Decadent, Indulgent, Tame-The-Hormones Chocolate Cake

“It was one of those days. You know, ladies: one of those hormone-raging-stay-away-but-send-chocolate kind of days. I was NOT happy. And then I chanced upon this recipe on the aish.com website. I sent my husband to the store to get ingredients (safer to stay clear of the monster in the kitchen), and made this batter. The hormones were relentless, and as I dipped into the raw batter I knew immediately that we had success here. I restrained myself from inhaling it, and put it in the oven. Then I took on the icing. One word: decadent. It hit the spot. So, dear friends, I offer you this utterly decadent, rich, intense chocolate experience. Use it for guests, use it for your family, use it as your medicine of choice. But, definitely give it a try. Additional comment, a few weeks later: I made this for some friends this week, and left out the glaze altogether. They loved it, and asked for the recipe, commenting that it was wonderful and not too sweet. (Two of them knocked off the cake in less than one day!) So, consider making it without the glaze for an equally intense, but not so sweet indulgence.”
READY IN:
1hr 10mins
YIELD:
1 bundt cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Mix together all of the cake ingredients, except the chocolate chips, and beat until well blended.
  3. Stir in the chips, if you use them.
  4. Pour batter into a 10-12 cup greased bundt pan. Bake for 55-60 minutes. Let cool for 10 minutes in the pan, and then remove to a platter. Once cool, pour on the glaze.
  5. To make the glaze: Cream all the glaze ingredients together. Try not to eat it before the cake is cool.

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