Cocoa Bundt Cake Recipe - Cooking Index
1 2/3 cups | 104g / 3.7oz | All-purpose flour |
1 1/2 cups | 297g / 10oz | Sugar |
1/2 cup | 55g / 1.9oz | Hershey's cocoa |
1 1/2 teaspoons | 7.5ml | Baking soda |
1/2 teaspoon | 2.5ml | Baking powder |
1 teaspoon | 5ml | Salt |
2 | Eggs | |
1/2 cup | 99g / 3.5oz | Shortening |
1 1/3 cups | 315ml | Buttermilk or sour milk * |
1 teaspoon | 5ml | Vanilla |
Chocolate glaze | ||
Glaze | ||
1 tablespoon | 15ml | Unsalted butter |
1 cup | 198g / 7oz | Confectioner's sugar - sifted |
2 tablespoons | 30ml | Water |
1/4 teaspoon | 1.3ml | Ground cinnamon |
1/2 oz | 14g | Unsweetened chocolate |
1 teaspoon | 5ml | Vanilla extract |
Heat oven to 350F. Generously grease and flour 12 cup Bundt pan.
In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze.
Beat on low speed 1 minute, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan.
Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze.
Chocolate Glaze:
Makes 1/2 cup
Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.
In a small saucepan combine the butter with 2 tablespoons water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
* To sour milk: Use 1 1/2 tbs vinegar plus milk to equal 1 1/2 cups
Source:
"Just Cakes" From the C and H Sugar Kitchen
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.