Chocolate buttermilk bundt cake with chocolate sauce
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.
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
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.
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.