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You are here: Home / Dessert / Chocolate Buttermilk Bundt Cake

Chocolate Buttermilk Bundt Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

August 17, 2014 by Hugs & Cookies xoxo 5 Comments

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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!

buttermilk bundt chocolate bundt

Chocolate Buttermilk Bundt Cake

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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
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  • ¾ cup hot chocolate mix a high quality one
  • 2 ½ 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

Print Recipe

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
  • 1 ½ cups sugar
  • 3 cups all-purpose flour
  • ¾ cup hot chocolate mix a high quality one
  • 2 ½ 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

buttermilk

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Filed Under: Cake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Bridget Dalton says

    August 17, 2014 at 10:55 pm

    Yum! Yum! Yum! Can I put some caramel inside that baby?!?!?

    Reply
    • danielle says

      August 17, 2014 at 10:56 pm

      ohhh yeaaaaa!!

      Reply
  2. Michelle says

    August 17, 2014 at 11:48 pm

    Which hot chocolate did you use?

    Reply
    • danielle says

      August 18, 2014 at 6:50 pm

      The one I used was a gift from Paris!

      Reply

Trackbacks

  1. Foodies Network » Chocolate Buttermilk Bundt Cake says:
    August 18, 2014 at 8:27 pm

    […] Chocolate Buttermilk Bundt Cake […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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