The Best Chocolate Bundt Cake Ever Recipe

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A dark chocolate bundt cake that is rich and very moist. The frosting is made with coffee and sour cream.

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INGREDIENT

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INSTRUCTION

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Bake cake at 350°F. Butter and flour a 10-12-cup bundt pan or use Baker's Joy. Set aside. Boil coffee and chocolate powder in a small pot. Stop cooking and cool.

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Mix sugar, salt, baking soda, eggs, and yolk in a bowl. Beat 1 minute slow. Beat buttermilk, oil, and vanilla another minute. Beat flour into sugar mixture on low for 30 seconds, then medium for 2 minutes, scraping bowl.

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Add the cooled cocoa/coffee mixture and beat for another minute on low. Scrape basin to combine. Bake 1 hour in buttered pan until toothpick inserted in middle comes out clean.

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Turn the cake onto a dish after 15 minutes. Chop chocolate and place in double boiler or heatproof pan over simmering water for icing. Stir occasionally to melt chocolate.

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Mix butter and chocolate in a small bowl. Add half powdered sugar. Heavy muck. Add sour cream and remaining powdered sugar. Do not worry! It'll work! It will be fantastic.

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Whip cream and coffee glossy. Spreadable, thick icing. Pourable glaze is made by adding cream or half-and-half till desired consistency. Gently icing cooled cake edges. Icing may continue! Fruit dips or servings!

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Nutrition

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Sugar Cookie Cheesecake Recipe

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The Best Chocolate Bundt Cake Ever Recipe

A dark chocolate bundt cake that is rich and very moist. The frosting is made with coffee and sour cream.

INGREDIENT

INSTRUCTION

Bake cake at 350°F. Butter and flour a 10-12-cup bundt pan or use Baker's Joy. Set aside. Boil coffee and chocolate powder in a small pot. Stop cooking and cool.

Step 1

Mix sugar, salt, baking soda, eggs, and yolk in a bowl. Beat 1 minute slow. Beat buttermilk, oil, and vanilla another minute. Beat flour into sugar mixture on low for 30 seconds, then medium for 2 minutes, scraping bowl.

Step 2

Add the cooled cocoa/coffee mixture and beat for another minute on low. Scrape basin to combine. Bake 1 hour in buttered pan until toothpick inserted in middle comes out clean.

Step 3

Turn the cake onto a dish after 15 minutes. Chop chocolate and place in double boiler or heatproof pan over simmering water for icing. Stir occasionally to melt chocolate.

Step 4

Mix butter and chocolate in a small bowl. Add half powdered sugar. Heavy muck. Add sour cream and remaining powdered sugar. Do not worry! It'll work! It will be fantastic.

Step 5

Whip cream and coffee glossy. Spreadable, thick icing. Pourable glaze is made by adding cream or half-and-half till desired consistency. Gently icing cooled cake edges. Icing may continue! Fruit dips or servings!

Step 6

Nutrition

Amount Per Serving: YIELD: 16 SERVING SIZE: 1 – CALORIES: 415 – OTAL FAT: 20g – SATURATED FAT: 11g – TRANS FAT: 0g – UNSATURATED FAT: 8g – CHOLESTEROL: 66mg – SODIUM: 387mg – CARBOHYDRATES: 56g – FIBER: 3g – SUGAR: 50g – PROTEIN: 4g

Sugar Cookie Cheesecake Recipe

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