Ultra Moist Easy Chocolate Bundt Cake Food
MOIST CHOCOLATE BUNDT CAKE
This is a recipe I adapted from the internet. For buttermilk add 1 tablespoon white vinegar or lemon juice to a 1 cup measuring cup and add milk to the 1 cup mark, stir and let sit for 5 to 10 minutes. Make sure you grease and flour the bundt pan well or it will stick.
Provided by Papa D 1946-2012
Categories Dessert
Time 1h5m
Yield 1 Bundt cake
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and flour a bundt pan and set aside.
- In the large bowl of a standing mixer, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in coffee after it has cooled on low setting until completely incorporated. Note: the batter will now be VERY runny, this is normal.
- Pour batter into bundt pan and bake on second rack from the bottom of oven for 40 to 50 minutes, until toothpick inserted in center comes out clean.
- Cool for about 45 minutes to an hour on wire rack before removing from bundt pan.
- Apply frosting of choice.
Nutrition Facts : Calories 4272.1, Fat 163, SaturatedFat 93.9, Cholesterol 933.8, Sodium 5291.5, Carbohydrate 642.9, Fiber 18.8, Sugar 413.9, Protein 66.2
MOIST CHOCOLATE BUNDT CAKE!
VERY GOOD moist chocolate cake! (If I do say so myself!) I made mini ones this time, will post all directions for whatever size(s) you'd like to make!
Provided by Wildflour
Categories Dessert
Time 1h5m
Yield 1 cake
Number Of Ingredients 14
Steps:
- In large mixing bowl, combine first 8 ingredients.
- Add eggs, coffee, buttermilk, oil and vanilla, beat at medium speed for 2 minutes.(Batter will be somewhat thin.).
- Pour into greased and floured 10" fluted tube pan, or "bundt cake pan" as I call them.
- Bake at 350º for 45-50 minutes, or til toothpick comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Dust with powdered sugar.
- Mini bundt cakes take 20-22 minutes.
- Cupcakes take 18-20 minutes.
ULTRA MOIST EASY CHOCOLATE BUNDT CAKE
This cake is so easy, I throw it together when I make my bread machine challah as this recipe calls for whites, and the challah calls for yolks. The results are a delicious moist cake, that you can't help sneaking another piece. You can make it more chocolatey if you wish by folding in 1 C. of chocolate chips before baking. If this is made with Duncan Hines cake mix, it will be pareve (dairy (lactose) and meat free) If using the chocolate chips and want it pareve, be sure to use dairy free ones, I like the 365 whole foods brand.
Provided by Lee Hock
Categories Dessert
Time 55m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Grease a bundt or tube cake pan.
- Mix the above ingredients with a mixer on low until moistened. Scrape down the sides.
- Mix on medium speed for 2 minutes.
- Pour batter into prepared pan.
- Bake 50-60 minutes until done.
- Let stand 10-15 minutes in pan before removing.
Nutrition Facts : Calories 363.8, Fat 19.6, SaturatedFat 3.3, Cholesterol 18.6, Sodium 583.6, Carbohydrate 45.9, Fiber 1.6, Sugar 26.2, Protein 4.9
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
ULTRA MOIST CHOCOLATE CAKE
Make and share this Ultra Moist Chocolate Cake recipe from Food.com.
Provided by silent assasin
Categories < 15 Mins
Time 11m
Yield 2 cakes, 12 serving(s)
Number Of Ingredients 10
Steps:
- mix all ingredients together until nice and smooth.
- preheat oven to 350degrees.
- grease 2 9 in cake pans.
- pour batter in pans.
- bake for 1 1/2 hours.
Nutrition Facts : Calories 429.5, Fat 16, SaturatedFat 3.9, Cholesterol 107.9, Sodium 374.6, Carbohydrate 63.2, Fiber 2.8, Sugar 25.8, Protein 8.4
EASY CHOCOLATE BUNDT CAKE
I received this delicious recipe from my husband's aunt several years ago after devouring this cake at a family dinner (I even had the leftovers for breakfast the next morning!). It is super-easy to make and is one of the best chocolate cakes I've ever had. This cake tastes even better the next day and freezes extremely well. I usually use a little of the chocolate cakemix instead of white flour to flour the pan so that you don't see any white specks on the cake. It's so rich that I usually don't use frosting. I usually use Duncan Hines fudge cakemix and Jello pudding mix. Makes a great presentation at potlucks and dinner parties. The best thing is that this cake doesn't taste at all like it came from a mix. Enjoy!
Provided by dahlia
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix cakemix with eggs& oil in large bowl.
- Add pudding mix, water, vanilla and beat well.
- Add chocolate or mint chips and stir to incorporate.
- Pour mixture into greased and floured 10" Bundt pan.
- Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
- Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
- When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE
This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my recipe#78579 for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my recipe#315210
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set rack to second-lowest position.
- Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
- In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
- Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
- Cool in pan for about 15-20 minutes before removing.
- Frost or glaze if desired when completely cooled.
- STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
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