Hello Bundt Cake! I’m glad we’re friends again…
Quite a few of my previous Bundt cake efforts have ended up in flow-over/smoke-up-the-kitchen incidents and many, many stuck-to-the-pan cake crumble disasters. I almost gave up on Bundt cakes altogether, but I sure am glad I didn’t cause this triple chocolatey cake sure was worth the wait!! It’s moist and rich and full of chocolate flavor without being too heavy or dense. In my second test of the recipe, I decided more glaze is better and I doubled it…couldn’t you just slide down that glaze waterfall into the puddle of chocolatey goodness at the bottom…
The cake pairs really well with juicy fresh fruit and whipped cream. I served it with summer cherries for my Mother-in-Law’s birthday. YUM!
The recipe is a chocolate chip studded and resized version of the chocolate batter from my Oreo Upside-Down Sheet Cake. It’s my new “go-to” chocolate cake batter. I’ve learned the hard way that baking spray (with flour) is very handy with preparing your Bundt cake pan as it really lubricates all the nooks and crannies to help prevent “stickage.” I’m so glad Bundt cakes and I are now on better terms as I love the unfussy nature of Bundt cake.
Chocolate Buttermilk Bundt Cake Step-by-Step Photos:
Combine cocoa, chocolate chips and a smidgen of espresso powder
Look for instant espresso coffee in the coffee/tea aisle at your grocery store. (If you can’t find it, you can leave it out.)
Pour in boiling water and stir until smooth
Cream together butter and sugars
Stir buttermilk into chocolate mixture
Beat in eggs one at a time
Alternately add flour and chocolate mixtures
Flour, chocolate, flour, chocolate…
Stir in your chocolate chips last
Spray pan with baking spray (with flour)
Bake
Allow to cool for 10 minute in pan
Turn out can onto platter
Make glaze
Thank you for spending some time in the cloud with me!
I hope you love the cake! ( : Tina
Chocolate Buttermilk Bundt Cake
Ingredients
Cake:
- non-stick baking spray with flour
- 2/3 cup cocoa powder
- 1 1/2 cup semi-sweet chocolate chips divided
- 1 teaspoon instant espresso powder
- 2/3 cup boiling water
- 1 cup buttermilk *See note to make your own buttermilk
- 1 2/3 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2/3 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 teaspoons vanilla extract
- 6 large eggs room temperature
Glaze:
- 5 tablespoons unsalted butter melted
- 3 tablespoons cocoa powder
- 2 cups confectioners' (powdered) sugar
- 1/4 cup milk room temperature
Instructions
- Preheat oven to 350 degrees F. Arrange oven rack to lower third position. Place a baking sheet on the oven rack (will help Bundt pan to sit level in oven).
- Spray 12-15 cup Bundt pan with non-stick baking spray with flour.
- In heatproof bowl combine cocoa, ½ cup chocolate chips and espresso powder.
- Pour in boiling water and stir until mixture is melted and smooth.
- Allow to cool, then stir in buttermilk.
- In medium bowl stir together flour, salt and baking soda.
- Using stand mixer with flat (flex) beater or hand mixer, cream on medium speed: butter, granulated sugar and light brown sugar until light and fluffy.
- Add vanilla, then beat in eggs one at a time.
- Lower speed and mix in the following ingredients until just combined: 1/3 of the flour mixture, then ½ the chocolate mixture, 1/3 of the flour mixture.
- Scrape bowl. Then add the rest of the chocolate mixture and the rest of the flour mixture.
- Stir in the remaining cup chocolate chips.
- Pour batter into prepared pan and bake for 50-55 minutes or until a toothpick inserted comes out with just a few crumbs.
- Allow cake to cool for 10 minutes.
- Place a cake platter over the pan and invert to release cake onto the platter.
- Whisk or use mixer to make glaze: Stir together butter, cocoa and half the confectioners’ sugar, then stir in milk.
- Add the rest of the sugar and stir until smooth. Drizzle glaze over cake when still slightly warm.
This is gr8!!!!! Thank U for sharing
This is a great recipe! I even prefer it over the Hersheys chocolate cake recipe (and thats saying a lot). I used my own ganache recipe, though, instead of using the glaze. It was amazing!!
Thanks for sharing.
Hi Grace!
Thank you for taking the time to let me know!! We love this recipe too! I use it for a 9X13 sheet cake and for round layer cake as well! Now to figure out the perfect moist yellow cake! ( :
I just want to say that this is the best chocolate cake i have ever made. I followed the recipe and didn’t change a thing. I will definitely be making this again and it even made it into my personal recipe books that I am passing down to my Granddaughters. Thanks so much for sharing.
Hi Amy! Thanks so much for the nice comment!! I’m so glad you loved the cake! What an honor to have it included in your recipe books for your granddaughters! Take care!
I’m making this cake for the second time…..it’s absolutely fabulous! It has risen to the top as my go to for chocolate cake!
Hi Lesley – So happy you love the cake! We do too!! Cheers to chocolate cake!
What is instant espresso powder? A spice? A coffee?
Where to find @ store? Substitution?
Hi Roxy – Thanks for asking! I added a photo and some info. to the post above. You can find instant espresso coffee (powder) in the coffee/tea aisle at the grocery store. It adds “a little something” to the background of lots of chocolate recipes. Doesn’t necessarily add coffee flavor, but enhances the chocolate flavor. It’s great in brownies too! Hope that helps!
Do you have nutrition info for this cake? Thanks!
Hi Sharon – I do not have nutritional info. posted. I do post my recipes on YUMMLY which calculates nutritional information, but you have to double check the serving amounts they calculate from. Sometimes the serving amounts do not translate properly from the original recipe which will throw off the nutritional data.
Do you have any recommendation for using this recipe but making a smaller cake (like a 6in)
Hi Jasmine – You could definitely cut the recipe in half (halve all the ingredients) pour into whatever pan you want to use (fill up 2/3 full) and make cupcakes with any extra batter. You would need to adjust the bake time.
Thank you for sharing this recipe sounds good.
Enjoy Mattie!
Hello, my family loved this cake! Christine, do you plan to write a cookbook? If so, I will purchase it for sure!
Hi Jan – Glad everyone loved the cake! I have been working on a cookbook! Hoping to have ready for QVC in early Oct.!
i only have two things in my oven i see you need 3 layeers can i still make this cake
Are you asking about oven racks Joan? I would just try to have it close to the center of the oven.
Fantastic!
Very good cake. However, the addition of chocolate chips at the end before baking caused the chocolate chips to sink to the bottom on the bundt pan. This chips caused the cake to get stuck to the pan. After several attempts, the cake came out but about 1/4 inch of cake and chips tore off the now top off the cake. I was able to cover the damage with the chocolate glaze. If I make this cake again, I will omit the chocolate chips addition at the end. It doesn’t actually need them anyway.
Hi Deb – That’s frustrating – haven’t had that happen myself, but certainly would be annoying. I do make sure to use a generous coating of baking spray (the kind with the flour in it) with all my bundt pans. You could try the combination of flour and shortening that I have seen some people use – “Cake Goop” Another thought – would be to switch to mini chocolate chips – they probably wouldn’t sink as readily.
My chocolate chips stuck to the bottom of the pan, the cake released but the chip stuck. Next time I would omit the chips. I haven’t tasted the cake yet but I’m sure it’s delicious. Thanks for sharing the recipe.
Sherry
Hi Sherry – Did all the chips sink and stick to pan? I usually have a few stick but not all. You can try using mini chips, they’re not as heavy and don’t sink as much. Also you can sprinkle the chips onto the batter right before baking, so they have further to sink. Hope you enjoy!