|Nutritional Guidelines (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||26%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bake this moist, delicious chocolate cake in a bundt cake pan or tube pan. This is an excellent cake to make for guests or to take along to a potluck or family event.
Drizzle the easy chocolate glaze over this cake, or use your own favorite glaze on the cake. A mocha or orange glaze would be delicious choices as well, if you're feeling indulgent. However, a vanilla glaze works perfectly well if you're in the mood for something with a bit simpler of a flavor. Or simply dust the cake with sifted powdered sugar and serve with berries or warm preserves.
- For the Cake
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (room temperature)
- 2 cups granulated sugar
- 3 large eggs
- 2 large egg whites
- 1 tablespoon vanilla extract
- 1/3 cup very strong coffee (cooled)
- 2/3 cup milk
- For the Optional Chocolate Glaze
- 1 ounce semisweet chocolate (melted)
- 2 ounces unsweetened chocolate (melted)
- 2 tablespoons butter
- 1 1/2 cups sifted powdered sugar
- 3 tablespoons water (boiling, or a slight bit more, as needed)
- Pinch of salt
- 1/2 teaspoon vanilla extract
Note: while there are multiple steps to this recipe, this bundt cake is broken down into workable categories to help you better plan for preparation and baking.
Make the Bundt Cake
Gather the ingredients.
Heat the oven to 350 F/180 C/Gas 4. Generously grease and flour a 12-cup Bundt cake pan or similar tube cake pan.
In a bowl, combine the flour, cocoa, baking soda, and salt. Mix well to blend thoroughly.
In a large mixing bowl, cream the 1/2 cup of butter and the granulated sugar until light and fluffy.
Beat the eggs and egg whites into the creamed mixture and then beat in the 1 tablespoon of vanilla.
In a small bowl or cup, combine the coffee and milk.
Beat about one-third of the cocoa and flour mixture into the creamed mixture.
Then beat in half of the coffee and milk mixture.
Repeat with another one-third of the flour mixture and the remaining coffee and milk mixture.
Add the remaining one-third of the flour mixture and beat until well blended.
Spoon the batter into the prepared Bundt cake pan.
Bake in the preheated oven for 40 to 50 minutes or until a toothpick or wood skewer comes out clean when inserted in the cake.
Cool in the pan on a rack for 10 minutes.
Then invert onto the rack to cool completely.
Drizzle the optional glaze (below) over the cake or dust with sifted powdered sugar.
Serve and enjoy!
Optional Chocolate Glaze
Gather the ingredients.
In a bowl or pan over simmering water, combine the semisweet chocolate, unsweetened chocolate, and the 2 tablespoons of butter. Stir until the mixture is melted and smooth.
Remove from the heat and beat in the powdered sugar, boiling water, a pinch of salt, and 1/2 teaspoon of vanilla.
Drizzle the glaze over the cooled cake.
Slice, serve, and enjoy!
- Because Bundt cakes and tube cakes are deep, use longer bamboo or wooden skewers to test for doneness.