Ingredients
-
1
-
1
-
1 3/4
-
3/4
-
1/4
-
2
-
1
-
1
-
2
-
1
-
1
-
1/2
-
2
-
-
Directions
Moist Chocolate Bundt Cake!, VERY GOOD moist chocolate cake! (If I do say so myself!) I made mini ones this time, will post all directions for whatever size(s) you’d like to make!, Loved this! So moist and delicious I was worried when it only filled my pan half way but it rose up beautifully I did want a touch more chocolatey-ness so I think next time I would add half of a bittersweet baker’s bar melted maybe also a tsp or two of cinnamon Great recipe overall – thank you!, This recipe turned out great! I subbed butter for veg oil because I only have extra virgin olive oil right now and it turned out fine I creamed the butter with the sugar then added the eggs, then alternated wet and dry ingredients in my kitchen aid used light brown sugar instead of dark, and the taste was still decadent They took about 14 mins as I made cupcakes with the recipe I couldn’t taste the cinnamon, but probably a good thing to not take away from the dark chocolaty goodness I added my photo to the slideshow above so you could see how they turned out! Thanks for sharing this recipe!! Update: These were even better the next day! I’m not going to frost them ’cause they don’t need it!
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Steps
|
1
Done
|
In Large Mixing Bowl, Combine First 8 Ingredients. |
|
2
Done
|
Add Eggs, Coffee, Buttermilk, Oil and Vanilla, Beat at Medium Speed For 2 Minutes.(batter Will Be Somewhat Thin.). |
|
3
Done
|
Pour Into Greased and Floured 10" Fluted Tube Pan, or "bundt Cake Pan" as I Call Them. |
|
4
Done
|
Bake at 350 For 45-50 Minutes, or Til Toothpick Comes Out Clean. |
|
5
Done
|
Cool For 10 Minutes Before Removing from Pan to a Wire Rack to Cool Completely. |
|
6
Done
|
Dust With Powdered Sugar. |
|
7
Done
|
Mini Bundt Cakes Take 20-22 Minutes. |
|
8
Done
|
Cupcakes Take 18-20 Minutes. |
