Moist Chocolate Bundt Cake
"This is a recipe I adapted from the internet. For buttermilk add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup and add milk to the 1 cup mark, stir and let sit for 5 to 10 minutes. Make sure you grease and flour the bundt pan well or it will stick."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (1997.4 g)
- Calories 6359.4
- Total Fat - 381.5 g
- Saturated Fat - 212.9 g
- Cholesterol - 3104.9 mg
- Sodium - 4916.9 mg
- Total Carbohydrate - 611.3 g
- Dietary Fiber - 6.8 g
- Sugars - 416.3 g
- Protein - 126.7 g
- Calcium - 1282.9 mg
- Iron - 16.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Preheat oven to 350°F Grease and flour a bundt pan and set aside
Step 2
In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal
Step 3
Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean
Step 4
Cool for about 45 minutes to an hour on wire rack before removing from bundt pan
Step 5
Apply frosting of choice
Tips & Variations
No special items needed.
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