Hello Bundt Cake! I’m glad we’re friends again…
Quite a few of my previous Bundt cake efforts have ended up in flow-over/smoke-up-the-kitchen incidents and many, many stuck-to-the-pan cake crumble disasters. I almost gave up on Bundt cakes altogether, but I sure am glad I didn’t cause this triple chocolatey cake sure was worth the wait!! It’s moist and rich and full of chocolate flavor without being too heavy or dense. In my second test of the recipe, I decided more glaze is better and I doubled it…couldn’t you just slide down that glaze waterfall into the puddle of chocolatey goodness at the bottom…
The cake pairs really well with juicy fresh fruit and whipped cream. I served it with summer cherries for my Mother-in-Law’s birthday. YUM!
The recipe is a chocolate chip studded and resized version of the chocolate batter from my Oreo Upside-Down Sheet Cake. It’s my new “go-to” chocolate cake batter. I’ve learned the hard way that baking spray (with flour) is very handy with preparing your Bundt cake pan as it really lubricates all the nooks and crannies to help prevent “stickage.” I’m so glad Bundt cakes and I are now on better terms as I love the unfussy nature of Bundt cake.
Chocolate Buttermilk Bundt Cake Step-by-Step Photos:
Thank you for spending some time in the cloud with me!
I hope you love the cake! ( : Tina
Chocolate Buttermilk Bundt Cake
- non-stick baking spray with flour
- 2/3 cup cocoa powder
- 1 1/2 cup semi-sweet chocolate chips divided
- 1 teaspoon instant espresso powder
- 2/3 cup boiling water
- 1 cup buttermilk *See note to make your own buttermilk
- 1 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 teaspoons vanilla extract
- 6 large eggs room temperature
- 5 tablespoons unsalted butter melted
- 3 tablespoons cocoa powder
- 2 cups confectioners' (powdered) sugar
- 1/4 cup milk room temperature
- Preheat oven to 350 degrees F. Arrange oven rack to lower third position. Place a baking sheet on the oven rack (will help Bundt pan to sit level in oven).
- Spray 12-15 cup Bundt pan with non-stick baking spray with flour.
- In heatproof bowl combine cocoa, ½ cup chocolate chips and espresso powder.
- Pour in boiling water and stir until mixture is melted and smooth.
- Allow to cool, then stir in buttermilk.
- In medium bowl stir together flour, salt and baking soda.
- Using stand mixer with flat (flex) beater or hand mixer, cream on medium speed: butter, granulated sugar and light brown sugar until light and fluffy.
- Add vanilla, then beat in eggs one at a time.
- Lower speed and mix in the following ingredients until just combined: 1/3 of the flour mixture, then ½ the chocolate mixture, 1/3 of the flour mixture.
- Scrape bowl. Then add the rest of the chocolate mixture and the rest of the flour mixture.
- Stir in the remaining cup chocolate chips.
- Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out with just a few crumbs.
- Allow cake to cool for 10 minutes.
- Place a cake platter over the pan and invert to release cake onto the platter.
- Whisk or use mixer to make glaze: Stir together butter, cocoa and half the confectioners’ sugar, then stir in milk.
- Add the rest of the sugar and stir until smooth. Drizzle glaze over cake when still slightly warm.