Description
This rich, ultra-moist chocolate bundt cake uses buttermilk and cocoa for depth, with chocolate chips for a melty finish.
Ingredients
2½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon salt
1 teaspoon instant espresso powder (optional)
1 cup (2 sticks) unsalted butter, room temperature
1½ cups granulated sugar
½ cup brown sugar
4 large eggs, room temperature
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
1 cup bittersweet chocolate chips
Instructions
Preheat oven to 325°F. Grease and flour a 12-cup bundt pan.
In a large bowl, whisk together flour, cocoa, baking powder, salt, and espresso powder.
In a mixer, beat butter until creamy. Gradually add both sugars and beat until light and fluffy.
Add eggs one at a time, mixing just until incorporated.
Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry.
Stir in vanilla extract and fold in chocolate chips.
Pour batter into the prepared pan. Tap to remove air bubbles.
Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick comes out clean.
Cool in the pan for 20 minutes, then invert onto a rack to cool completely.
(Optional) Drizzle with chocolate or buttermilk glaze once cooled.
Notes
For extra chocolate depth, use both bittersweet and semisweet chips.
Dutch-processed cocoa yields a smoother flavor, but natural cocoa can be used.
A sweet buttermilk glaze adds a beautiful tangy contrast.
Great baked as mini bundt cakes or in a loaf pan with adjusted time.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15–25 minutes
- Category: Dessert, Cake
- Method: Bake
- Cuisine: American
