Chocolate Bundt Cake
Chocolate Bundt Cake
Open in full-screen mode

Chocolate Bundt Cake

Preparation
30 MIN
Cooking
45 MIN
Servings
10
Freezes
Share

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour (see note) a 10 to 12-cup (2.5-3 litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another large bowl, whisk the eggs with the sugar, ¾ cup of the buttermilk, the oil and vanilla. Set aside.
  4. In a small bowl, whisk the cocoa powder with the remaining buttermilk (¾ cup). Add to the egg mixture. Add the dry ingredients and stir until smooth. Spread the batter into the pan.
  5. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

Note

For a uniform, dark exterior, dust the pan with cocoa powder instead of flour.

Good with...

Comment

  1. Excellent cake. East to make.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum