|360 g||cake flour|
|3¼ tsp||baking powder|
|500 g||sugar (divided)|
|60 g||cocoa powder|
|8 tbsp||water (warm)|
|2 tsp||vanilla extract|
|170 g||bittersweet chocolate|
|60 ml||whipping cream|
|almonds (chopped, toasted) for serving|
|butter for greasing|
|flour for flouring|
|chocolate malt powder (optional)|
This Italian classic — espresso with a shot of grappa — is an ideal match for this decadent cake. The espresso accentuates the vanilla and chocolate notes, while the grappa plays the ever-important role of digestif.
Preheat oven to 175°C/350°F. In a small bowl, mix flour, baking powder and salt. In a large bowl, mix part of the sugar with cocoa powder, chocolate malt powder if desired, and water until smooth.
Melt butter in a small saucepan. Add molten butter and sugar to a stand mixer and beat approx. 2 – 3 min. until combined. Add vanilla extract. While mixer is running, add eggs one by one until each is incorporated. Turn mixer down and add flour and milk in portions, only mixing as long as it takes to incorporate them.
Transfer approx. one third of the dough into a large bowl and combine with chocolate mixture.
Grease and flour Bundt pan. Spoon light and dark doughs into pan in alternating layers. Bake in preheated oven at 175°C/350°F for approx. 50 – 60 min. Remove from oven and let cool in the pan for approx. 15 – 20 min. before turning the cake out onto a cooling rack.
For the ganache, chop chocolate. Add whipping cream and chocolate to a small saucepan. Stirring constantly, heat until chocolate is molten and ganache is smooth. Set aside and let cool for approx. 10 min. before pouring over the Bundt cake. Sprinkle with chopped, toasted almonds if desired.