• Jen Vondenbrink

Chocolate Buttermilk Bundt Cake


This was an experiment gone right! I took my favorite chocolate cake recipe and converted it into a bundt cake. This can make a great centerpiece for dessert or just as a snack cake!

Ingredients:

2 cups Flour

2 cups Sugar

1 cup Cocoa

2 tsp Baking Soda

1 tsp Baking Powder

1 tsp Salt

2 Eggs

1 Egg White

1 cup Buttermilk

1 cup Warm Water

2 Tbsp + 2 tsp Oil

1 tsp Vanilla


Method:

Preheat oven to 350℉.

Generously butter a bundt pan. Then dust with flour.


Combine the cocoa and warm water in a bowl. Make sure to dissolve any lumps of cocoa. Once combined, mix in buttermilk, oil, vanilla, eggs, and egg white.


In another bowl, combine dry ingredients; flour, sugar, baking soda, baking powder, and salt.


Pour wet ingredients into dry ingredients. Mix thoroughly, but do not overmix. Pour gently into prepared bundt pan. Tap gently to pop some of the bubbles.


Bake in the oven for about 40 minutes. Check by inserting a toothpick into the center of the bundt and the toothpick comes out clean.


Once baked, let cool on a cooling rack in a pan for about 20 minutes. The cake has to cool and firm up a bit.


Then invert onto another cooling rack. Let cool completely. Dust with confectioners sugar.


Serve as is or with whipped cream or vanilla ice cream.



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