Dollys Chocolate Bundt Cake Recipes

DOLLY'S CHOCOLATE BUNDT CAKE

Dolly's Chocolate Bundt Cake image

A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes

Yield Makes 1 large cake

Number Of Ingredients 17

Ingredients

1 cup finely chopped unsweetened chocolate
1/2 cup sugar
1/3 cup (5 1/3 tablespoons) unsalted butter
2/3 cup heavy cream
2 tablespoons rum or brandy (optional)
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon coarse salt
1/2 cup chopped semisweet chocolate
1/2 cup chopped walnuts (optional)
1 cup buttermilk

Steps:

Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan.
To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.

CHOCOLATE KAHLUA® CAKE

Chocolate Kahlua® Cake image

There isn't much to say except fa-bu-lous!

Provided by sister-woman

Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur

Time 1h45m

Yield 12

Number Of Ingredients 11

Ingredients

cooking spray
1 (16.5 ounce) package devil's food cake mix
1 (8 ounce) container sour cream
4 eggs
½ cup coffee-flavored liqueur (such as Kahlua®)
½ cup vegetable oil
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons grated orange zest
1 teaspoon ground cinnamon
1 (12 ounce) package mini chocolate chips
1 tablespoon confectioners' sugar, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g

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