Chocolate Bundt Cake Recipe
Rich and utterly divine, this Chocolate Bundt Cake is an easy-to-make, super moist, dense, chocolate pound cake recipe you won't forget anytime soon. Rich but simple with a hint of espresso.
Servings: 18 servings
Calories: 348kcal
Ingredients
- 1 ½ cups unsalted butter softened
- 3 cups granulated sugar
- 5 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons instant espresso
- 1 ¼ cups buttermilk
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat oven to 325°F and grease and flour a 10 to 12-cup Bundt pan.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
- Combine the buttermilk, instant espresso, and vanilla; set aside.
- In the bowl of a stand mixer or with an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until the yolk disappears before adding the next one.
- Beat in the flour mixture alternately with the buttermilk espresso mixture; beginning and ending with the flour. Pour the batter into the prepared Bundt pan. Sharply tap the pan on the counter a few times to remove any air bubbles.
- Bake for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Remove from the oven and let cool in the pan for 20 minutes. Then carefully invert the cake onto a rack to cool completely.
Nutrition
Calories: 348kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 192mg | Potassium: 96mg | Fiber: 2g | Sugar: 34g | Vitamin A: 539IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 1mg