The Best Chocolate Bundt Cake: A Hug in a PanKelly
It’s no secret that I love bundt cakes, that the very cozy, snug shape of them warms my heart and makes me feel the love. These days I think bundt cakes are wrongly perceived as tacky and old-fashioned, especially in this era we’re living in when cupcakes are so aggrandized. (Nothing against cupcakes, but must we worship them so?) I’d rather have a bundt cake any day: There’s more to love, more to share, and has anyone else noticed that they’re cute, too? This cake is dark chocolate and rich, but it’s also enlivened with buttermilk and vanilla so it’s not too sweet and has a pleasant depth and tang. I would take a slice of it over a cupcake any day of the week. Note: I put on Madonna’s “Like a Prayer,” an old favorite that I won’t apologize for, while I assembled this cake. If you like, share your favorite cooking music with me here.
Deep Dark Chocolate Bundt Cake
Serves 10 to 12
2 cups flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
3 large eggs
2 ounces bittersweet chocolate, melted and cooled
2 1/2 teaspoons pure vanilla extract
1 1/2 cups buttermilk
Preheat oven to 350. Butter and flour 10-cup bundt pan.
In a small bowl, sift the flour with the cocoa, baking powder, baking soda, and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in three batches, alternating with the buttermilk.
Scrape the batter into the prepared pan and smooth the surface. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.