I made this delightful recipe tonight and we are lovingly calling it the chocolate monstrosity cake! I did top it with semi sweet ganache, melted white chocolate, and mini chocolate chips too. Wish I could post a picture because it is absolutely yummy looking not to mention insanely good! Thanks for sharing! I don’t generally have buttermilk on hand so I used an old trick my grandmother taught me by using a tablespoon of lemon juice or white vinegar and enough milk or cream to make a cup and it came out amazing!
THE BEST CHOCOLATE BUNDT CAKE
PREP TIME
30 mins
COOK TIME
60 mins
TOTAL TIME
1 hour 30 mins
This really is the best (and thankfully most foolproof) chocolate cake around. With a rich, thick glaze, this little beauty is great the day you make it, but even better after a day or two in the fridge.
INGREDIENTS
Chocolate Cake:
1¼ cups + 1 Tbsp Brewed Coffee
¾ cup Dutch Process Cocoa Powder
2¼ cups Sugar
1¼ tsp Salt
2½ tsp Baking Soda
2 Eggs
1 Egg Yolk
1¼ cups + 1 Tbsp Buttermilk
1 cup + 2 Tbsp Canola Oil
1½ tsp Vanilla Extract
2½ cups + 2 Tbsp All Purpose Flour, sifted
Chocolate Glaze:
3 oz Unsweetened Chocolate, roughly chopped
6 Tbsp Unsalted Butter
1½ cups Powdered Sugar
¼ cup Sour Cream
⅛ cup Brewed Coffee, at room temp
INSTRUCTIONS
- Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
- Make the Cake: Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
- get full recipes @ inquiringchef.com
THE BEST CHOCOLATE BUNDT CAKE
4/
5
Oleh
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