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Chocolate Bundt Cake

Name: Chocolate Bundt Cake
Prep time: 600 s
Cook time: 3480 s
Total time: 4680 s
Yield: 12
Ingredients: 2 1/4 cups Wheat flour white all-purpose unenriched; 2 cups Sugars granulated; 3/4 cup Cocoa dry powder unsweetened; 2 teaspoons Leavening agents baking soda; 1 teaspoon Salt table; 1/2 teaspoon Leavening agents baking powder double-acting straight phosphate; 2 Units Egg whole raw fresh; 1 cup Milk buttermilk fluid whole; 1 cup Beverages coffee brewed breakfast blend; 1/2 cup Oil canola; 2 teaspoons Vanilla extract; 200 grams Nestle Milkpak Cream; 1 cup Candies semisweet chocolate; 30 grams Nuts pecans

78'

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Not included in this recipe

Peanuts

Fish

Crustaceans

Dessert

Peanuts-Free

Fish-free

Ingredients

Servings

- 12 Portions +

Wheat flour, white, all-purpose, unenriched

2 1/4 cups Wheat flour, white, all-purpose, unenriched

Sugars, granulated

2 cups Sugars, granulated

Cocoa, dry powder, unsweetened

3/4 cup Cocoa, dry powder, unsweetened

Leavening agents, baking soda

2 teaspoons Leavening agents, baking soda

Salt, table

1 teaspoon Salt, table

Leavening agents, baking powder, double-acting, straight phosphate

1/2 teaspoon Leavening agents, baking powder, double-acting, straight phosphate

Egg, whole, raw, fresh

2 Units Egg, whole, raw, fresh

Milk, buttermilk, fluid, whole

1 cup Milk, buttermilk, fluid, whole

Beverages, coffee, brewed, breakfast blend

1 cup Beverages, coffee, brewed, breakfast blend

Oil, canola

1/2 cup Oil, canola

Vanilla extract

2 teaspoons Vanilla extract

Nestle Milkpak Cream

200 grams Nestle Milkpak Cream

Candies, semisweet chocolate

1 cup Candies, semisweet chocolate

Nuts, pecans

30 grams Nuts, pecans

Chocolate Bundt Cake

Nutri value

Go to instructions

Instructions

5 Steps

78'

Total

10'

Preparation

58'

Cooking

10'

Waiting

Step by step

1 of 5

Mix Dry Ingredients

Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.

Check

2 of 5

Combine Wet Ingredients

Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. Add oil mixture to flour mixture, stirring until combined. Pour batter into prepared pan.

Check

3 of 5

55'

Bake and Cool Cake

Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes. Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.

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4 of 5

Melt Chocolate

Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.

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5 of 5

10'

Drizzle Chocolate and Add Pecans

Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days.

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Enhance Chocolate Flavor

Adding a pinch of espresso powder to the batter can enhance the chocolate flavor without adding a coffee taste.