DARK CHOCOLATE BUNDT® CAKE
This amazing chocolate Bundt® cake boasts notes of vanilla and coffee with rich chocolate flavor. Moist, delicious, and beautiful with a simple sugar dusting on top.
Provided by Naomi Hahr
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.
- Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.
- Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 55.4 g, Cholesterol 73.1 mg, Fat 19.1 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 161.4 mg, Sugar 34.8 g
KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE
This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my recipe#78579 for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my recipe#315210
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set rack to second-lowest position.
- Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
- In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
- Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
- Cool in pan for about 15-20 minutes before removing.
- Frost or glaze if desired when completely cooled.
- STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
CHOCOLATE BUNDT CAKE
Guaranteed to satisfy any chocolate craving, this is an excellent cake to keep in mind when you have a houseful of guests. The ganache glaze makes it dressy enough for dessert after a special dinner.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Make the cake: Preheat oven to 325 degrees. Butter a 14-cup Bundt pan. In a large bowl, whisk together flour, cocoa, baking soda, and salt. Mix milk and sour cream in a glass measuring cup.
- With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
- Transfer batter to prepared pan; smooth top with an offset spatula. Bake until a cake tester comes out clean, about 55 minutes. Transfer pan to a wire rack to cool completely.
- Make the glaze: Place chocolate in a heatproof bowl. Bring cream to a simmer in a small saucepan; pour over chocolate. Let stand 2 minutes. Add butter, and mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cake.
WHISKEY-SOAKED DARK CHOCOLATE BUNDT CAKE
This recipe is a more sophisticated (and boozier) version of one found in Maida Heatter's "Book of Great Chocolate Desserts." The cake is rich, dense and full of chocolate, with a spicy, peppery, burnt caramel tang.
Provided by Melissa Clark
Categories snack, cakes, dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
- Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
- Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
- On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
- Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners' sugar if you like.
Nutrition Facts : @context http, Calories 440, UnsaturatedFat 7 grams, Carbohydrate 53 grams, Fat 23 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 208 milligrams, Sugar 34 grams, TransFat 1 gram
RICH & MOIST DARK CHOCOLATE CAKE (USES CAKE MIX)
This is a decadent and rich moist dark chocolate cake recipe, but it's quick & easy as a boxed cake mix is used. You can make this simple in a bundt pan & serve without frosting with just a dusting of confectioners sugar... or you can prepare it our favorite way by making it into a delicious layer cake using canned or homemade dark chocolate frosting... This is my hubby's favorite that I make for him on Valentine's Day and his Birthday every year...
Provided by BlondieItaliana
Categories Dessert
Time 40m
Yield 1 cake, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spray two 8" pans with cooking spray (or spray bundt pan).
- Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
- Stir in chocolate chips by hand then pour batter evenly into pans.
- Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
- Cool completely before frosting.
Nutrition Facts : Calories 560.3, Fat 31, SaturatedFat 10.1, Cholesterol 78.6, Sodium 592.5, Carbohydrate 66.5, Fiber 2.6, Sugar 41.4, Protein 8.7
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- Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth.
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