Difficulty Rating: Medium
A few years ago there was a really funny movie called "My Big Fat Greek Wedding". In it, a very White/Anglo-Saxon /Protestant lady brings a Bundt cake to a party given by a Greek-American family. The Greek matriarch who receives it had never seen a "kek with a hole in it" before, let alone a "boondt kek". It was one of the best scenes in the movie!!! From then on I have called Bundt cakes "boondt cakes". It still makes me giggle.
When Lauren was growing up, I made Chocolate Kahlua Boondt Cake so many times I wore out my Bundt pan! I entertain a lot, and it was made with a mix, so it was convenient. Since then, I have realized that it's much more fun to make cakes from scratch. So I found another very moist, "boondt" recipe that tastes even better than my olde one. Here it is...an adaptation of Sue Hart's recipe in the WOW Ministries Cookbook from Santa Cruz Bible Church (1988?). You can make it with Kahlua, with rum or with a dark roast or espresso coffee--your choice!
3/4 C butter
1 2/3 C sugar
1 t vanilla
3/4 C sour cream
1/4 C espresso, strong coffee, Kahlua, or rum
2 C flour
2/3 C unsweetened cocoa
1/2 t salt
2 t baking soda
3/4 c buttermilk or sour milk
2 C chocolate chips --divided
2 T corn syrup
4T additional butter
Note: It always frustrates me when buttermilk is an ingredient in a recipe. I mean, what do you do with it other than bake? No one drinks it. And there's usually so much left over! Then I found out you can freeze it, in ice-cube trays or in Tupperware thingies, until you need it for another baking project! What a relief!
Generously grease (shortening is best) and flour a 9 or 12 cup Bundt pan. Especially get the shortening inside the angles of the pan. Set aside. Cream butter in a large mixing bowl. Blend in sugar and eggs until light and fluffy. Blend in sour cream, vanilla and your choice of Kahlua, rum, espresso or strong coffee. Stir baking soda into a measuring cup with 3/4 C buttermilk in it. Combine flour, cocoa and salt in a separate bowl with a whisk. Add alternatively with buttermilk to creamed mixture. Beat 2 minutes at medium speed. Fold in 1 C chocolate chips, reserving the second cup for glaze. Bake at 350 degrees for about 50 minutes, or until a tester inserted into the center of the cake comes out absolutely clean. If you don't have a "tester" use a piece of uncooked spaghetti.
Chocolate Glaze: Heat 1 C chocolate chips, 4 T butter and 2 T corn syrup in a 1 qt. saucepan over low heat, until the chocolate is melted. Cool slightly and drizzle over the top of the cooled cake. It should drip down the sides of the cake in the nooks and crannies too.
Butter Rum Glaze: ( an alternative to the Chocolate Glaze if you decide to use rum in the cake)
Melt 1/4 C butter in small saucepan. Stir in 2 T water and 1/2 C sugar. Boil 3 minutes stirring constantly. Remove from heat. Stir in rum. Drizzle over cooled cake.