Rosie's Country Baking Fresh Apple Bundt Cake from rosiescountrybaking.blogspot.com
Description
If you're looking for a rich and decadent chocolate cake recipe that is perfect for any occasion, look no further than this recipe for the best chocolate cake for bundt pan. This cake is moist, chocolatey, and so delicious, you won't be able to resist a second slice.
Prep Time
The prep time for this recipe is around 20 minutes. You'll need to gather all of your ingredients and equipment before you start.
Cook Time
The cook time for this recipe is around 50-60 minutes. You'll need to bake the cake in the oven at 350 degrees Fahrenheit.
Ingredients
For this recipe, you'll need the following ingredients: - 2 cups all-purpose flour - 2 cups granulated sugar - 3/4 cup unsweetened cocoa powder - 2 teaspoons baking soda - 1 teaspoon baking powder - 1 teaspoon salt - 1 cup buttermilk - 1/2 cup vegetable oil - 2 large eggs - 2 teaspoons vanilla extract - 1 cup hot water
Equipment
To make this cake, you'll need the following equipment: - A bundt pan - A large mixing bowl - Measuring cups and spoons - A whisk or electric mixer - A spatula - A saucepan
Method
Here's how to make the best chocolate cake for bundt pan: 1. Preheat your oven to 350 degrees Fahrenheit. Grease your bundt pan with cooking spray or butter and flour. 2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. 3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. 4. Add the hot water to the mixture and stir until well combined. 5. Pour the batter into the prepared bundt pan and smooth out the top with a spatula. 6. Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. 7. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. 8. Invert the cake onto a wire rack and let it cool completely. 9. Serve the cake as is or dust with powdered sugar.
Notes
- Make sure to use hot water in this recipe, as it helps to dissolve the cocoa powder and creates a smoother batter. - You can substitute the buttermilk with regular milk or a non-dairy milk alternative, but the cake may not be as moist. - If you don't have a bundt pan, you can use two 9-inch round cake pans instead.
Nutrition Info
Here's the nutritional information for one serving of this chocolate cake (based on 12 servings): - Calories: 370 - Fat: 12g - Carbohydrates: 63g - Protein: 6g - Fiber: 3g - Sugar: 44g
Recipes FAQ
Q: Can I make this cake ahead of time? A: Yes, you can make this cake a day or two in advance. Store it covered in plastic wrap or an airtight container at room temperature. Q: Can I freeze this cake? A: Yes, you can freeze this cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw the cake in the refrigerator overnight before serving. Q: Can I use a different type of pan? A: Yes, you can use a different type of pan, but the baking time may vary. Keep an eye on the cake and adjust the baking time accordingly.
Recipe Tips
- Make sure to grease your bundt pan well to prevent the cake from sticking. - Use high-quality cocoa powder for the best flavor. - Let the cake cool completely before slicing to prevent it from falling apart. - Dust the cake with powdered sugar for a simple and elegant presentation.
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