Dark Chocolate Bundt Cake
Hello Hello! Today, we are going to dive deep into some chocolate (literally) and I'm so so excited because it's one of my all time favorite recipes. It's Dark Chocolate Bundt Cake time friends!!!!!!!
I'm obsessed with Bundt Cakes mainly because of their shape. Every time I flip that cake upside down, I'm left speechless ya'll. Bundt Pans are literally one of the best things invented and I'm here for it.
If you've never made a Bundt before, you're probably thinking "what the hell is she talking about???". Well, let's get you up to speed.
To make a Bundt Cake, the first thing we need is a bundt pan. There are 2 types of pans you can go with; a silicone pan or an aluminum/steel pan. These pans come in a variety of shapes and it's this shape that really adds the 'WOW' factor to it. The material and shape you choose is up to you - I recommend doing a few google searches to figure out your preference.
The recipe below however, will work with any. So, that's great news!
One thing to remember if using a silicone pan is to grease and flour it well (and I mean really well) to ensure the cake can be removed once baked.
How to get a super duper soft interior in your cake?
The answer is wet ingredients! Yes, you read it right - the more wet/liquid-y your cake batter is, the softer the cake will be. And in this recipe, we achieve that wetness by adding 3 things; oil, water and buttermilk (p.s we make our own buttermilk by mixing milk and lemon juice because who has buttermilk lying around in the fridge... am right?!).
So, just keep these in mind while following the recipe below and you'll get yourself the most incredible cake ever!
Dark Chocolate Bundt Cake
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 1.5 hours
Serves: 1 Standard Bundt Cake
For the Cake:
2 cups all purpose flour
2 cups granulated sugar
1 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter
1/2 cup olive oil
1/3 cup unsweetened cocoa powder
1 cup water (rtp)
1/2 cup buttermilk (If you do not have buttermilk, simply make it my mixing 1/2 cup milk with 1/2 tbsp lemon juice)
2 tsp vanilla extract
1 cup Lily's almond dark chocolate chunks
For the Toppings:
1/4 cup Lily's dark chocolate chunks, melted
2 tbsp chopped pecans
Grease and flour a standard sized Bundt Cake pan - this could be a silicone bundt pan or an steel/aluminum bundt pan. If using a silicone bundt pan, then place the greased pan on a regular baking tray just like this.
Preheat oven to 350°F.
In a large bowl, mix together flour, sugar, baking soda, salt and cinnamon. Set aside.
In a medium saucepan over medium heat, melt the butter. Then, mix in oil, cocoa powder and water. Bring the mixture to a boil while mixing continuously.
Pour the hot butter mixture into the flour mixture and mix until combined.
Next, add the buttermilk, eggs and vanilla and mix well. Finally, fold in the chocolate chunks.
Pour the batter into the prepared Bundt Cake pan and bake for 55 to 70 minutes.
Once the 55 minutes are up, insert a skewer / toothpick to see if the interior is fully baked - if the skewer / toothpick comes out clean only with a few moist crumbs, the cake is fully baked and you may remove it from the oven. Otherwise, let bake for the remaining 15 minutes.
Let the cake cool in the pan for 5 to 10 minutes. Then, invert onto a plate. Once the cake has fully cooled, pour the melted dark chocolate on top of the cake and sprinkle with pecans.
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