Double Chocolate bundt cake
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instant espresso coffee powder ir instant coffee
cooking oil (i use canola)
(1 square) unsweetened (melted) chocolate
buttermilk (i use the powder kind per can directions)
SATINY CHOCOLATE GLAZE
semisweet chocolate chips
Preheat oven to 350°. Prepare (I use Bakers Joy) 12" Bundt style cake pan
In med bowl stir together flour, baking soda, baking powder and salt. (If using the powdered buttermilk mix, add in this step)
In a 2 cup measuring cup, mix cocoa, instant coffee powder and hot water until blended. Set aside
In large bowl with mixer on low, beat sugar, oil egg whites and whole egg until blended. Increase speed to high & beat until creamy, @ min or so
Reduce speed back to low, beat in cocoa mixture, melted chocolate & Vanilla
Slowly add in flour mixture alternating between it & buttermilk (If using the liquid, If using the powder add the amount of water called for on package)beginning and ending with flour mix.
Beat until just combined, scraping bowl occasionally with a rubber spatula
Pour batter into bundt pan & bake 45-50 min (time may vary depending on your oven)or until toothpick insterted in middle comes out clean.
Cool in pan for 10 minutes then loosen cake & invert onto a wire rack. Cool completely
In a double boiler (if you don't have one, a glass bowl over a saucepan works well)over hot but not boiling water, combine chocolate chips, butter and corn syrup. Stir until melted & smooth.
Add vanilla & stir well.
Spread or Drizzle on cake, letting it run down the sides.
Strawberry Garnish & Chocolate dipped Strawberries are Optional.
Last Updated: Tue, Jan 29, 2013