This is a great Valentine’s treat for your sweet – although my husband and I don’t actually celebrate anything on Feb 14. Going against the grain is his specialty, so he proposed on Feb 15 and this is now our “Valentine’s Day.”
Presentation: When it comes to food, presentation is essential (we do eat with our eyes, after all). And using a Bundt cake pan makes it so easy! I find myself making more Bundt cakes than regular layer cakes simply because of the convenience and the presentation of the finished dessert.
Nutrition: With dessert, moderation is the key. I rarely skip dessert! However, I usually try to create recipes that are lighter in calories and fat, but still taste as indulgent as the original. This recipe is no exception. It uses baking cocoa – very low in fat – and also only ½ cup of butter, which is just enough. Most cake recipes use double this amount! I also added instant coffee. This “secret” ingredient really boosts the chocolate flavor. This cake is great just sprinkled with powdered sugar. But, since a glazed cake is so pretty, I decided to add a glaze to the recipe.