Double chocolate Bundt cake

Lynnda Cloutier

By
@eatygourmet

Points value: six
Dutch process cocoa makes this tender cake exceptionally dark and richSource: Unknown


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Ingredients

baking spray with flour
1 3/4 cup flour
1 cup granulated sugar
3/4 cup dutch process cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
two large eggs
1 cup low-fat buttermilk
2/3 cup packed brown sugar
2/3 cup strong brewed coffee
1/4 cup canola oil
1 tablespoon vanilla extract
1 cup semi sweet chocolate mini chips
fresh raspberries, optional

Directions Step-By-Step

1
preheat oven to 350°.Heavily coat a 12 cup nonstick Bundt pan with baking spray. Set aside.
2
Lightly spoon flour into dry measuring cup. Level with a knife. Mix flour and next five ingredients in medium bowl. In a large bowl, beat eggs and next five ingredients with a mixer at medium speed one minute or just until mixed. Add flour mixture to egg mixture. Beat at high speed one minute. Stir in chocolate Mini chips.
3
Pour batter into prepared pan. Bake at 350° 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan. Cool completely on wire rack. Dust with powdered sugar. Garnish with raspberries if desired. Serves 16.

About this Recipe

Course/Dish: Cakes