy.

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My most beautiful find is a Simplex Copper Tea Kettle.  It is made in England and has a wonderful whistle when it’s hot.  I still love my electric kettle, but this is just so beautiful that I made convert back to stovetop.

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Last Sunday I found a stoneware bundt pan.  So I decided to try it out this weekend with a chocolate cake to celebrate Samhain.  The recipe looks great.  here’s hoping it won’t stick too badly.

Chocolate Cream Bundt Cakeimage

For the cake:

  • 1 c butter
  • 1/3 c cocoa powder
  • 1 t kosher salt
  • 1 c water
  • 2 c all-purpose flour
  • 1 3/4 c castor sugar
  • 1 1/2 t soda
  • 2 eggs
  • 1/2 c sour cream
  • 1 teaspoon vanilla

For the glaze:

  • 4 oz bittersweet chocolate, chopped
  • 1 1/2 T corn syrup
  • 1/2 c cream
  • 1 1/2 T castor sugar
  1. Prehat the oven to 350 degrees.
  2. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  3. Combine the butter, cocoa powder, salt, and water and place in a saucepan over medium heat. Cook until the butter has melted. Remove from the heat and set aside.
  4. Mix together the flour, sugar, and soda. Add about half of the butter mixture and blend. Add the remaining butter mixture and whisk until well combined. Blend in  the eggs, one at a time, and then the sour cream and vanilla.
  5. Transfer the batter into the prepared pan and bake 40 to 45 minutes or until done.
  6. Cover the cake with a baking tray and let the it cool in the pan for 15-20 minutes and then invert onto a rack. Let cool completely before glazing.
  7. While the cake is cooling, add the chopped chocolate and corn syrup to a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and heat over medium until the cream is hot and the sugar is dissolved. Pour the hot cream mixture over the chocolate and whisk until smooth.
  8. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
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This entry was posted in Baking, November 2015. Bookmark the permalink.

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