By need, I really mean deserve. As in we’re celebrating my Dad’s birthday and he needs a slice of Double Chocolate Snickers Bundt Cake. Or, I spent the week studying for the GRE and am stressing like crazy, so I need a slice (or, three) of Double Chocolate Snickers Bundt Cake. Or, insert any type of accomplishment, event, or mood (regardless if it’s good or bad) and you need a slice of Double Chocolate Snickers Bundt Cake.
And by that other part, the ‘over-the-top’ part, I really mean something so decadent, so chocolately, so delicious that you won’t even feel guilty eating a slice because it instantly makes everything (and, I mean everything) much better.
Do you see what I’m saying?
Sometimes we deserve to treat ourselves, or need a pick me up, or need to celebrate. Sometimes we need something to make our day a little better, our stomachs a little fuller, and our smiles a little wider. For these days, I usually turn to dessert, and if you’re like me, then I just found us the perfect go to dessert.
In one word I would describe this cake as rich. As in, you’re going to need a large glass of milk or a heaping scoop of vanilla ice cream to eat with any slice. The cake itself is extremely moist and chocolately both from the semi-sweet chocolate and the chocolate chips (which, melt slightly while the cake is cooking). The ganache is very rich and velvety, adding yet another chocolately texture to the cake. The caramel and Snickers toppings, which I highly recommend, give the palate a break from all the chocolate and really add the perfect final touches to this decadent dessert.
Double Chocolate Snickers Bundt Cake
Recipe adapted from Williams-Sonoma
Yields: about 16 slices of cake
7 ½ ounces semi-sweet chocolate, finely chopped
1 cup cocoa powder + more for dusting pan
1 cup boiling water
2 ½ sticks (20 tablespoons) unsalted butter, cut into cubes
2 ½ cups light brown sugar
5 eggs, lightly beaten
4 teaspoons vanilla
2 ¼ cups all-purpose flour
1 ½ cups of sour cream
6 ounces semi-sweet chocolate, finely chopped
2 tablespoons unsalted butter
½ cup heavy cream
About 12 fun-size Snickers, cut into baby cubes
Caramel for drizzling
Preheat oven to 325 degrees. Grease and dust Bundt Cake pan with cocoa powder.
In a medium bowl, combine semi-sweet chocolate and cocoa powder as much as possible.
Add boiling water and whisk until chocolate melts and mixture is smooth and blended. Set aside.
In the bowl of an electric mixer, beat the butter on medium speed until smooth and creamy.
Reduce speed to low and add brown sugar. Beat until just blended.
Increase speed to medium and continue beating the mixture until light and fluffy.
Add the eggs, a little at a time, until well combined.
Add the vanilla. Mix until combined.
In a separate bowl, combine flour, baking soda, and salt.
Reduce speed to low and alternate between adding the flour mixture and sour cream, starting and ending with the flour mixture. Mix until well combined.
Slowly mix in the chocolate-cocoa mixture. Beat until no white streaks are visible.
Using a rubber spatula, fold in chocolate chips.
Pour batter into prepared pan (mine was full to the very top) and bake 65 to 75 minutes or until a toothpick comes out of the center with only a few moist crumbs.
Let cake cool for about 15 minutes upright before inverting the pan and lifting it off the cake.
Let cake cool completely, at least 1 hour (I let mine sit over night).
Ganache & Toppings
In a glass bowl, combine semi-sweet chocolate and butter.
In a small saucepan, over medium-high heat, bring heavy cream just to a boil.
Immediately pour heavy cream over chocolate and butter. Whisk until mixture is smooth.
Pour ganache over top of cake, allowing for some to drip down the sides.
Once the top of the cake is covered with ganache, gently place cubed Snickers pieces all around the top.
Let cake sit until the ganache is set, at least 15 minutes.
Drizzle the top of the cake generously with caramel.