Wicked Chocolate Bundt Cake

Wicked Chocolate Bundt Cake | Wickedly delicious and wickedly easy to make chocolate bundt cake with a chocolate ganache glaze

For the Bundt Pan
Softened butter to butter bundt pan
1 Tbsp. Unsweetened cocoa powder
1 Tbsp. Espresso Powder
For the Cake
1 1/2 c. White Sugar
1 c. Unsweetened Dutch Processed Cocoa Powder (I use Guittard’s)
2 c. + 3 Tbsp. Cake Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
2 Eggs
1/4 c. Melted Butter
1/4 c. Vegetable Oil
1 c. Buttermilk
1 c. Hot Brewed Espresso
1 tsp. Pure Vanilla Extract
1 c. Mini Chocolate Chips
Chocolate Ganache Frosting
1 c. Heavy Cream
3/4 c. Semi Sweet Chocolate Chips
1/8 tsp. Brewed Hot Espresso

Preheat the oven to 350 degrees.  Butter a bundt cake mold.  Mix the 1 Tbsp of cocoa powder with the 1 Tbsp of espresso powder and powder the bundt pan with cocoa/espresso powder mixture, shaking out the excess powder.  Whisk the eggs, butter, oil, and buttermilk in a bowl and set aside.  Mix the dry ingredients together in a mixing bowl.  Add the eggs mixture and mix using a kitchen mixer for 2 minutes.  Add the espresso and vanilla and blend for about a minute more

next full instruction : www.acorkforkandpassport.com

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