Spiced and Glazed Chocolate Chip Cake
2 1/2 cups unsifted bleached all-purpose flour (I used unbleached)
1/2 cup unsifted bleached cake flour
1 3/4 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp freshly grated nutmeg
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
2 cups miniature semisweet chocolate chips
1/2 pound (2 sticks) unsalted butter, softened
2 cups vanilla-scented granulated sugar (store the pod from a scraped vanilla bean in your sugar jar)
4 large eggs
2 3/4 tsp intensified vanilla extract (store half a scraped vanilla bean pod in your vanilla bottle, fold it over if necessary)
1 cup milk
3 ounces (3 squares) unsweetened chocolate, coarsely chopped
6 tbsp (3/4 stick) unsalted
1/3 cup plus 2 1/2 tbsp superfine sugar
1 tbsp cornstarch
pinch of salt
1/2 cup milk
1 1/4 tsp pure vanilla extract
1/4 tsp light corn syrup
Spray a 10" Bundt pan with nonstick cooking spray and preheat the oven to 350°F.
Sift the flours, baking powder, salt, and spices onto a sheet of waxed paper. Put the chocolate chips in a bowl and toss with 1 tbsp of the flour & spice mixture.
In a large mixing bowl cream the butter for 3 minutes with an electric mixer or beaters. Add the sugar in three additions, beating for 30 seconds or so between additions. Then beat for another minute before beating in the eggs separately, again beating for 30 seconds after each addition. Add the vanilla extract.
Add the sifted flour and spice mixture in three additions alternating with the milk. Then stir in the chocolate chips. Put the batter in the Bundt pan and smooth the top with a spatula.
Bake for about 55 minutes to an hour or until a toothpick poked in the middle comes out clean. Cool the cake in the pan on a rack for about ten minutes and then invert onto another rack and cool completely. Glaze the cake when it's completely cool (put some waxed paper under the rack to catch the drips).
To prepare the glaze:
Melt the chocolate and butter in a saucepan over low heat, stirring often.
Sift the sugar, cornstarch, and salt into a bowl. Add the milk and blend well. Stir the milk mixture into the pan with the chocolate and butter and bring to a boil, stirring but not whisking the whole time. I had trouble here as the glaze separated as soon as it hit a boil. I did use 2% milk, maybe that was the problem. Anyway you're supposed to let it bubble for a minute or two while stirring and then remove from the heat. I just removed it from the heat immediately and whisked it until the glaze came back together. It wasn't as shiny as it had been though.
Rub the glaze through a seive and stir in the vanilla and corn syrup. Stir the glaze for two minutes and then spoon it over the cooled cake.
-adapted from Baking by Flavor, Lisa Yockelson