Chocolate espresso cake

I went four years without baking anything in a bundt pan. Four years without baking anything in a bundt pan becuase I didn’t have one; because I was too stubborn to buy one that wasn’t Chicago Metallic. A few weeks ago, I finally found the Chicago Metallic bundt pan I’d been dreaming about, and apparently it’s been on the market for quite some time. Which makes me feel kind of foolish considering I’ve been looking for a bundt pan for longer than I can remember. And all along the pan of my dreams existed, I just wasn’t looking in the right place. Despite the fact that I shop on ‘that right place’ multiple times a week. Isn’t it funny when that happens?

As soon as I ordered the pan, I started dreaming up all of the things I could bake in it.  But the moment I opened the box, I knew there was no better way to put it to use than by making my one bowl, chocolate espresso cake recipe, in bundt form – because everything tastes better when it’s baked in a pretty pan. This cake is light, airy and the perfect thing to chow down on during a cold winter day. I turned on the fireplace, lit a couple of woodfire candles and sat on my couch with a big piece of this cake and an oversized mug of coffee. It was probably one of the single, greatest moments of my life, this year. The only thing that would have made it better was if my fireplace was real. And if the cake didn’t give me a massive stomach ache for the rest of the afternoon. But that’s the price you pay when you chow down on a big piece of gluten filled cake, when you can’t have gluten. One day, I’ll learn. But probably not.

CHOCOLATE ESPRESSO CAKE

1 1/2 c. unbleached flour 3/4 c. dutch process cocoa powder 1 c. light brown sugar 1 tbsp instant espresso powder 3/4 tsp fine sea salt 1 tsp baking soda

1/4 tsp baking powder 1/2 c. canola oil 1/2 c. almond milk 1/2 c. soft silken tofu 3/4 c. strong brewed coffee 1 1/2 tsp pure vanilla extract

Preheat oven to 350˚F. Lightly grease a 10″ bundt pan; set aside. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, espresso powder, salt, baking soda and baking powder. Create a well in the center of the dry ingredients and add the oil, milk, tofu, coffee and vanilla extract; whisk 1-2 minutes or until the mixture becomes smooth. Transfer batter to the prepared pan and tap on the counter to remove any air bubbles. Bake at 350˚F for 30-40 minutes, or until a toothpick comes out clean. Allow to cool in pan for  15 minutes then transfer to a cooling rack. Serve with powdered sugar or drizzle with melted chocolate, if desired.

Yield: 8 servings