I remember when your head caught flame
It kissed your scalp and caressed your brain
Well you laughed
Baby it’s okay
It’s buzzcut season anyway
-Buzzcut Season by LORDE
LORDE’s debut album Pure Heroine has been one of my baking soundtracks since its release. I got hooked at the first listen. Her atmospheric beats and lyrics have been on heavy rotation in my kitchen along with Pearl Jam’s Lightning Bolt. Oh, Eddie Vedder ❤ why no tour dates on the East Coast?!?
Since that Seattle band isn’t coming around my part of the world, I’ve infused the city into my baking. This chocolate heartland Bundt cake is the first recipe I tried from Seattle’s Dahlia Bakery. An unusual ingredient has been added to the mix: potato. The cake does not taste of potato, but it does alter the texture. It’s just one of the original features of this dessert, along with the pinch of black pepper and the honey that lends its shine to the glaze. A simple chocolate honey glaze is poured over the cake to give it a polished look. If this statuesque Bundt is anything to go by, I’m looking forward to testing out many more of the Dahlia Bakery Cookbook.
Recipe Source: The Dahlia Bakery Cookbook
Yields one 10-inch Bundt cake, serves 12 to 16
8 ounces potatoes
285 grams all-purpose flour, + 2 tbsp. for the pan
2 tbsp. cocoa powder for the pan
115 grams unsalted butter, + more for the pan
2 tsp. baking soda
1/4 tsp. kosher salt
1/2 tsp. finely ground black pepper
6 ounces bittersweet chocolate, chopped
2 tbsp. honey
1/2 cup boiling water
1/4 cup (60 grams) solid vegetable shortening
400 grams sugar
1 tbsp. pure vanilla extract
1/2 cup cold water
6 ounces bittersweet chocolate, chopped
4 ounces (1 stick) unsalted butter
1/3 cup (3 ounces, 90 grams) half-and-half
3 tablespoons honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1) Peel the potatoes, cut them and boil them until they are tender, about 8 to 10 minutes (do not let them get mushy). Drain the potatoes and let them sit in the strainer for 5 minutes to steam off the liquid. Put the potatoes through a ricer or a food mill fitted with a medium disk (I just used a fork). You will have 1 cup of riced potatoes. Do not pack them in, discard any excess. Set the potatoes aside.
2) Preheat the oven to 350 F.
3) Prepare the pan: Butter a 10-inch Bundt pan. Mix the 2 tbsp. of flour with the 2 tbsp. of cocoa powder. Dust the pan with this flour-cocoa mix, shaking out the excess. Place the pan in the fridge to set the coating.
4) Sift the flour and baking soda together in a bowl.
5) Stir in the salt and pepper. Set the bowl aside.
6) Put the chocolate and honey in a bowl.
7) Pour the boiling water over the chocolate and honey. Let it rest for 3 to 4 minutes.
8) Whisk the chocolate, honey and water together. Set aside.
9) In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and shortening until slightly pale, about 2 minutes.
10) Add the sugar and cream for another 2 minutes.
11) Add the eggs, one at a time.
12) Add the vanilla.
13) Add the riced potatoes.
14) Slow down the speed and pour the chocolate honey mixture into the bowl, mixing until fully incorporated.
15) Add the dry ingredients in 3 additions, alternating with the cold water, beginning and ending with the dry ingredients. Don’t overmix.
16) Scrape the batter into the prepared pan. Smooth the top. Tap the pan on the counter a few times to settle air pockets.
17) Bake for 65 to 70 minutes.
18) Transfer the pan from the oven to a wire rack. Let the cake cool for 10 to 15 minutes.
19) Unmold the cake and let cool completely.
1) Melt the chocolate and butter in a heatproof bowl set over a bain-marie. Once melted, remove bowl from the heat.
2) Heat the half-and-half until it is slightly warm to the touch.
3) Pour the half-and-half into the bowl of melted chocolate and butter, whisking until combined.
4) Add the honey, vanilla and salt.
5) Let the glaze cool for 5 to 10 minutes.
6) Place a baking sheet beneath a wire rack and set the Bundt cake on the wire rack.
7) While the glaze is still warm and liquid, pour it onto the Bundt cake. This way, the excess glaze can be recuperated from the baking sheet.
Wait 1 hour before serving the cake in order to let the glaze set.