Double Chocolate Bundt Cake

Name: Double Chocolate Bundt Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Bundt Cake
Cuisine: American
Ingredients: 2 1/4 c all-purpose flour; 1 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 3/4 c unsweetened cocoa; 1 tsp instant espresso-coffee powder; 3/4 c hot water; 2 c sugar or splenda; 1/3 c vegetable oil; 2 large egg whites; 1 large egg; 1 oz (1 square) unsweetened chocolate,melted; 2 tsp vanilla extract; 1/2 c buttermilk; mocha glaze (optional)

By LINDA BAILEY
@miffed13

There is no comparing this to a Bundt cake made with a mix. Only a from-scratch cake could be this moist and rich. This mocha glaze is an indulgence; you can also sprinkle the cake with confectioners' sugar, if you like. This one is from Good Housekeeping.

Rating:

★☆☆☆☆ 1 vote1

Comments:

2 Comments

Serves:

Bundt Cake

Prep:

30 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 1/4 c

all-purpose flour
1 1/2 tsp

baking soda
1/2 tsp

baking powder
1/2 tsp

salt
3/4 c

unsweetened cocoa
1 tsp

instant espresso-coffee powder
3/4 c

hot water
2 c

sugar or splenda
1/3 c

vegetable oil
2 large

egg whites
1 large

egg
1 oz

(1 square) unsweetened chocolate,melted
2 tsp

vanilla extract
1/2 c

buttermilk
·

mocha glaze (optional)
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How to Make Double Chocolate Bundt Cake

Step-by-Step

Preheat oven to 350 degrees. Grease 12-cup Bundt pan. On sheet of waxed paper, stir together flour, baking soda, baking powder, and salt. In 2-cup measuring cup, mix cocoa, espresso-coffee powder, and hot water until blended; set aside. In large bowl, with mixer at low speed, beat sugar, oil, egg whites, and whole egg until blended.
Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low; beat in cocoa mixture, chocolate, and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat just until combined, scraping bowl occasionally with rubber spatula.
Pour batter into prepared plan. Bake 45 minutes, or until toothpick inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. With small knife, loosen cake from side of pan; invert onto wire rack. Cool completely. Meanwhile, prepare Mocha Glaze. Place cake on cake plate; pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.
Mocha Glaze: In medium bowl, combine 1/4 teaspoon instant espresso-coffee powder and 2 tablespoons hot water; stir until dissolved. Stir in 3 tablespoons unsweetened cocoa, 3 tablespoons dark corn syrup, and 1 tablespoon coffee-flavored liqueur until blended. Stir in 1 cup confectioners' sugar until smooth. Makes about 1 cup.

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