MOIST CHOCOLATE BUNDT CAKE

Moist Chocolate Bundt Cake image

This is a recipe I adapted from the internet. For buttermilk add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup and add milk to the 1 cup mark, stir and let sit for 5 to 10 minutes. Make sure you grease and flour the bundt pan well or it will stick.

Provided by Papa D 1946-2012

Categories Dessert

Time 1h5m

Yield 1 Bundt cake

Number Of Ingredients 11

Ingredients

2 cups sugar
2 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup buttermilk
3/4 cup butter, melted
1 tablespoon vanilla extract
2 teaspoons instant coffee in 1 cup boiling water

Steps:

Preheat oven to 350°F Grease and flour a bundt pan and set aside.
In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal.
Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean.
Cool for about 45 minutes to an hour on wire rack before removing from bundt pan.
Apply frosting of choice.

Nutrition Facts : Calories 4272.1, Fat 163, SaturatedFat 93.9, Cholesterol 933.8, Sodium 5291.5, Carbohydrate 642.9, Fiber 18.8, Sugar 413.9, Protein 66.2