#BundtBakers Chocolate, Walnut and Prune Bundt Cake - čokoladni kuglof sa suvim šljivama i orasima

Kako odrediti da li je kolač dobar? Ako se pojede pre nego što kuvarica stigne da ga proba? Ako je to parametar, onda je ovo odličan kolač. Ne bih, dakle, znala da kažem kakvog je ukusa - ali da su ga hvalili  jesu. I rečima, i delom - smazan je u dahu. 

januar 2024... pravila sam ovaj kuglof za kolege u ime časti što sam dobila unuka. Opet je pobrao pohvale.

Scroll down for the recipe in English:

Potrebni sastojci:

• 3 jajeta
• 3⁄4 šolje kisele pavlake
• 1 kašikica ekstrakta vanile
• 1 1⁄2 šolje brašna
• 1⁄2 šolje kakaoa
• 2 kašikice praška za pecivo
• 1⁄2 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 3⁄4 šolje (170 g) putera
• 1 šolja smeđeg šećera
• 1 šolja šećera
• 1 šolja iseckanih suvih šljiva
• 1 šolja oraha, proprženih i iseckanih
• 1⁄3 šolje rakije
• malo istopljene čokolade za premazivanje - ja sam koristila i belu i crnu.

Rernu podgrejati na 175ºC. Podmazati i pobrašnjaviti veći kalup za kuglof, onaj od oko 3 litre.

Umutiti ovlaš jaja sa kiselom pavlakom i ekstraktom vanile. Prosejati brašno sa praškom za pecivo, sodom bikarbonom, kakaom i malo soli.

Iseckane šjive preliti rakijom.

Puter i šećer dobro umutiti, dok ne postanu paperjasti, pa smanjiti broj obrtaja miksera i umutiti i smesu sa jajima u puter sa šećerom. Zatim, malo po malo dodavati brašno. Dobro sve umutiti, pa dodati natopljene šljive i orahe. Ovlaš promešati, pa smesu preručiti u namašten kalup i peći oko 50 minuta.

Kad se izvadi iz rerne, ostaviti kuglof par minuta u kalupu, pa ga okrenuti na rešetku da se prohladi.

Na kraju sam otopila čokoladu i mazala je penzlom (onom modernom - silikonskom) po kuglofu. Prvo samo belom, a zatim sam u belu umešala malo i crne... 

·        3 eggs

·        3⁄4 cup sour cream

·        1 teaspoon pure vanilla extract

·        1 1⁄2 cups unbleached all-purpose flour

·        1⁄2 cup unsweetened Dutch process cocoa powder

·        2 teaspoons baking powder

·        1⁄2 teaspoon baking soda

·        1⁄4 teaspoon salt

·        3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened

·        1 cup packed light brown sugar

·        1 cup granulated sugar

·        1 cup prunes, chopped

·        1 cup walnuts, toasted and coarsely chopped

·        1⁄3 cup Armagnac or brandy

and some white chocolate, plus some dark chocolate, for the glaze...

• 
  

1. Preheat the oven to 325ºF. Grease a 12-cup Bundt pan and dust with flour.

2. Combine the eggs, sour cream, and vanilla in a glass measuring cup and lightly beat. Combine the flour, cocoa powder, baking powder, baking soda, and salt in a medium mixing bowl.

3. Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

4. With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down the sides.

5. Turn the mixer on low speed and add the flour mixture, 1⁄2 cup at a time, scraping

down the sides of the bowl after each addition. Mix in the prunes, walnuts, and Armagnac until just combined. Do not overmix.

6. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake the cake until it is firm and a toothpick inserted in the center comes

out clean, about 1 hour and 10 minutes. Let the cake cool in the pan for about 5 minutes, then invert it onto a wire rack to cool completely.

For the glaze: 

• melt some white chocolate and brush it with the silicone brush over the cake, 
• when that layer is cooled enough to harden a bit, put some small amount of dark chocolate into the melted white chocolate,
• melt two kinds of chocolate and with the brush, put over some more glaze

7. Store uneaten cake in a cake keeper.

The BundtBakers November theme is the Punt the Bundt by Sue from Palatable Pastime. Her idea was to make a bundt cake suitable for tailgating. But, what is tailgating? When you, before football games, make a picnic out of the back of your vehicle, you are tailgating. When somebody host or attend a social gathering at which an informal meal is served from the back of a parked vehicle, typically in the car park of a sports stadium.

This bundt cake is made according to a recipe from the Cake Keeper Cakes cookbook. Together with the Hummingbird Snacking Cake and  Brown Sugar Pound Cake with Raisins, it was eaten by my colleagues professors, for my birthday this year. We were not tailgating, but we could easily do that with this cake. As a birthday gift, I received my first Angel Food Cake Mold. This kind of cake is not known in Serbia, so I am eager to try out a new pan and a new kind of cake.

Bundt Bakers

Punt the Bundt

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links to all of our past events and more information about #BundtBakers, can be found on our homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

• Boston Cream Mini Bundts from Patty's Cake
• Brown-Sugar Ripple Buttermilk Bundt Cake from All That's Left Are The Crumbs
• Bundt cake de platano from La mejor manera
• Chili Cheese Corn Dog Bundt from Food Lust People Love
• Chocolate Coffee Bundt Cake with Espresso Glaze from Cookaholic Wife
• Chocolate Guinness Bundt Cake with Cheesecake Filling from Nunca es demasiado dulce
• Chocolate, Walnut and Prune Bundt Cake from Katin špajz
• Cranberry & Beer Breakfast Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cranberry Pound Cake from Palatable Pastime
• Giant Party Sub Bundt from Making Miracles
• Lemon and Praline Cold Bundt Cake from Bizcocheando
• Maple Bundt with Cinnamon Glaze from Sweet Sensations
• Orange Cranberry Bundt from A Day in the Life on the Farm
• Yellow Vanilla Bundt Cake with Hot Fudge Sauce from Tartacadabra
• Yogurt Bundt Cake from Sneha's Recipe

This is sixty-first cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. I'm linking this post with Cookbook Countdown #23 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

I ovaj je kuglof napravljen po receptu iz kuvara Cake Keeper Cakes. Zajedno sa kolibri kockama i kuglofom sa grožđicama, pojeden je u čast mog rođendana ove godine. A za rođendan sam od kolega dobila modlu za Angel cake - kod nas malo poznat kolač, a koji je deo ovog projekta. Celo jedno poglavlje kuvara posvećeno je ovim kolačima, toliko popularnim sa one strane bare. Jedva čekam da mi se ukaže vreme za to novo eksperimentisanje...