Triple Chocolate Buttermilk Bundt Cake/#BundtBakers
The Freshman Cook
The Freshman Cook
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Ingredients

  • Cake
  • 2 cups Flour
  • 3/4 cup Unsweetened Cocoa
  • 1/2 teaspoon Baking Powder
  • pinch of Salt
  • 1 1/2 cups Butter, softened
  • 3 cups Sugar
  • 5 Eggs
  • 1 1/4 cups Buttermilk
  • 2 teaspoon Instant Espresso
  • 2 teaspoon Vanilla
  • 1 cup 60% Cacao Bittersweet Chocolate Morsels
  • Shortening
  • Chocolate Glaze
  • 3/4 cup Semisweet Chocolate Morsels
  • 3 tablespoon Butter
  • 1 tablespoon Light Corn Syrup
  • 1/2 teaspoon Vanilla
  • Buttermilk Glaze
  • 1 cup Powdered Sugar
  • 1-2 tablespoon Buttermilk
  • 1/4 teaspoon Vanilla
  • Use shortening and flour to thoroughly coat
  • your bundt pan. Bake the mini pan for 30-40
  • minutes. Bake a large bundt pan for 75-85 minutes.
  • Let cakes cool for 15 minutes, then carefully
  • remove them from the pan. Let cool completely.

Instructions

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