Hot damn, there's a lot happening now in the valley. After a snooze-fest stretch of winter, mountain people are rising from the dead with the crocuses and hardy, hardy daffodils. From drunken potluck "wrist wrestling" matches- which I confidently incite only to lose each round- to bicycle race carb-a-thons, everyone wants a cupcake and a slice of pie.
Because I procrastinate or learn about events at the eleventh hour, I'm happy to have this two-seconds-to-make, blank canvas of a recipe that can be dressed up or down according to whim; this evening's rendition, drizzled with ganache and candied kumquats, included dried lavender. Toss in some cinnamon, top with toasted pinenuts, and call it Mexican Chocolate Cake, for all I care. If you're the kind of person who likes an occasional piece of Entenmann's chocolate cake (guilty), then give it a go.
*The best way to enjoy it, incidentaly, is topped with gooey frosting and crushed, salty pretzels at that time of...well, you know when.
Cocoa Bundt adapted from the back of the Hershey's box
2 c sugar
1 3/4 c AP flour
3/4 c cocoa powder
1 1/2 tsp b. powder
1 1/2 tsp b. soda
1 tsp salt
2 eggs, room temp
1 c milk, room temp
1/2 c grapeseed oil
2 tsp vanilla extract
1 c hot coffee
350°oven. Generously butter and flour a 12" bundt pan
Combine sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in hot coffee (batter will be thin) and pour into prepared pan. Bake 45 to 50 minutes or until wooden pick inserted in center is clean when removed. Let cool for 15 minutes in the pan, turn onto cooling rack, and let cool to room temp. Top with powdered sugar, whipped cream, buttercream, bruleed sabayon (hey, now!), chocolate ganache.......