As you may know my next goal for my photography business is to move into photographing food for restaurants, chefs, cook books, farmers, foodies, and bloggers. I am currently enrolled in Sarah’s, from Broma Bakery, Advanced Foodtography 6 week course. I have always been nervous to photograph food because I was not confident in my styling or presentation, but with the help of Target’s Hearth & Hand dinnerware , Caleb’s handy-work in the kitchen, and some of my hand-painted-backdrop-boards, I think I did pretty well for this week’s homework assignment.
For food photography styling practice, I made a Chocolate Fudge Bundt Cake. My favorite part about photographing desserts, and cakes in general, is being able to scatter crumbs all over the canvas. I love the chaos + elegance I was able to implement into the images with various croppings and arrangement of the elements. The next best part about shooting desserts, is getting to eat it!
The cake was great – Caleb took it to his work for his co-workers. What I enjoy most about bundt cakes is the unique shape; they always look so pretty without excessive effort or decorating. I also liked that this recipe included coffee. There aren’t many things I love more than dark chocolate paired with coffee.
I’ve included links to the things I used to style my cake images for those interested in updating their flatware and dinnerware for Spring.
CHOCOLATE FUDGE BUNDT CAKE
- 1 cup brewed coffee*
- 16 tablespoons (1 cup) unsalted butter
- 3/4 cup unsweetened cocoa powder, Dutch-Process Cocoa preferred
- 2 cups sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup sour cream or yogurt (regular or Greek), full-fat preferred
- *See “tips,” below, for coffee alternatives.
- 2/3 cup chopped bittersweet or semisweet chocolate, or chocolate chips
- 1/4 cup heavy or whipping cream
- 1 tsp Vanilla Extract
- Preheat the oven to 350°F.
- To make the cake: Place the coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
- While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
- Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
- In a separate bowl, whisk together the vanilla, eggs, and sour cream or yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
- Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Pssst: a pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.
- Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
- To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
- Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.
- Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
- I highly recommend using brewed coffee in this recipe; it enhances the cake’s chocolate flavor. However, you may substitute water, juice, or even stout beer for the coffee.