Nordic Ware Square Bundt® Cake Pan
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Proving the adage that it's hip to be square, our clever cake pan is the secret to baking a stylish geometric dessert with a beautifully sculpted design. To decorate your freshly baked cake, just add a simple glaze or sprinkling of confectioners' sugar.
- Durable, heat-responsive cast aluminum promotes even rising, uniform baking and a golden finish.
- Premium nonstick interior for easy release and quick cleanup.
- Use to bake our from-scratch chocolate cake recipes (see Recipes tab) or any Williams Sonoma Sonoma Bundt® Cake Mix.
- Made in USA by Nordic Ware, creators of the original Bundt® pan and a family-owned company since 1946.
- Dimensions & More Info
- 8 1/2" x 8 1/2" x 3 1/2" high.
- 10-cup cap.
- Made in USA.
- Use & Care
- Before each use, wash pan with hot, soapy water.
- Oven safe to 400°F.
- Use only wood, silicone, plastic or other nonmetal utensils to avoid scratching the surface.
- For best results, brush pan with a nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition.
- When pouring in batter, begin with a small amount, making sure that the liquid fills in all of pan's details. Pour in remaining batter.
- To prevent overflow, do not fill more than 3/4 full.
- Gently tap pan on counter several times to release excess air bubbles from batter.
- After baking, cool on a wire rack for 10 minutes.
- To unmold, tap pan firmly a few times. Invert onto a cooling rack and lift pan away.
- Allow cake to cool completely before decorating.
- Hand-wash. Dry thoroughly.
- Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
- A soft sponge or kitchen brush will remove baked-on food particles. You may need to scrub lightly.
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Chocolate Bundt Cake
3/4 cup (2 1/4 oz./65 g) cocoa powder, plus more for dusting
2 cups (10 oz./315 g) all-purpose flour
2 tsp. baking soda
1 tsp. table salt
2 tsp. instant espresso powder
1 cup (8 fl. oz./250 ml) hot water
12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, cut into 1/2-inch (12-mm) pieces
4 oz. (125 g) bittersweet chocolate, chopped
1 cup (7 oz./220 g) firmly packed light brown sugar
2 tsp. vanilla extract
1 cup (8 fl. oz./250 ml) buttermilk
Preheat an oven to 325°F (165°C). Grease a square Bundt pan and dust with cocoa powder; tap out the excess cocoa powder.
In a bowl, whisk together the 3/4 cup (2 1/4 oz./65 g) cocoa powder, the flour, baking soda and salt. In a heat-safe measuring cup, dissolve the espresso powder in the hot water. Set aside.
Put the butter in a large microwave-safe bowl and place the chocolate on top. Microwave on medium power for 2 minutes, then continue microwaving on high in 15-second increments until the chocolate looks wet and the butter is completely melted. Do not overheat. Stir gently but thoroughly until the mixture is smooth and free of lumps. Let cool slightly.
Whisk the sugar into the chocolate mixture until smooth, then whisk in the vanilla and eggs. Gently whisk in half of the espresso. Whisk in half of the flour mixture, followed by half of the buttermilk and the remaining espresso. Stir in the remaining flour mixture and buttermilk until smooth.
Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Using a serrated knife, saw off any cake that rose above the edge of the pan. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.
Chocolate Stout Cake
Cocoa powder for dusting
24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter
1 1/2 cups (12 fl. oz./375 ml) stout (such as Guinness)
1 cup (8 oz./250 g) sour cream
1 pkg. Chocolate Stout Cake Mix
Preheat an oven to 325°F (165°C). Grease a square Bundt pan and dust with cocoa powder; tap out theexcess cocoa powder.
In a microwave-safe bowl, melt the butter. Whisk in the stout and set aside to cool slightly.
In a large bowl, whisk together the eggs and sour cream until well blended. Whisk in the butter-stout mixture until well combined. Using a rubber spatula and working in two additions, fold in the cake mix until completely incorporated.
Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Using a serrated knife, saw off any cake that rose above the edge of the pan. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.
Williams-Sonoma Test Kitchen
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