Wednesday, March 26, 2014

Chocolate Buttermilk Bundt Cake

I adore chocolate cake, and this recipe is one of my absolute favorites. Normally, I think a cake tastes better on the first day it's baked, but this one's chocolate intensity is even better on the second day.

This is fancy enough for a holiday, family reunion, or any time you want people to be in awe of your fabulous baking skills. It really is that good.

Recipe for Chocolate Buttermilk Bundt Cake


For the cake:
1 1/4 cups plus 1 tablespoon brewed coffee
3/4 cup cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 tablespoon buttermilk
1 cup plus 2 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 tablespoons all-purpose flour, sifted
For the glaze:
 1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
1/8 teaspoon salt
4 tablespoons whole milk
2 teaspoons pure vanilla extract
Preheat oven to 350 degrees.
Butter and flour a 10-inch Bundt pan and set aside.
Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently.  Remove from the heat and let come to room temperature.
With an electric mixer,  mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute.  Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes.  Add the cooled cocoa mixture and mix on medium speed for 3 minutes.  The batter will be very loose.  Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Let the cake cool in the pan about 30 minutes, and then invert onto a cake plate.
To make the glaze, in a medium bowl whisk together powdered sugar, cocoa powder, and salt.  Add 2 tablespoons of milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.
Slowly pour glaze over cake, guiding the glaze with a spatula.
Serves 8-10.


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