Easy to mix, you get to use your cute pan, and CAKE! I adapted this one from Amanda Hesser’s “Chocolate Dump-It Cake” from Cooking for Mr. Latte. 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. I hope you’ll make it!
Chocolate Bundt Cake
makes one 9" round (or 8" square) bundt
- 1 1/2 cups granulated sugar
- 4 ounces unsweetened chocolate Scharffen Berger
- 1/2 cup unsalted butter (1 stick)
- 1 cup water
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
Preheat oven to 375 degrees F. Spray bundt pan with cooking spray and dust with cocoa powder, taping out excess. 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.
Whisk flour, leavenings and salt in a large bowl. When the chocolate has cooled, whisk in the buttermilk, eggs and vanilla then pour over the flour mixture and whisk to combine, but don't over-mix. Pour the batter into the prepared 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.
Recipe Notes / Tips
- This recipe fits into a standard 9" round-ish or 8" square bundt pan
- I recommend Scharffen Berger or Valrhona chocolates and Valrhona cocoa for baking
- To substitute semisweet chocolate for unsweetened chocolate: use 4 ounces semi-sweet chocolate and reduce the sugar to 1 cup
- To substitute cocoa powder for chocolate: use 3/4 cup plus 2 tablespoons cocoa powder and increase the butter to 10 tablespoons
- To substitute regular milk for buttermilk: use 1 cup whole milk and add 1 teaspoon apple cider vinegar
- Try different flours for variety: 1 cup whole wheat pastry flour + 1/2 cup oat flour + 1/2 cup barley flour is one of my favorites (all whole wheat pastry works well too)