Chocolate Buttermilk Bundt Cake
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.
Chocolate Buttermilk Bundt Cake
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.
Servings Prep Time
15-18people 20minutes
Cook Time
50-55minutes
Servings Prep Time
15-18people 20minutes
Cook Time
50-55minutes
Ingredients
Cake:
  • non-stick baking spray with flour
  • 2/3cup cocoa powder
  • 1 1/2cup semi-sweet chocolate chipsdivided
  • 1teaspoon instant espresso powder
  • 2/3cup boiling water
  • 1cup buttermilk*See note to make your own buttermilk
  • 1 2/3cup all-purpose flour
  • 1teaspoon salt
  • 1teaspoon baking soda
  • 2/3cup unsalted buttersoftened
  • 1cup granulated sugar
  • 1cup packed light brown sugar
  • 4teaspoons vanilla extract
  • 6large eggsroom temperature
Glaze:
  • 5tablespoons unsalted buttermelted
  • 3tablespoons cocoa powder
  • 2cups confectioners’ (powdered) sugar
  • 1/4cup milkroom temperature
Instructions
  1. 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).
  2. Spray 12-15 cup Bundt pan with non-stick baking spray with flour.
  3. In heatproof bowl combine cocoa, ½ cup chocolate chips and espresso powder.
  4. Pour in boiling water and stir until mixture is melted and smooth.
  5. Allow to cool, then stir in buttermilk.
  6. In medium bowl stir together flour, salt and baking soda.
  7. 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.
  8. Add vanilla, then beat in eggs one at a time.
  9. 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.
  10. Scrape bowl.  Then add the rest of the chocolate mixture and the rest of the flour mixture.
  11. Stir in the remaining cup chocolate chips.
  12. Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out with just a few crumbs.
  13. Allow cake to cool for 10 minutes.
  14. Place a cake platter over the pan and invert to release cake onto the platter.
  15. Whisk or use mixer to make glaze: Stir together butter, cocoa and half the confectioners’ sugar, then stir in milk.
  16. Add the rest of the sugar and stir until smooth. Drizzle glaze over cake when still slightly warm.
Recipe Notes

*To Make Your Own Buttermilk Replacement: Add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup.  Fill the measuring cup with milk. Allow to sit for 5-10 minutes.