This recipe had me as soon as I read buttermilk and chocolate in the same sentence. I’ll let you in on a little secret. This bundt cake also has hot chocolate mix in it! Yup! I recommend using a really good hot chocolate mix…..I am not thinking Swiss Mix in this case. This cake baked up perfectly in the time stated and popped out of my pan like a dream. It gets finished off with a yummy chocolate ganache dripping down the sides. Break out some cold milk and enjoy this for an afternoon snack or dessert….or if you promise to keep it quiet you can eat it for breakfast. Shhh, don’t let the kids know!
Chocolate Buttermilk Bundt Cake
Ingredients
Cake
- 2 teaspoons unsweetened baking cocoa
- 1 cup water
- ¾ cup butter, cut into pieces
- ¾ cup canola oil
- 4 oz bittersweet chocolate chips
- 1½ cups sugar
- 3 cups all-purpose flour
- ¾ cup hot chocolate mix, a high quality one
- 2½ teaspoons baking soda
- ½ teaspoon salt
- 3 eggs
- ¾ cup buttermilk
- 1 tablespoon vanilla
Ganache
- ⅓ cup heavy cream
- 2 tablespoons butter
- 4 oz bittersweet chocolate chips
Instructions
Cake
- Heat oven to 350°F. Lightly grease 10 inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
- In a pot combine water, butter, oil and bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth.
- Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
- In a bowl, combine flour, cocoa powder, hot chocolate mix, baking soda and salt.
- Add eggs to the cooled chocolate, one at a time. Beat well with whisk.
- Add flour mixture alternately with buttermilk, stirring just until blended.
- Add vanilla.
- Pour batter into pan.
- Bake *45 to 50 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Ganache
- Microwave all ingredients until melted and smooth, stirring.
- Let sit 10 minutes to thicken.
- Drizzle on cake and chill until set.
- adapted from Betty Crocker
Chocolate Buttermilk Bundt Cake
Ingredients
Cake
- 2 teaspoons unsweetened baking cocoa
- 1 cup water
- ¾ cup butter, cut into pieces
- ¾ cup canola oil
- 4 oz bittersweet chocolate chips
- 1½ cups sugar
- 3 cups all-purpose flour
- ¾ cup hot chocolate mix, a high quality one
- 2½ teaspoons baking soda
- ½ teaspoon salt
- 3 eggs
- ¾ cup buttermilk
- 1 tablespoon vanilla
Ganache
- ⅓ cup heavy cream
- 2 tablespoons butter
- 4 oz bittersweet chocolate chips
Instructions
Cake
- Heat oven to 350°F. Lightly grease 10 inch fluted bundt pan with Pam w/flour and sprinkle with unsweetened cocoa.
- In a pot combine water, butter, oil and bittersweet chocolate. Cook over low heat 8 to 10 minutes, stirring constantly, until chocolate is melted and mixture is smooth.
- Remove from heat. Transfer to a mixer and stir in sugar until blended. Cool 10 minutes.
- In a bowl, combine flour, cocoa powder, hot chocolate mix, baking soda and salt.
- Add eggs to the cooled chocolate, one at a time. Beat well with whisk.
- Add flour mixture alternately with buttermilk, stirring just until blended.
- Add vanilla.
- Pour batter into pan.
- Bake *45 to 50 minutes or until toothpick inserted in center comes out clean.
- Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Ganache
- Microwave all ingredients until melted and smooth, stirring.
- Let sit 10 minutes to thicken.
- Drizzle on cake and chill until set.
- adapted from Betty Crocker
Bridget Dalton says
Yum! Yum! Yum! Can I put some caramel inside that baby?!?!?
danielle says
ohhh yeaaaaa!!
Michelle says
Which hot chocolate did you use?
danielle says
The one I used was a gift from Paris!