Chocolate Buttermilk Bundt Cake
Super moist and rich chocolate bundt cake made from an oil & buttermilk batter. It has a tight crumb and a deep rich chocolate flavor and is doused in a chocolate sauce.
Servings 1 large bundt cake
Equipment
- 12 cup bundt cake pan
Ingredients
Chocolate Bundt Cake
- 350g or 1 ¾ cups fine granulated sugar
- 4 large eggs at room temperature
- 1 tsp fine sea salt
- 2 teaspoons pure vanilla extract
- 200g or 1 cup avocado oil, flavorless olive oil works too, if you like the flavor
- 70g or ⅔ cup dutch cocoa powder sifted
- 325g or 2 ½ cups cake flour, sifted if needed, use all purpose swapping 2.5 tablespoons of it for cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 240g or 1 cup buttermilk whole or low fat
- 180g or ¾ cup boiling hot water
Chocolate Glaze
- 150g powdered sugar about a heaped cup
- 3 tablespoons dutch process cocoa
- Pinch or two of fine sea salt
- Dash of pure vanilla extract
- 60g or ¼ cup heavy cream more as needed
Instructions
- Preheat the oven to 350 F.
- Grease and flour a 12 cup bundt cake pan, ensuring all the sides, corners and nooks are covered.
- Use a large bowl and a hand mixer, or a stand mixer (with the paddle attachment) to make the batter: set the sugar, eggs, salt and vanilla in the bowl and begin beating on low, working up to medium speed until the mix is light, airy and fluffy - about 5 minutes. It should fall from the beaters back into the bowl in ribbons.
- With the mixer on, slowly pour in the oil in a steady stream. Once all the oil is in, beat the batter for 30 seconds to fully combine.
- Sift in the dutch cocoa and beat to combine.
- Sift in the cake flour, add the baking soda and baking powder. Turn the mixer on low then slowly pour in the buttermilk and beat to combine. Use a rubber spatula to scrape the sides of the bowl as needed (and check the bottom of the bowl too) to make sure everything is evenly mixed.
- Slowly pour in the boiling hot water and beat to just combine, repeat scraping the sides and bottom of the bowl and beat again to just combine.
- Pour the batter into the prepared bundt pan. Bake until a cake tester comes out clean or the top springs back when pressed, about 45 minutes.
- Once cool enough to handle, invert the bundt cake onto a plate (ideally you invert it twice so that it’s upright - the way it baked - again. This will give the glaze more areas to gather rather than run off the cake.)
- While the cake is still warm, make the glaze by whisking all the ingredients together. If it’s too thick to spread smoothly, add a couple more tablespoons of heavy cream.
- Spread the glaze over the cake in a thick layer at the top; the heat of the cake will make the glaze melt and run down the sides and middle. Serve once slightly cooled or later that day.
- Store leftovers in an airtight container. The cake will keep for about 2-3 days.