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HOMEMADE CHOCOLATE BUNDT CAKE RECIPE

Hide this chocolate bundt cake recipe. Why? Because you will be hounded for it. Moist, dense cake - not too sweet - and creamy delicious frosting. I call this cake "chocolate extreme" and it is better than a bakery cake. This is "chocolate lovin' on a fork..."

Don't worry about the thin consistency of the batter. This is made like a pudding (lava) cake, and it WILL bake into a normal (perfectly) textured cake; just exceptionally moist.

I originally had the wrong cake pans listed for this wonderful recipe (thanks Jon!), so if any of you had problems with overflow - that was why.

Remember to place the cake pans on a baking sheet before it goes into the oven. If you are making your cake in a 9x13 pan, it needs to bake for 45 minutes. Now on to my chocolate bundt cake recipe.

CAKE
3 cups white sugar
1-3/4 cups flour
3/4 cup unsweetened cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup hot brewed coffee

FROSTING
3/4 cup butter
1-1/2 cups unsweetened cocoa powder
5-1/3 cups powdered sugar
2/3 cup heavy cream
1 tsp pure vanilla extract

PREHEAT oven to 350 degrees. Grease and flour three 9 inch cake pans or 10" tube pan. Place parchment paper in the bottom of each cake pan; grease and flour the parchment paper also.

In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Fold in the hot coffee by hand. Pour the batter evenly into the prepared pans approximately 2/3 full. This cake rises beautifully.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

NOTE:
For this chocolate bundt cake recipe you may use a chocolate glaze (like I did in the picture above) instead of buttercream frosting. Mix well and pour over the cake just before its completely cool so the glaze soaks in (YUM).

Glaze:
1 cup powdered sugar
2 TBS cocoa
2 TBS milk
1 tsp pure vanilla extract

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FEATURED RECIPE:

HOMEMADE STRAWBERRY MUFFIN RECIPE

2 cups flour
1 cup white sugar
1 TBS baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup milk or half-and-half
1/2 cup vegetable oil
1/2 tsp strawberry extract (optional)
1-1/2 cups fresh strawberries, quartered

Top the muffins with my Old-Fashioned Cream Cheese Frosting
(only make half of the recipe)

whole strawberries, halved (garnish)
powdered sugar (garnish)

PREHEAT oven to 400 degrees. Grease or use paper lined muffin tin; set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, oil and strawberry extract. Stir into the dry ingredients and mix JUST until incorporated (there will be lumps). Fold in quartered strawberries.

Spoon into greased muffin tins and sprinkle tops lightly with white sugar. Bake for 18 to 20 minutes or until golden brown.

Sprinkle lightly with powdered sugar and top with a dollop of cream cheese frosting. Nestle a halved strawberry on top and smile. You just created a "good thing."

Strawberry Banana Muffins
add 3/4 cups strawberries and
3/4 cup chopped banana

Strawberry Rhubarb Muffins
add 1 cup strawberries and
1/2 cup chopped rhubarb

photo courtesy of *christine** at flickr.com

More Homemade Muffin Recipes