Little Devil’s Chocolate Bundt Cake
The bundt cake became popular in the 1950s and 1960s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Little Devil’s Chocolate Bundt Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
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In a mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
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Stir in the hot water until the batter is smooth.
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Pour the batter into the prepared bundt pan and smooth the top.
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Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
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Once the cake is cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
