Tuesday, June 11, 2013

Dark Chocolate Bundt Cake

Rich, moist and very chocolaty. 
I like that the ingredients are always in
my pantry, so I can make it anytime.
It's a from scratch cake that's
just as easy to make as using a mix.
A bundt cake is always so impressive looking.
No complicated measurements or ingredients.
First: If you don't have buttermilk,
put 1T vinegar in a cup and add enough
milk to measure 1 C. Set aside.
Mix the dry ingredients in a large bowl.
Add the wet ingredients and mix well. 
This recipe only uses 2 eggs. I like that too.
Mix in the 1 C of hot water and vanilla last.
The batter will be very thin. Pour into a prepared
(baking sprayed) bundt pan.
Bake at 350 for 40-45 minutes until it tests done. 
Do not over bake. 
Let it cool in the pan for 15 minutes.
Turn out onto cake plate and let cool completely.
At this point you can just dust it with 
powdered sugar and call it a day or 
go all out and coat it with
Glossy Chocolate Icing.
For the icing use: 
 regular sugar, butter, milk, and cocoa.
Boil for 1-2  minutes and stir in vanilla.
Stir to cool until it starts to thicken just 
enough so that it will cling to the cake.
Quickly pour it over the cake before it gets too thick.
Cut and serve to impatiently waiting family.
I like to scoop up any icing that may have 
puddled in the middle and spread it over my slice.
It will be just as moist the next day.
So easy and you don't need to have a mix in
the house when you're craving chocolate cake.
I definitely like that!

Dark Chocolate Bundt Cake
2 C sugar
2 C flour
1/2 C cocoa
2 t baking soda
dash salt
Combine in a large bowl; then add:
1 C vegetable oil
1 C buttermilk *
2 XL eggs
Mix well with beaters, then add:
1 C hot water
1 t vanilla
Pour into a sprayed bundt pan. Bake at 350 for
about 40-45 minutes until done*. 
Let cool 15  minutes, then invert
onto a cake plate. Let cool completely before icing.

Glossy Chocolate Icing
1 C regular (granulated) sugar
1/4 C cocoa
1/4 C milk
1/2 C (1 stick) butter/margarine
1 t vanilla
Combine the first 4 ingredients in a saucepan 
and bring to a boil for 1-2 minutes. 
Add vanilla. Stir until cool enough to thicken
slightly and stick on the cake. Pour it on quickly
as it will start to get too thick. 

* 1T vinegar plus milk to equal 1 C
* Cake is done when the sides pull away 
from the pan and the top springs back 
when lightly touched.



  1. Rita, I love Bundt Cakes!!!
    This looks delicious.
    You did well!

    Have a delightful day,

  2. Wow, this looks so delicious. I could use a piece right now.
    Have a wonderful weekend,
    @ Eclectic Red Barn

  3. This looks so yummy! So pretty, too!

  4. Man, Rita! Trying to make us blow the summer time swimsuit diet?? I'm sold! I'll take a huge slice, please!

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  6. great recipe, rita, i even made a GF (gluten free) version of it and it was delicious, it works each time! You have a lemon bunt recipe but to my dismay it says to use a packet mix from the supermarket instead of a proper recipe…:-( I could not do that…always choose my own ingredients, any chance of the real thing? Cheers

  7. Thanks so much for this wonderful recipe. I am staggering to bed after having hosted a wedding shower, but I had to stop by to thank you for your recipe. I followed it to the letter and the cake was a huge success. I am so glad to have this in my repertoire. I selected this one over so many others on Pinterest as it had no "add a packet of such and such mix". A real jewel.