There was a time I made so much chocolate cake, it was a craze in our home. And then we got really tired of it and I haven’t made Chocolate cake in a while, except for a few weeks ago when I made one for the blog and my decorating was a disaster…haha! Today I present to you a Double Chocolate Bundt Cake. Who doesn’t love a great tasting chocolate cake.
Let’s just say this was so much easier for me. Once upon a time I loved decorating cakes but of late I’m just not winning. You think people are putting too much eyes on my food…Lol! I think I will have to get my hubby to turn some salt for me.
I sound crazy don’t I, what’s life without a good laugh. I remember when I lived at home and if something didn’t quite work out the old people would say it’s evil eyes. They then turned some salt around our heads and it was supposed to make everything better…haha! I wish that could work for some of my recipe disasters, then I will get salt turned around my head everyday.
Before someone really thinks I’ve gone mad I better get down to sharing my Double Chocolate Bundt Cake recipe. We certainly love this cake, it really is so indulgent. I find this cake is a lot more moist if eaten a day later. Just my observation.
As I said I gave up trying to make a layered cake, so the bundt pan really saved the day for me. It is not always easy working with a bundt pan, especially if you don’t grease the pan well.
I’ve had many disasters where my cake stuck to the pan. So please ensure you grease the pan really well. I use some soft butter and literally lather the pan with the butter. This way I am guaranteed my cake will not stick to the pan.
Buttermilk and Oil
This cake is similar to my Chocolate Sheet Cake. The buttermilk and oil does make the cake super moist.
The cake takes about 35 minutes to bake. It is ready when a toothpick inserted comes out clean.
I made a simple glaze with fresh cream and chocolate. My glaze was a little on the thicker side but if you prefer a more runny glaze you can increase the amount of fresh cream just a little. I am a messy baker so me trying to get things to run down the sides would have been a disaster.
For this cake I did use cocoa and chocolate so you get a double dose of chocolate in the cake and the glaze. It’s what makes it all the more irresistable. Any good quality chocolate will work.
More Cakes to try:
Double Chocolate Bundt Cake
- 125 gram/1/2 cup butter
- 1/2 cup vegetable oil
- 1/4 cup cocoa
- 100 gram dark chocolate
- 1 cup hot water
- 1 tsp instant espresso
- 1 tsp vanilla essence
- 2 cups granulated sugar
- 2 cups cake wheat flour or all purpose flour
- 2 tsp baking powder
- 2 large eggs
- 1/2 cup buttermilk
- 100 gram chocolate
- 1/2 cup cream
- Preheat oven to 180 degrees Celsius. Grease a 22cm bundt pan with soft butter
- In a large bowl mix the melted butter, oil and cocoa. Dissolve the espresso powder in the boiling water and mix it in. Melt the chocolate in the microwave at 20 second increments mix it into the liquids
- Mix in the vanilla essence
- Sift in the sugar, flour and baking powder. Gently mix until combined
- Mix the eggs with the buttermilk and slowly fold it into the batter. Do not over mix
- Pour the cake batter into the pan and bake at 180 degrees Celsius for 30-35 minutes or until a toothpick inserted comes out clean
- Remove cake from oven and wait 10 minutes before turning the cake onto a wire rack. Once turned onto the wire rack wait 5 minutes before lifting the pan off the cake
- For the glaze, break the chocolate into small pieces and pop it into a heat proof bowl. Heat the cream o the stovetop until it's hot, do not let it boil. Slowly mix it into the chocolate until the chocolate melts. You should have a silky smooth glaze
- Spread the glaze over the cake whilst still warm. You can add a little more cream if you want a more liquid glaze
- If you do not have instant espresso you can use a good quality instant coffee
- The buttermilk can be replaced with milk, however the texture will not be as moist
- You can turn this cake into a normal layered cake, divide the batter between 2 x 22cm pans and bake