The Best Chocolate Bundt Cake Ever
The first time I made the Best Chocolate Bundt Cake was back in 2012. I was a young married lady and an even younger blogger, slowly teaching myself how to cook and bake and living on the thrill of anything even halfway decent coming out of my oven.
Then this cake happened. For a fledgling baker, tackling a homemade bundt cake with a from-scratch glaze felt like an Olympic task. I remember how nervous I was when it was time to flip the cake out of the pan. Even years later, my palms get a little sweaty during this step.
But there was nothing to fear. The cake popped easily out of the pan and onto the plate. I did a little happy dance, then smothered the cake with the glaze and cut myself a slice.
I would tell you to serve it with ice cream or milk, but on this rare occasion, I believe the cake stands best alone, in all of its dark chocolatey glory.
If you’re looking for a show stopping dessert, the answer to an insatiable chocolate craving, or just a way to get your baking mojo back, I can’t recommend this cake enough. If it can survive my fumbling 2012 baking skills and pictures like this to become one of my most made and best reviewed recipes, it’s certainly worth a try.
Ingredients
FOR THE CAKE:
FOR THE GLAZE:
Instructions
1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
4.......................................
for full recipes please see : neighborfoodblog.com
Then this cake happened. For a fledgling baker, tackling a homemade bundt cake with a from-scratch glaze felt like an Olympic task. I remember how nervous I was when it was time to flip the cake out of the pan. Even years later, my palms get a little sweaty during this step.
But there was nothing to fear. The cake popped easily out of the pan and onto the plate. I did a little happy dance, then smothered the cake with the glaze and cut myself a slice.
I would tell you to serve it with ice cream or milk, but on this rare occasion, I believe the cake stands best alone, in all of its dark chocolatey glory.
If you’re looking for a show stopping dessert, the answer to an insatiable chocolate craving, or just a way to get your baking mojo back, I can’t recommend this cake enough. If it can survive my fumbling 2012 baking skills and pictures like this to become one of my most made and best reviewed recipes, it’s certainly worth a try.
Ingredients
FOR THE CAKE:
- 2 1/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/3 cups brewed coffee
- 1 1/4 teaspoons Kosher salt (reduce to 1 teaspoon if using table salt)
- 2 1/2 teaspoons baking soda
- 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted
- 1 cup plus 2 Tablespoons canola oil
- 2 large eggs
- 1 1/3 cups buttermilk
- 1 egg yolk
- 2 teaspoons vanilla extract
FOR THE GLAZE:
- 3 cups powdered sugar
- 1/2 cup sour cream, at room temperature
- 1/4 cup half and half or cream
- 1/4 cup brewed coffee, cooled
- 3/4 cup unsalted butter
- 6 oz. unsweetened chocolate
Instructions
1. Preheat the oven to 350 degrees. Grease and flour a 10 in round bundt pan. Set aside.
2. For the cake: Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
3. In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk. Beat on low speed for about 1 minute. Add buttermilk, oil, and vanilla and beat for another minute or so.
4.......................................
for full recipes please see : neighborfoodblog.com
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