Dollys Chocolate Bundt Cake Recipes
DOLLY'S CHOCOLATE BUNDT CAKE
A simple cake that looks fancy (thanks to a decadent chocolate glaze) is perfect for the novice baker. If you have extra glaze, pour it into a jar and place it in the refrigerator for up to 6 weeks. Use it as a spread on warm toast or as a dip for fresh strawberries.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes 1 large cake
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees. Butter a 12-cup Bundt pan.
- To make the cake, in a large bowl, cream together the butter and sugar. Beat in the eggs, one at a time, and the vanilla. Scrape down the sides of the bowl.
- In a separate bowl, whisk together the flour, cocoa, cinnamon, baking soda, and salt. Toss in the chopped chocolate and the walnuts, if using.
- Into the butter mixture, alternately add the flour mixture and the buttermilk in three additions, ending with the flour. Mix just until everything is blended together; don't overmix.
- Spoon the batter evenly into the Bundt pan and smooth the top of the batter. Bake for about 55 to 60 minutes, or until a cake tester or a toothpick inserted into the cake comes out clean. Let the cake cool in the pan briefly. Turn out onto a cake plate to cool completely.
- For the glaze, place a heatproof bowl over a pot of simmering water. Add the glaze ingredients and stir to melt and combine. Drizzle over the top of the cooled cake and let the glaze set, 15 to 20 minutes, before serving.
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