Chocolate Bundt Cake
User Reviews
4.9
42 reviews
Excellent
Chocolate Bundt Cake
Report
This super moist and rich Chocolate Bundt Cake has one secret ingredient that makes it super chocolatey and delicious!
Share:
Ingredients
Cake Pan Prep:
- 1 tablespoon vegetable shortening
- 2 tablespoons flour
- 1 tablespoon unsweetened cocoa powder
Chocolate Bundt Cake:
- 2 cups flour
- 3/4 cups unsweetened cocoa
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 1/2 cups unsalted butter , softened
- 2 1/2 cups sugar
- 5 eggs , room temperature
- 3 teaspoon vanilla extract
- 2 teaspoons instant espresso*
- 1 cup buttermilk
Topping:
- 1 cup fudge sauce
- powdered sugar
- Fresh Fruit**
Instructions
Cake Pan Prep
- Preheat the oven to 325°F. Grease a 10-inch bundt pan with vegetable shortening. Mix the flour and cocoa powder together and then flour pan, tapping out excess. Set aside.
Chocolate Bundt Cake
- In a medium mixing bowl, sift together the flour, unsweetened cocoa powder, fine sea salt and baking powder. Set aside.
- In a large bowl of stand mixer fitted with a paddle attachments, beat the butter for 3-4 minutes or until it pales and is light and fluffy. Add the sugar, continuing to mix. Add the eggs, one at a time, until yolk just disappears.
- Dissolve the instant espresso in 1/4 cup hot water. Add instant espresso and vanilla into wet batter until just combined.
- Alternating, add the buttermilk and dry ingredients until just mixed. Pour into prepared bundt pan.
- Place the bundt pan in the center of the oven and bake for 60-70 minutes. Use the toothpick test at 60 minutes.
- Remove and cool on a wire cooling rack for 10-15 minutes. Invert, tap the outside a few times with a wooden spoon, then release and flip.
Garnish
- Allow the cake to cool completely before topping peaks with hot fudge sauce, dusting with powdered sugar and garnishing with fresh fruit.
- If you've tried this recipe, come back and let us know how it was in the comments and rating!
Equipments used:
Notes
- *Use decaffeinated coffee, water or skim milk as a substitution. **Mini chocolate chips or peanut butter chips are also a good choice!
Nutrition Information
Show Details
Calories
599kcal
(30%)
Carbohydrates
79g
(26%)
Protein
8g
(16%)
Fat
30g
(46%)
Saturated Fat
17g
(85%)
Cholesterol
132mg
(44%)
Sodium
334mg
(14%)
Potassium
264mg
(8%)
Fiber
3g
(12%)
Sugar
52g
(104%)
Vitamin A
841IU
(17%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 79g | 26% |
| Protein | 8g | 16% |
| Fat | 30g | 46% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 132mg | 44% |
| Sodium | 334mg | 14% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 52g | 104% |
| Vitamin A | 841IU | 17% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
Other Recipes
You'll Also Love
