My favorite chocolate-covered treat is a dark chocolate mini bundt cake with a White Chocolate Apple frosting. I’ve made this recipe several times and have found that there are many different versions of this dessert on the web, from versions that are very inexpensive to ones that are absolutely delicious. I like bundt cakes because they can be served as an after dinner treat or for an afternoon snack, but they also taste great when you eat them plain. The frosting is what gives the cake its smooth and velvety texture. If you love dark chocolate but don’t care for the milk solids, don’t fret because you can still create a chocolate flavor in the form of an espresso sauce. In fact, the combination of espresso and chocolate was used by the ancient Italians to create their world famous chocolate beverage.
I find it strange that people prefer their dark chocolate to be watered down in this way, but it’s really just a matter of personal preference. If you feel like it, you can pour half of the milk chocolate into the cake pan, press down, and let it melt. If you want it to have a smooth consistency, pour a third of milk chocolate and smooth it with a spatula. Make sure that your dark chocolate is melted completely before you stir it in.
I’ve seen many different versions of bundt cake, and each one seems to have its own delicious spin on the classic dessert. One of my favorites is to use white chocolate, instead of dark, for the frosting. Plain yogurt frosting works well for this cake, as does a rich and dark chocolate sauce. If you want a healthier version of the cake, simply substitute half of the yogurt for a whole grain yogurt and half of the chocolate for a healthier sugar substitute.
My chocolate cake has a very subtle and mild flavor, which is why I like to let it melt a little before adding it to the batter. You can do this by quickly melting about a third of a cup of dark chocolate chips (also from a smaller tub), then stirring while it is still warm. Let the chocolate chips cool down a bit, then stir again. In an electric mixer, this can take about a minute. Then, add in the rest of the ingredients. Stir until all of the chocolate chips are melted and the dry ingredients are combined.
It’s fun to experiment with different toppings, but for my taste I tend to go for something with a bit of a kick. The classic Christmas tree is always a popular choice, but you could also use gingerbread or even raisins for a different twist. Another fun idea is to place a sprig of dark chocolate in amongst the icing between the cupcake liners. This adds an unexpected surprise to the cake, and I’ve even seen some people decorate their Bundt cake with bits of chocolate that have been soaked in milk and then added to the batter. Just make sure you taste the chocolate before adding it to the batter.
I love to add chocolate truffles to the mix, too. There is nothing quite like the flavor of dark chocolate truffles. They really add a special touch to my Christmas cake, and I can’t get enough of them. You can also use milk chocolate for truffles, if that is what you prefer.
It is important to keep in mind that not everyone will like dark chocolate. Some people are allergic and will not enjoy dark chocolate in any form. You may also find that these Bundt cakes are too sweet for some of those watching their sugar intake during the holiday season. Dark chocolate should be purchased at its absolute lowest point, since as it melts it will dilute the quality of the chocolate, and it will also lose some of its flavors along the way.
There are so many great recipes out there for dark chocolate. You simply have to find one that you like and that you think is the perfect addition to your next Bundt cake. If you do decide to go ahead and make your own dark chocolate cookies or brownies, just remember to use low fat soy milk instead of regular milk and avoid using refined white sugar. Enjoy!
