You know what's weird? Tomorrow is my last official day as a junior in college. Also, let me tell you a little secret: I don't want to be a senior.
Nope. Not at all. College is just going by too fast. I'm honestly not ready for it to be over. I mean, I have another year left, but if it goes by as fast as this one, college will be over in no time.
But I don't want to get into all that right now. As much as I don't want college to end, this semester is ending, which also means that finals are ending. And I think that is something to celebrate.
Even if I only had one real final exam, that still calls for celebration, right? Technically I had five finals, but they were mostly papers and revising things I've already written. One of my literature classes had an acutal exam, but luckily that was the only one!
A couple of weeks ago, one of my friends tweeted me the link to this Double Chocolate Bundt Cake with Ganache. The end of the semester was coming up, and I thought it would be perfect for an end-of-the-school-year cake. I was a little concerned my oven wouldn't like this cake because I'd never used a bundt cake pan it in before. But I was pleasantly surprised! It liked this pan more than regular cake pans.
And look at all that ganache. Mmmm. There were left overs. ;)
I really liked the actual cake. It was very fluffy and moist like the recipe said, and I will definitely make it again in the future. Maybe in cupcake form.
DOUBLE CHOCOLATE BUNDT CAKE
adapted from Food & Wine
For the Cake
2 cups all purpose flour
1/2 cup cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1/2 cup bittersweet chocolate chips
1 cup sugar
3/4 cup canola oil
1 cup strongly brewed coffee
1 cup buttermilk
For the Ganache
(I doubled the original recipe because I always seem to run out of these kinds of things.)
2/3 heavy cream
1 tablespoon corn syrup
1 tablespoon unsalted butter
3/4 cup bittersweet chocolate chips
- Spray your bundt pan and set aside.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a small saucepan, melt the chocolate chips on low heat and stirring continuously.
- Or you can just melt them in medium/large glass bowl like I did. Melt according to directions on bag.
- Whisk in the oil and sugar.
- Then whisk in the egg.
- Add half the dry ingredients, half the coffee, and half the buttermilk. Whisk until smooth.
- Add the rest of the dry ingredients, coffee, and buttermilk. Whisk until smooth.
- Pour into bundt pan and bake on 350 for 45 minutes.
- The original recipe says to bake the cake in the lower third of the oven for 45 minutes. Because my oven is old and runs too hot, I baked it at 325 for 25 minutes and it was done. So if you do bake it for 45 minutes, I would check it often. Unless you're a pro at bundt cakes and totally know what you're doing.
- Let it sit for 5-10 minutes before letting it cool on a wire rack. Let it cool for 30 minutes.
- For the ganache: combine chocolate chips, butter, and corn syrup in heatproof bowl.
- In a small saucepan, bring the cream to a boil over medium heat.
- Pour the cream over the chocolate, butter, and corn syrup. Let sit for 5 minutes.
- Whisk until smooth and creamy. Let it sit and thicken for 5 more minutes.
- Then pour over the cooled bundt cake.
Tonight, friends are coming over to hang out, celebrate the end of the semester, and eat cake. I'm sad the semester's over, but I'm glad we're going to hang out one last time. And it really isn't even the last time. Some of my friends will have to go home for the summer, but some are staying here, too. I don't even know if I'm staying here. I applied for a summer internship and thought I'd know by now if I'd received it or not. If I don't, I'll probably have to go home. But if I do get it, I'll stay and try to find a part time job as well. Hopefully I'll get it, but all I can do now is wait. And at least I get to wait with friends and cake.