Triple Chocolate Bundt Cake

It’s a no brainer that whenever I go to friends’ parties (especially with kids!), I’m the designated dessert person. I don’t mind – I love baking and it’s a pretty good excuse to trial baking recipes. Mr J isn’t a huge cakes and sweets person, so I need other guinea pigs who will  I can share the cakes with (because you know what they say… minutes on the lips, forever on the hips).

Bundt-land is a strange place for me. I’ve always baked with the traditional round cake pans, but the sudden rise in popularity of these intricate, hole-y pans irked my curiousity. Recently inspired by baker extraordinaire Charlotte Ree and shot by the super talented Luisa Brimble, I bravely dipped my toe in bundt town and was surprised to see so many amazing recipes and beautiful cakes. So I bought my first bundt pan (Nordic Ware – recommendation from Charlotte Ree no less!) at Williams Sonoma in Bondi Junction one morning in December (ok, more like the weekend before Christmas. Yeah I know, BRAVE!), and followed their instructions to the T. Butter your pan like you’ve never butter before! Every nook and cranny of that pan must be oiled to perfection! GREASE ME UP WOMAN! *ahem* Oh and don’t forget to flour it too. And buttered and floured I did – the cake came out solid, nothing stuck to the pan, and I breathed a sigh of massive relief.

This cake is an uber rich, decadent, indulgent cake – more brownie, less sponge cake. The buttermilk helps keep it moist, and the chocolate and buttermilk glaze adds an extra layer of oomph. For my first bundt cake, this was a total winner for both adults and kids alike. We do like our big bundts and we cannot lie.

Triple Chocolate Bundt Cake
Recipe from here

For the cake:
2 cups all purpose flour
3/4 cup unsweeted cocoa
1/2 tsp baking powder
1 tsp salt
375g soft unsalted butter
3 cups caster sugar
5 eggs
2 tsps vanilla extract
1 1/4 cup buttermilk
2 tsp espresso powder
1 cup chocolate chip morsels

For the chocolate glaze:
1 cup of chocolate chip morsels
3 tbsps butter
1/4 tsp vanilla extract

For the buttermilk glaze:
1 cup powdered icing sugar
2 tbsp buttermilk
1/4 tsp vanilla extract

For the cake:

  1. Pre-heat your oven to 160C.
  2. Thoroughly butter and flour your bundt pan. I used a brush to evenly coat all the nooks and crannies with butter.
  3. In a mixing bowl, beat the butter until fluffy. Add the sugar. Add the eggs one at a time, and beat in the vanilla, espresso powder and buttermilk.
  4. In a separate bowl, mix the flour, baking powder, cocoa powder, and salt together. Add the flour mixture to the batter, one big spoonful at a time.
  5. Fold in the chocolate chip morsels.
  6. Transfer to your bundt pan, ensuring you tap the pan on the kitchen bench to remove any bubbles. Bake for 1 hour to 1 hour and 10 minutes. It’s ready when a knife or skewer comes out clean.
  7. Let the cake rest for approximately 20 minutes, or overnight, before removing from the pan.
  8. Glaze with both the chocolate and buttermilk glaze.

For the chocolate glaze:

  1. In a bowl, melt the chocolate chip morsels and butter together in a microwave for approximately 40 – 60 seconds.
  2. Mix the vanilla extract and set aside.

For the buttermilk glaze:

  1. Mix the icing sugar with the buttermilk, one tsp at a time.
  2. Add the vanilla extract and glaze on top of the cake.

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