Double-Chocolate Bundt Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 1/4 cups all-purpose flour1 1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon salt3/4 cup unsweetened cocoa1 teaspoon instant espresso-coffee powder2 cups sugar1/3 cup vegetable oil2 large egg whites1 large egg1 ounce unsweetened chocolate, melted2 teaspoons vanilla extract1/2 cup buttermilkMocha glaze recipe follows cooking instructions
Oven 350.
Generously spray 12 Cup bundt pan with nonstick cooking spray.
On a sheet of waxed paper: combing flour, baking soda, baking powder and salt - set aside
In 2 C glass measuring cup, whisk cocoa and espresso-coffee powder into 3/4 C HOT TAP WATER. - set aside
In large bowl, with mixer at low speed, beat sugar, oil, egg whites and whole egg until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low. Beat in cocoa mixture, melted chocolate and vanilla. Beathing at low speed, , alternately add flour mixture and buttermilk, beginning and ending with flour mixture. Beat just till combined.
Pour batter into pan. Bake 45 minutes or until toothpick inserted in ceter of cake comes clean. Cook cake in pan on wire rack 10 minutes. With spatula or small knife, loosen cake from edge of pan; invert onto wire rack to cook completely. Pour glaze over cooled cake. Makes 20 servings.
MOCHA GLAZE:
In medium bowl, dissolve 1/4 teaspoon instant espresso-coffee powder in 2 Tablespoons of hot tap water. Stir in 3 Tablespoons unsweetened cocoa powder, 3 Tablespoons dark corn syrup, and 1 Tablespoon coffee-flavor liqueur until blended. Then stir in 1 Cup confectioner's sugar until smooth.
Number of Servings: 20
Recipe submitted by SparkPeople user LLEWIS6879.
Generously spray 12 Cup bundt pan with nonstick cooking spray.
On a sheet of waxed paper: combing flour, baking soda, baking powder and salt - set aside
In 2 C glass measuring cup, whisk cocoa and espresso-coffee powder into 3/4 C HOT TAP WATER. - set aside
In large bowl, with mixer at low speed, beat sugar, oil, egg whites and whole egg until blended. Increase speed to high; beat until creamy, about 2 minutes. Reduce speed to low. Beat in cocoa mixture, melted chocolate and vanilla. Beathing at low speed, , alternately add flour mixture and buttermilk, beginning and ending with flour mixture. Beat just till combined.
Pour batter into pan. Bake 45 minutes or until toothpick inserted in ceter of cake comes clean. Cook cake in pan on wire rack 10 minutes. With spatula or small knife, loosen cake from edge of pan; invert onto wire rack to cook completely. Pour glaze over cooled cake. Makes 20 servings.
MOCHA GLAZE:
In medium bowl, dissolve 1/4 teaspoon instant espresso-coffee powder in 2 Tablespoons of hot tap water. Stir in 3 Tablespoons unsweetened cocoa powder, 3 Tablespoons dark corn syrup, and 1 Tablespoon coffee-flavor liqueur until blended. Then stir in 1 Cup confectioner's sugar until smooth.
Number of Servings: 20
Recipe submitted by SparkPeople user LLEWIS6879.
Nutritional Info Amount Per Serving
- Calories: 220.8
- Total Fat: 5.3 g
- Cholesterol: 10.9 mg
- Sodium: 186.0 mg
- Total Carbs: 42.3 g
- Dietary Fiber: 2.0 g
- Protein: 3.3 g
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