Moist Chocolate Bundt Cake Recipes

MOIST CHOCOLATE BUNDT CAKE

Moist Chocolate Bundt Cake image

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

Ingredients

2 cups sugar
2 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 eggs
1 cup buttermilk
3/4 cup butter, melted
1 tablespoon vanilla extract
2 teaspoons instant coffee in 1 cup boiling water

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

CONTEST-WINNING MOIST CHOCOLATE CAKE

Contest-Winning Moist Chocolate Cake image

You don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. -Christa Hageman, Telford, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 12

Ingredients

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs, room temperature
1 cup strong brewed coffee
1 cup buttermilk
1/2 cup canola oil
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Steps:

In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan., Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 315 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 473mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

MOIST CHOCOLATE BUNDT CAKE!

Moist Chocolate Bundt Cake! image

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

Ingredients

1 cup sugar
1 cup dark brown sugar
1 3/4 cups flour
3/4 cup baking cocoa
1/4 teaspoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup strong brewed coffee, cooled
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla
powdered sugar

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.

SUPER MOIST CHOCOLATE BUNDT® CAKE

Super Moist Chocolate Bundt® Cake image

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

Ingredients

2 cups all-purpose flour
1 cup white sugar
½ cup sweetened cocoa powder
1 (3.9 ounce) package instant chocolate pudding mix
1 ½ teaspoons baking soda
¼ teaspoon salt
1 cup milk
1 cup vegetable oil
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
½ cup warm water
1 ½ cups semisweet chocolate chips, or more to taste

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

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