Chocolate Buttermilk Bundt Cake

[The Quacker Factory]

#146811

Chocolate Buttermilk Bundt Cake Recipe

Ingredients

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

Glaze:

• 5 tablespoons unsalted butter melted
• 3 tablespoons cocoa powder
• 2 cups confectioners’ (powdered) sugar
• 1/4 cup milk room temperature

Directions

• 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.

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.

(This recipe was acquired from epicuricloud.com)

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