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| Bundt cake by KRUPS |
Chocolate Fig Bundt Cake with
Chocolate Ganache
Chocolate Ganache
INGREDIENTS
·
1 cup chopped dried figs1 1/4 cups strong hot coffee
·
1/2 cup butter, softened
·
1 1/2 cups sugar
·
2 eggs
·
1 teaspoon vanilla
·
1/2 cup vegetable oil
·
2 oz unsweetened chocolate
·
melted, 2 cups all-purpose flour
·
1/4 cup unsweetened cocoa powder
·
1 1/2 teaspoons baking soda
·
1/2 cup whipping cream
·
1 bar (4-oz) semisweet chocolate (chopped)
DIRECTIONS
1.
Heat oven to 350°F (325°F for dark or nonstick pan). Generously
grease and flour 12-cup fluted tube pan.
2.
In small bowl, mix figs and coffee. Set aside.
3.
In large mixing bowl, beat butter, sugar, eggs and vanilla with
beaters on Speed #1 until mixed, then increase to Speed #4 until smooth and
creamy.
4.
Add oil and melted chocolate. Beat on Speed #1 until mixed, then
increase to Speed #4 until creamy.
5.
Add flour, cocoa powder and baking soda. Beat on Speed #1 until
mixed.
6.
Drain figs, adding coffee to batter. Beat on Speed #1 until
mixed, then increase to Speed #4 for 2 minutes.
7.
By hand, stir in figs. Pour into pan. Bake 40 to 45 minutes or
until toothpick inserted in center comes out clean. Cool in pan 10 minutes.
Turn onto cooling rack. Cool 1 hour.
8.
In small saucepan, heat whipping cream until hot but not
boiling. Remove from heat.
9.
Stir in chopped semisweet chocolate until melted and smooth.
Cool 5 minutes or until mixture is cool enough to begin to mound.
10.
Spoon on top of cake and allow to drip down sides of cake. Let
stand 30 minutes or until slightly set before cutting.
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