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Chocolate Bundt Cake

Chocolate Bundt Cake recipe image
This decadent Chocolate Bundt Cake features a deep chocolate flavor enhanced with instant coffee and buttermilk. The batter is light and airy, achieved by beating eggs and sugar until thick and pale. It is finished with a smooth bittersweet chocolate glaze and a sprinkle of toasted hazelnuts or almonds, making it a perfect centerpiece for any dessert table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 320
Dietary: Vegetarian
Description
This decadent Chocolate Bundt Cake features a deep chocolate flavor enhanced with instant coffee and buttermilk. The batter is light and airy, achieved by beating eggs and sugar until thick and pale. It is finished with a smooth bittersweet chocolate glaze and a sprinkle of toasted hazelnuts or almonds, making it a perfect centerpiece for any dessert table.
Ingredients
  • Eggs
  • Egg whites
  • All-purpose flour
  • Unsweetened cocoa powder (preferably Dutch-process)
  • Baking powder
  • Baking soda
  • Salt
  • Buttermilk
  • Fruit puree fat replacement (homemade or store-bought)
  • Canola oil
  • Instant coffee granules
  • Pure vanilla extract
  • Granulated sugar
  • Chopped hazelnuts or almonds
  • Bittersweet or semisweet chocolate, coarsely chopped
  • Milk
Directions
  1. 1
    Preheat oven to 325F (165C). Lightly oil a 12-cup Bundt pan or coat it with nonstick spray.
  2. 2
    Place eggs and egg whites in a large mixing bowl and set bowl in a pan of hot water; stir occasionally to warm eggs.
  3. 3
    Meanwhile, sift flour, cocoa, baking powder, baking soda and salt into a medium bowl. Set aside.
  4. 4
    In another medium bowl, whisk buttermilk, fruit puree, oil, coffee granules and vanilla. Set aside.
  5. 5
    Remove bowl of eggs from water. Beat with an electric mixer on low speed. Gradually add sugar. Increase mixer speed to high and continue beating until mixture is thick and pale, about 5 minutes.
  6. 6
    With a rubber spatula, alternately fold reserved dry ingredients and buttermilk mixture into egg mixture, making 3 additions of dry ingredients and 2 additions of buttermilk mixture.
  7. 7
    Scrape batter into prepared pan. Bake for 50 to 60 minutes, or until top springs back when touched lightly and cake shrinks away slightly from sides of pan.
  8. 8
    Place on a wire rack to cool for 10 minutes. Loosen edges and invert cake onto rack. Cool completely.
  9. 9
    To make glaze: Spread hazelnuts (or almonds) in a shallow pan and bake in a 325F oven for 5 to 7 minutes, or until fragrant. Let cool.
  10. 10
    In a small heavy saucepan, combine chocolate and milk; heat over low heat, stirring, until glaze is smooth.
  11. 11
    Place cake on a serving plate. Carefully pour warm glaze over cake, letting it drip down the sides. Sprinkle with nuts.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 15g24%
Saturated Fat 5g25%
Cholesterol 40mg14%
Sodium 250mg11%
Total Carbohydrate 45g15%
Dietary Fiber 2g8%
Sugars 30g
Protein 5g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/chocolate-bundt-cake/