I had pencilled in the correct amount of sugar in the “Bouchon” book but where I got the correction from…no idea! At any rate, it’s exceedingly rich but good!
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gosh this is good.
There is only 1 recipe in Bouchon Bakery with the amounts I listed. I didn’t realize there is another book called Bouchon.
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A small no-knead boule after a long time, using the Serious Eats-adapted method.
Tangzhong, 3 days in the fridge (with a couple of mis-steps along the way, when I thought I would bake it, then had to leave, so put it back in the fridge).
Baked covered for longer (30 mins) for a softer / thinner crust, it took about 50 mins total in a glass casserole in my countertop oven.
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Comparison courtesy the internet: the version in the Bouchon (Bistro) cookbook is a larger-scale, richer recipe compared to the refined, smaller-yield version in the Bouchon Bakery cookbook.
| Ref [1, 2, 3, 4, 5, 6] | Bouchon (Bistro) | Bouchon Bakery |
|---|---|---|
| Yield | 12 large or 16 muffin-sized | 18–20 small (cork-sized) |
| Texture | Denser, more brownie-like | Slightly lighter, “tighter” crumb |
| Cocoa Powder | 1 cup (unsweetened) | 1.7 oz (~1/2 cup + 2 tbsp) |
| Butter | 12 oz (3 sticks), melted/warm | 5 oz (1.25 sticks), “creamy” |
| Eggs | 3 large eggs | 75g (~1.5 large eggs), whisked |
| Sugar | 1.5 cups + 3 tbsp | 5.7 oz (~3/4 cup + 1 tbsp) |
| Chocolate | 6 oz semisweet, chopped | 4 oz (~1/2 cup) chocolate chips |
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Beautiful cake and I’m yearning to send a fork thru the screen for a taste! Now I just need to convince my husband that we can “afford” the diversion 3 C rhubarb to this cake rather than ONLY repeats of upside down cake.
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Time to invoke “baker’s choice”. 
OK. Thanks to you all for the info and investigation. Now I need to make both choco bouchon and rhubarb cake.
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I love Rustic Fruit Desserts (whence the recipe), but somehow have never made this cake. I passed some lovely looking rhubarb in the market today, and I have some buttermilk that needs using…
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you won’t regret it! remind me: does the recipe in the book include lemon oil? (i think it’s a requirement, but i can’t remember if it’s in the book.)
ETA: oh, that’s not true: i also don’t follow the advice from the website’s version of the recipe to “sprinkle the remaining rhubarb over the top of the cake before baking.” This always led to scorched rhubarb for me, so I incorporate all of it into the batter.
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I’m not where I can look at my copy, but based on the comments on EYB, it appears that the book recipe does include it. Luckily, I just bought the trio of Boyajian citrus oils.
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Regarding the Lemon Buttermilk Bundt Cake in “Rustic Fruit Desserts” pg.30,
Smitten Kitchen has “translated” the volume measurements to metrics, she calls the cake Triple Berry Bundt attributing it to the book. Weight of flour per cup is roughly 140g. Having made both the rhubarb and the berry, my tasters found the rhubarb to be subtle and the berry to be packed with pow…she uses a lot of berries! Both are good depending on what your end goal is, Springtime rhubarb or summer berries.
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I’ve made the lemon bundt from the book (small bundtlettes). We liked it, but found (as with most rhubarb baking) it was best the first day, and then OK after that if left uncovered overnight. So much moisture! I’ll have to take a look at the berry version, also - the season is coming! 
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May I suggest putting it on a small cake rack uncovered? I just cover the cut part with Saran and store it in the microwave overnight. The rack seems to help with the moisture factor, I also use that “ method” with fruit tarts.
I’ll try it - thanks!
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I make Claire Saffitz’s rhubarb custard cake every year - and it’s the reason I have 4 rhubarb plants - just to make this cake! I use 1 tablespoon of vanilla instead of rum
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This looks amazing. I am going to make it.
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Last night, I threw together a quick apple/cinnamon cake using some leftover juice from a can of sweet potatoes (that I had previously frozen). The cake was too hot to frost, so I put it in the fridge with plans to make a vanilla icing this afternoon.
Well, it appears someone did some midnight snacking…
I asked Sunshine if she still wanted me to frost it. She said “No, just serve it hot with some vanilla ice cream on top”
I was told the smell was incredible and the food “Sirens” were singing their little song, so she had to get up and get a piece (in the middle of the night).
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The team I am leaving 
Sure that I will be baking for the new one too!
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Love that recipe…
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