This spiced chocolate bundt cake does not fool around when it comes to big flavor. Basically, it is a heavy hitter for chocolate lovers, and there is some extra pizazz with the use of some Mexican cocoa. I feel like this is a wonderful holiday cake. It is rich, decadent and has a cozy winter feel to it.Here are the directions to whipping up your own cake from scratch!
Spiced Chocolate Bundt CakePrep time: 30 minutesBake time: 35 minutesIngredients:
1 3/4 cups of flour, plus some for dusting2 1/4 cups of sugar1/2 cup Mexican cocoa1/4 regular cocoa1 teaspoon baking powder2 teaspoons baking soda1 teaspoon salt1 cup buttermilk (regular milk plus 1 tablespoon of vinegar is a good substitute)1/2 cup vegetable oil2 large eggs1 teaspoon vanilla extract
For the frosting:
1 can of store-bought white frosting1 cup of semi-sweet chocolate chips
Directions:
1. Preheat oven to 350°. Grease and dust your bundt pan with flour, being sure to tap out any excess flour in the pan.
2. Sift the flour, sugar, cocoa, baking powder, baking soda and salt into a medium mixing bowl. Mix until they are thoroughly combined. In a separate bowl, whisk your buttermilk, vegetable oil, eggs and vanilla extract together. Combine the wet and dry ingredients until they are completely mixed.
3. Pour your batter into the bundt pan and bake on 350° for 35-40 minutes.
4. Now comes the delicious frosting! While the cake is baking, melt the chocolate chips on the stove by placing a heat-safe glass bowl on top of a small pot of boiling water. Occasionally stir until all the chocolate chips are melted. Combine the melted chocolate with the white frosting into a small bowl and mix well. Allow it to cool to room temperature.
5. Once the cake is done baking, place it onto a serving plate. Allow it to cool for about 10 minutes and then frost your cake. The sweetness of the frosting is key to balancing out the strong chocolate flavor, so apply it generously! Pour yourself a glass of milk and enjoy a huge, crumbly slice of spiced chocolate bundt cake!
