Chocolate buttermilk bundt cake with chocolate sauce

November 15, 2016 Published by Dina

This is a light and moist cake that keeps well although I doubt it will last long. You can fancy it up with a chocolate glaze or serve it with a scoop of vanilla ice cream and chocolate sauce (recipe below) as a casual dessert.

Cake recipe adapted from Martha Stewart.

Chocolate bundt cake

Chocolate bundt cake


2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon coarse salt

1 1/4 cup buttermilk

1 cup oil
1 1/4 cups sugar
4 eggs
2 teaspoons vanilla


Combine flour, cocoa powder, baking soda and salt in a small bowl.

Combine oil and sugar in a bowl of a mixer and mix for a couple of minutes until sugar dissolves.

Add eggs, one at a time, beating well after each addition.

Add the vanilla.

Begin adding the flour, alternating with the buttermilk mixture, ending with the flour.

Use a spatula to give the batter a final blend, scraping the sides of the bowl.

Pour the batter into a buttered bundt pan and bake at 350F for about 50 minutes or until the cake is done.

Let cool, then remove from the pan and let finish cooling on a rack.

Chocolate sauce

Chocolate sauce

Simple chocolate sauce:

1 cup cream

1/3 cup water

1 tablespoon light or golden corn syrup

1/4 cup sugar

8 oz chocolate, chopped

2 tablespoon butter

Combine cream, water, syrup and sugar in a small pot, bring to a slow boil, stirring.

Lower heat and cook for another 2 minutes, stirring a few times.

Remove from hear, add the chocolate and butter and stir until dissolved.

Keep refrigerated.



Chocolate sauce