Name: Chocolate Bundt Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 2 cups (280 g) unbleached all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; ½ tsp salt; 2 eggs; 1 ¾ cups (370 g) sugar; 1 ½ cups (375 ml) buttermilk; ½ cup (125 ml) canola oil; ½ tsp vanilla extract; ½ cup (50 g) cocoa powder

Ingredients

2 cups (280 g) unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 eggs
1 ¾ cups (370 g) sugar
1 ½ cups (375 ml) buttermilk
½ cup (125 ml) canola oil
½ tsp vanilla extract
½ cup (50 g) cocoa powder

Preparation

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.
In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In another large bowl, whisk the eggs with the sugar, ¾ cup of the buttermilk, the oil and vanilla. Set aside.
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.
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.
Delicious with our Vanilla Frosting.

Note from Ricardo

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

Chocolate Bundt Cake

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note