Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This amazing chocolate Bundt® cake boasts notes of vanilla and coffee with rich chocolate flavor. Moist, delicious, and beautiful with a simple sugar dusting on top.

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Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
50 mins
total:
1 hr 55 mins
Servings:
12
Yield:
1 Bundt(R) cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

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  • Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.

  • Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.

  • Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.

Cook's Note:

You can grease the pan with shortening instead of cooking spray. You can use heavy cream instead of buttermilk.

Nutrition Facts

394 calories; protein 5g; carbohydrates 55.4g; fat 19.1g; cholesterol 73.1mg; sodium 161.4mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/03/2020
I made half of the recipe and baked it in my Nordicware 10 cup Rose Bundt Pan. The cake rose half of the way up the pan and produced a moist chocolatey, not too sweet cake. Next time I will frost it rather than sprinkle with powdered sugar. Thank you for sharing your recipe. Read More