Sometimes you need a classic. A rich, indulgent and yet simple chocolate cake baked in a bundt tin. I actually created this recipe for a 59th birthday. Being a man, I decided to opt for something bold, rich and manly when considering flavours and aesthetics.... so chocolate, coffee, espresso, ganache, syrup all sprung to mind. Of course you could always opt to bake your cakes in a regular round cake pan but I think the idea of a bundt 'wreath' sounded quite glamorous :D There are some great bundt tins around, any design or pattern would work although I am particularly liking this Fleur De Lis tin - mine were baked in my grandmothers tins!
I love adding coffee to my chocolate cakes. The coffee brings out another dimension to the chocolate and the small addition in this cake does just that. You could call it a secret ingredient, it's the little essential that gives the chocolate depth. However, the true espresso flavour is brought out in the syrup. Syrups are so so easy to make. You may be put off by the extra component (you can leave it out if you don't want the espresso flavour), but it keeps the cakes so moist and flavoursome! It's totally worth it!
It's totally up to you how you decorate the wreaths. If you were serving these up for a girl's party, a little more colour would definitely make a statement. Think: edible pansies, marshmallows, berries, berry powder, gold and candy floss. The options are endless! For my 'manly' theme I chose to top them with my black chocolate macarons, chocolate coffee beans, white magnolias, gold candles and a dusting of cocoa powder..... i'd love to know what you top yours with (please LMK in the comments!)
The cake mixture is generous so feel free to freeze one of the cakes before drizzling it with syrup or ganache. Freezing the cakes helps to retain the moisture however it is best wrap the cake in plastic and mark the date (they keep best for up to 3 months - after that they can get freezer burn). I like to freeze all my cakes for at least a day before serving to allow the flavours to intensify and increase the fudginess of the cake.
Anyway it's the end of the week so i'll guess i'll say goodbye for now! Please let me know how you get along with this cake and most of all enjoy your weekend with all your friends and family...