Easy and scrumptious chocolate cake. Adapted from Amanda Hesser’s “Chocolate Dump-It Cake”, one of the many go-to recipes in her book, Cooking for Mr. Latte. (As you might be able to discern from the photo, my copy of this book is well loved, especially this page — and the Oven Fried Chicken page, but that’s another topic…) This cake is one of many reasons to always keep buttermilk and good quality chocolate on hand.
Chocolate Bundt Cake
makes one 9 inch bundt
makes one 9 inch bundt
1 1/2 cups organic, unrefined cane sugar
4 ounces unsweetened chocolate
1/2 cup organic unsalted butter (1 stick)
1 cup water
1 cup whole wheat pastry flour
1/2 cup oat flour
1/2 cup barley flour
1 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt or fine grained sea salt
1 cup organic buttermilk
2 cage free eggs
1 teaspoon vanilla extract
1. Preheat oven to 375 degrees F. Grease and flour a 9 inch bundt pan. Put sugar, chocolate, butter and water in saucepan over medium heat. Stir occasionally until all ingredients are melted and combined. Remove from heat and let cool 15 – 20 minutes.
2. Whisk together flours, leavenings and salt in a large bowl. When the chocolate in the pan has cooled, whisk in the buttermilk, eggs and vanilla. Pour chocolate mixture over the flour mixture and whisk to combine, but do not overmix. Pour the batter into the bundt pan and bake on the middle rack until a toothpick inserted in the mid-section comes out clean, about 30-35 minutes. Let cake cool 10 minutes, then remove from the pan and cool on a rack.
Amy’s Kitchen Coach Tips
- Substitute semisweet chocolate for unsweetened chocolate: Use 4 ounces semi-sweet chocolate and reduce the sugar to 1 cup
- Substitute cocoa powder for chocolate: Use 3/4 cup plus 2 tablespoons cocoa powder and increase the butter to 10 tablespoons
- Substitute regular milk for buttermilk: Use 1 cup whole milk and add 1 teaspoon apple cider vinegar
- If you don’t have oat and barley flour, just increase the whole wheat pastry flour to 2 cups or use all-purpose
