Chocolate Bundt Cake
From midgelet 12 years ago
- 60 to make
- Serves 12
Even though it's 90 + in the Northeast, I enjoy baking and serving this basic dark, moist cake. Flavor improves with age. Also freezes well
Ingredients
- 3 cups flour shopping list
- 2 cups sugar shopping list
- 3/4 cup dark baking cocoa ( Dutched process ) shopping list
- 1 cup buttermilk or sour cream shopping list
- 1 cup water ( could be coffee for mocha flavor ) shopping list
- 1/2 cup oil shopping list
- 2 tsp. vanilla shopping list
- 3 eggs shopping list
- 1 tsp baking powder shopping list
- 2 tsp baking soda shopping list
- dash salt shopping list
- 1/2 to 1 tsp cinnamon ( optional ) shopping list
- 1 cup chocolate chips shopping list
How to make it
- Combine dry ingredients in a large bowl
- Make a well in the center
- Add the eggs, oil, water, sour cream and beat with a electric mixer on medium speed until well blended
- Stir in the chocolate chips or spinkle over the top of the batter
- Place mixture in a greased and floured bundt pan or tube pan
- Bake 350F about 1 hour or tested done.
- Cool in pan 10-15 minutes and carefully remove
- When completely cool, wrap in foil and let flavors blend overnight
- Note: I use bakers spray ( oil/flour ) to help release the cake from the pan as I find of all cakes, chocolate cakes with chocolate chips tend to stick to the pan
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