Chocolate Buttermilk Bundt Cake
User Reviews
5
Chocolate Buttermilk Bundt Cake
Description
The Chocolate Buttermilk Bundt Cake combines flour, sugar, cocoa powder, salt, and baking soda into a dry mix, which is blended with wet ingredients including eggs, buttermilk, vegetable oil, boiling water, and vanilla extract. The boiling water awakens the cocoa’s flavor and contributes to a moist texture. The batter is thick and poured into a thoroughly greased bundt pan before baking at 350°F for about an hour, with doneness indicated by the cake’s spring-back to the touch.
Once completely cooled, the cake is covered in a ganache made by heating heavy cream until close to simmering, then pouring it over chocolate chips, allowing the mixture to sit before stirring into a smooth, shiny glaze. The ganache is drizzled or poured over the cake and set for an hour to develop a slightly firm coating.
This cake offers a rich, chocolate flavor with a tender crumb from the buttermilk and oil, contrasted by a luscious ganache topping. It is appropriate for serving as a dessert or during celebrations where a dense, chocolate bundt cake is desired.
Ingredients
Bundt Cake
- 3 cups all-purpose flour
- 2 cups sugar granulated white
- 2/3 cup cocoa powder unsweetened
- 1/2 teaspoon salt
- 1 tablespoon baking soda
- 2 large egg large
- 1 1/4 cup buttermilk
- 1 cup vegetable oil
- 1 cup water boiling hot
- 1 tablespoon vanilla extract
Ganache
- 1/2 cup heavy cream
- 1 cup chocolate chips
Instructions
Get Prepped
- Preheat your oven to 350°F.
- Thoroughly grease a bundt pan (mine is a 12 cup), and set aside.
Bundt Cake
- Add the dry cake ingredients to a large bowl, and whisk together.
- Add the wet ingredients, and mix until well blended. Mixture will be thick!
- Pour batter into the prepared pan.
- Bake for an hour (check at 50 mins) or until the cake springs back when touched lightly with a finger.
- Remove from oven and let cool completely before frosting.
Ganache
- While the cake is cooling, make the ganache by heating the heavy cream until it just begins to simmer. Then pour it over the chocolate chips and let it sit for a few minutes before stirring until smooth.Once the cake has cooled and the ganache has thickened slightly, drizzle it over the cake.
- Set your cake over a rack with something to catch all the drips!
- Let set for at least an hour.
- Slice, devour.
Notes
- The chocolate ganache topping should be allowed to set for at least an hour before slicing to prevent dripping and preserve presentation.
- Applying sprinkles after the ganache has set slightly helps them adhere and prevents them from sliding off.
- Use boiling hot water when mixing cocoa to bring out a deeper chocolate flavor and ensure a moist cake texture.
- Check for cake doneness around 50 minutes to avoid overbaking; it should spring back lightly when pressed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 42mg | 14% |
| Sodium | 447mg | 19% |
| Potassium | 191mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 51g | 102% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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