DOUBLE CHOCOLATE BUNDT CAKES
Chocolate lovers will delight in this moist rich cake that's easy to prepare using handy mixes and canned frosting. "I only make this dessert if I'm taking it somewhere," reports Nancy Baker of Boonville, Missouri. "I don't want it sitting in my kitchen, where I might be tempted to eat it all!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the cake and pudding mixes, sour cream, eggs, oil and water; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in the grated chocolate, chocolate chips and pecans. Transfer to a greased and floured 10-in. fluted tube pan., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack. Drizzle with frosting; garnish with pecan halves.
Nutrition Facts : Calories 463 calories, Fat 26g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 375mg sodium, Carbohydrate 56g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
DOUBLE CHOCOLATE CHIP BUNDT CAKE
Provided by Food Network
Time 2h
Yield 16 Servings
Number Of Ingredients 13
Steps:
- 1.Preheat the oven to 350°F.
- 2.Coat a 12-cup Bundt pan with cooking spray.
- 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
- 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
- 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
- 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
- 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
- 8.Add the chocolate chips to the batter and stir to incorporate.
- 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
- 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.
DOUBLE CHOCOLATE RED WINE BUNDT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan well with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt; set aside.
- In a separate large bowl, combine the granulated sugar and butter. Using a handheld mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating to combine after each addition. Add the vanilla; beat 1 more minute. Add a third of the dry ingredients and mix on low to combine. Add half of the wine and mix on low to combine. Repeat. Finish with the last addition of dry ingredients and the chocolate chips and fold in with a rubber spatula.
- Pour the mixture into the prepared pan and smooth the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the middle comes out with just a few crumbs, about 45 minutes. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
- For the glaze: In a small bowl, whisk together the powdered sugar and wine until smooth. Drizzle over the cooled cake. Allow the glaze to set for 30 minutes before serving.
DOUBLE-CHOCOLATE BUNDT CAKE
Make and share this Double-Chocolate Bundt Cake recipe from Food.com.
Provided by marisk
Categories Dessert
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Melt 2 ounces of the chocolate over low heat in a small saucepan, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, mix together the flour, cocoa, baking soda, and salt. Add half to the chocolate mixture along with 1/2 cup coffee and 1/2 cup buttermilk. Whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth.
- Pour into a 12-cup bundt pan that has been sprayed with vegetable oil spray. Bake in the lower third of the oven for about 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cake cool on a rack for 10 minutes, then turn it out and let cool completely.
- GANACHE GLAZE. Bring the cream to a boil in a small saucepan. In a heatproof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted. Whisk until smooth. Let the ganache cool until thick but still pourable.
- Pour ganache over the cooled cake. Let the cake stand until the glaze is set before serving (about 30 minutes).
Nutrition Facts : Calories 375.3, Fat 21.4, SaturatedFat 4, Cholesterol 34.5, Sodium 529.7, Carbohydrate 43.6, Fiber 2.1, Sugar 21.6, Protein 5.1
DECADENT DOUBLE CHOCOLATE BUNDT CAKE
From Cooking Light, March 2008 edition. The chocolate in this cake is not overly overpowering and has a yummy glaze. Although the recipe states to cool before eating, it sure tastes good while still slightly warm.
Provided by Marz7215
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 20 serving(s)
Number Of Ingredients 19
Steps:
- To prepare Glaze:.
- Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
- Preheat oven to 350°F.
- To prepare cake:.
- Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
- Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
- Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
- Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.
Nutrition Facts : Calories 263.9, Fat 8.1, SaturatedFat 4.6, Cholesterol 34.5, Sodium 162.2, Carbohydrate 44.6, Fiber 1.8, Sugar 27.6, Protein 4.4
DOUBLE CHOCOLATE BUNDT CAKE WITH GANACHE GLAZE
This a a light and moist cake that is not overly sweet due to the addition of coffee. The recipe comes from Food and Wine Magazine (November 2006). I have made it many many times and enjoy eating it as much as making it. This cake travels well. I have also subsituted Splenda for the sugar and it turned out the same. I will try to cut the the oil to 1/2 cup and add 1/4 cup applesauce next time I make it. You can also make double the ganache for extra chocolate decadence!
Provided by linrinblue
Categories Dessert
Time 1h5m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
- In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
- In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
- Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).
Nutrition Facts : Calories 375.2, Fat 21.4, SaturatedFat 4, Cholesterol 34.5, Sodium 587.9, Carbohydrate 43.6, Fiber 2.1, Sugar 21.6, Protein 5.1
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DOUBLE-CHOCOLATE BUNDT CAKE WITH GANACHE GLAZE - FOOD …
From foodandwine.com
4/5 Total Time 1 hr 30 minsAuthor Kate Neumann
- Preheat the oven to 350°. Spray a 12-cup Bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg.
- In a small bowl, whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.
- Pour the batter into the prepared pan and bake in the lower third of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.
- In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.
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