double chocolate bundt cake
Now that we’ve hit February, chocolate is officially back on the menu and we’re kicking off our chocolate celebration with a double chocolate bundt cake. Imagine a rich devil’s food chocolate cake colliding with a pan of fudgy brownies, and you arrive at this decadent, deeply chocolate bundt cake.
Dressed up with a simple chocolate glaze and shimmering gold sprinkles, this classic cake makes the ultimate Valentine’s Day dessert (because double chocolate is always in style).
- 2 cups flour
- 2/3 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 2 tsp vanilla extract
- 1 tsp instant espresso powder
- 1/4 cup boiling water
- 1/2 cup semisweet chocolate chips
- 1/4 cup half-and-half
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Dissolve espresso powder in boiling water and mix in on low speed until combined.
- Spoon batter into prepared bundt pan and smooth with an offset spatula; tap pan sharply to reduce air bubbles. Bake for about 40 to 42 minutes, until cake springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
- For the glaze, place chocolate chips in a medium heat-proof bowl. Bring half-and-half to a simmer in a small saucepan; pour over chocolate chips and let stand for 1 minute, then stir with a spatula until chocolate is completely melted and mixture is smooth. Let glaze stand for 15 minutes to thicken slightly, stirring occasionally. Set rack with cake over a piece of wax paper and pour glaze over cake; let set before serving.
Baking pan: I used this 10-cup Heritage Bundt Pan
- Calories: 340
- Carbohydrates: 51