Classic Chocolate Bundt Cake
Bundt cake is my go to cake for everyday “countertop snacking cake”. I also make it when I have guests, so they can help themselves to a piece of cake without much ado. Usually the standard bundt pan is fine but recently I bought these beautiful cake pans by Nordic Ware and have been enjoying the interesting shapes they create. They also slide out of the pan with ease.
I made a couple of small changes in my standard recipe, hence the new post of this old standby. I don’t use a mixer, just two bowls, one for wet one for dry ingredients, and use a whisk at first and a spatula at the end of the mixing. Less is more when it comes to mixing. Dragging the stand mixer from the pantry to the countertop is too much work in this case.
To serve as dessert make a chocolate or caramel sauce to drizzle over, or serve with whipped cream and a tangy raspberry sauce.
2 1/3 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon coarse sal
1 1/4 cup buttermilk
1/2 cup oil
1/2 cup cream
1 cup sugar
2 teaspoons vanilla
Combine flour, cocoa powder, baking soda and salt in a small bowl.
Combine oil, cream 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.
Keep on the counter in a cake stand with a glass dome.