![]() Oh my heavens, this Triple Chocolate Bundt Cake is a good cake. Keeping it covered will help prevent the sliced side from getting too dry. I recommend taking it out an hour or so before serving so that it can come to room temperature. STORAGE AND LEFTOVERS:īecause of the ganache, this cake needs to be kept in the refrigerator. 10 minutes seems to be the magic number for me. Tip #4: Allow the cake to cool in the pan but not too long. Plus it keeps basically forever in the fridge and you probably have all the ingredients on hand. I brushed it on with a pastry brush and my cake slid right out. This helps prevent white spots from forming on the top of your cake as it cooks. Tip #2: If you use the shortening (I like coconut oil actually) and flour method to grease your bundt pan, when making chocolate cake I prefer to use cocoa powder to dust the pan. Tip #1: Butter isn’t a great way to grease a bundt pan because it can, gasp!, actually make it stick MORE! Boo. Here are a couple tips I have learned along the way to get you a gorgeous bundt cake. After reading some comments below about readers having issues with their cake sticking to pans, I decided to do a bit of research and testing. If you have trouble with bundt cakes sticking to the pan, you’re not alone. Place a cooling rack on top of the cake pan and then using oven mitts, flip over the cake onto the cooling rack.
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