This cake, ya’ll. It’s seriously the best cake I’ve ever put in my mouth. We had the most fun watching my son and daughter whip this up together, sporting their aprons and making a huge mess in the kitchen. They were sifting powdered sugar on each others faces and I let them. Baking-with-Grandma memories made me do it. I could almost hear my Grandma saying, “clean as you go” or “good cooks always clean up their messes!” There’s just something special about baking together.
I remember “sick days” from school where I would feel slightly under the weather and would stay with my grandparents. I’d camp out on the couch and watch Andy Griffith or soaps with my Grandpa while my Grandma watched on her black and white TV from the kitchen. She’d run in the den to discuss with us when something scandalous happened (which was every five minutes, you remember Days of Lives, right??). After consuming chicken noodle soup, ginger ale and jello, I’d be in good shape and rolling out homemade pie dough with my Grandma. Those days!!! Can I just get one back?!
Anyway, back to the chocolate cake. This is Joanna Gaines’ recipe, which was featured in the Winter issue of The Magnolia Journal. Printable recipe cards can be found on their site here. If you’re looking to impress someone for Valentine’s day or a special birthday, this is YOUR CAKE. Here’s our take on Joanna’s cake, followed by her recipe. Go make memories in the kitchen and HAVE FUN! Grandma would insist on it.
Preheat your oven and grease/powder your pan. We greased with organic coconut oil and dusted the pan with cocoa powder. Pro tip: Dust with a mesh sifter or small colander. Works like a charm!
Let your butter and eggs come to room temperature. In a medium bowl, mix your flour, baking soda and salt.
In a small bowl, microwave your unsweetened chocolate pieces until melted, stirring every 30 seconds. Cool slightly.
In a large bowl, beat butter on medium to high 30 seconds. Add both sugars. Beat until combined, scraping bowl. Add eggs one at a time.
Add melted chocolate and vanilla, beat until combined.
Alternately add flour mixture and the water to chocolate mixture; beat on low after each addition just until combined.
Pour into pan, spreading evenly. Bake 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely on a wire rack. Sift powdered sugar over cooled cake.
Beautiful and delicious.
Chocolate Bundt Cake (Magnolia)
Ingredients
- ¾ cup butter
- 3 eggs
- Unsweetened cocoa powder for dusting
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- 4 oz. unsweetened chocolate, chopped (⅔ cup)
- 1 cup granulated sugar
- ¾ cup packed brown sugar
- 1½ tsp. vanilla
- 1¼ cups water
- Powdered sugar
Instructions
- Preheat oven to 325°F
- Allow butter and eggs to stand at room temperature 30 minutes.
- Meanwhile, generously grease a 10-inch fluted tube pan. Add cocoa powder. Shake and tilt pan to generously coat bottom, sides, and tube; shake out any excess cocoa powder.
- In a medium bowl stir together flour, baking soda, and salt.
- In a small bowl microwave unsweetened chocolate 1 to 2 minutes or until melted, stirring every 30 seconds. Cool slightly.
- In a large bowl beat butter with a mixer on medium to high 30 seconds.
- Add granulated sugar and brown sugar.
- Beat until combined, scraping sides of bowl occasionally.
- Add eggs, one at a time, beating well after each addition.
- Add melted chocolate and vanilla; beat until combined.
- Alternately add flour mixture and the water to chocolate mixture, beating on low after each addition just until combined.
- Pour batter into prepared pan, spreading evenly.
- Bake 55 to 60 minutes or until a toothpick inserted near the cake’s center comes out clean.
- Cool in pan on a wire rack 15 minutes.
- Remove cake from pan; cool completely on wire rack.
- Sift powdered sugar over cooled cake. If desired, sift additional unsweetened cocoa powder over cake.
- Makes 12 servings.
