Chocolate Bundt Cake

Chocolate Bundt Cake might be a good recipe to expand your side dish recipe box. One portion of this dish contains around 10g of protein, 12g of fat, and a total of 511 calories. This recipe serves 8 and costs $1.79 per serving. This recipe from The Vintage Mixer requires light brown sugar, dark brown sugar, maple syrup, and yogurt. 1149 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 55%, which is solid. Confession #109: I Buy Too Much Chocolate… Strawberry Bundt Cake with White Chocolate Ganache, Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze, and Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F with a rack in the center and spray or generously butter and flour a bundt pan. In a saucepan reduce the coffee down to 1 cup by simmering for about 15-20 minutes. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder and chocolate, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.In a large mixing bowl, combine the eggs, yogurt, buttermilk and maple syrup. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) coffee/chocolate mixture, stirring all the while. Stir until well blended. Add the flour mixture, folding until just blended, using as few strokes as possible.Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until you press the cake with your index finger and it bounces back. You really don't want to over bake this cake - err on the slightly moist side if anything. Remove from the oven, and turn out onto a cooling rack after seven minutes.In a small, heavy pot heat up brown sugar and butter on medium low, stirring constantly. Once well combined and starting to thicken add in the whiskey and turn off the heat. Continue to stir until the whiskey is combined. Let cool, then refrigerate 30 minutes or more until ready to use. (the sauce does need some time in the fridge to thicken).Store in a jar in the fridge.

 

Step by step:

1. Preheat oven to 350F with a rack in the center and spray or generously butter and flour a bundt pan. In a saucepan reduce the coffee down to 1 cup by simmering for about 15-20 minutes.

2. Remove from heat, add the butter and stir until melted. Stir in the cocoa powder and chocolate, mixing until smooth, then set aside to cool, stirring occasionally to let off heat.In a medium bowl, whisk together the flours, sugar, baking soda, and salt. Set aside.In a large mixing bowl, combine the eggs, yogurt, buttermilk and maple syrup.

3. Whisk well, until nicely blended and uniform in appearance. Gradually add the (cooled) coffee/chocolate mixture, stirring all the while. Stir until well blended.

4. Add the flour mixture, folding until just blended, using as few strokes as possible.

5. Transfer the batter to the prepared pan and bake for 35 - 45 minutes if using the bundt pan, or until you press the cake with your index finger and it bounces back. You really don't want to over bake this cake - err on the slightly moist side if anything.

6. Remove from the oven, and turn out onto a cooling rack after seven minutes.In a small, heavy pot heat up brown sugar and butter on medium low, stirring constantly. Once well combined and starting to thicken add in the whiskey and turn off the heat. Continue to stir until the whiskey is combined.

7. Let cool, then refrigerate 30 minutes or more until ready to use. (the sauce does need some time in the fridge to thicken).Store in a jar in the fridge.

Nutrition Information:

covered percent of daily need

 

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