Nutritional Info

Nutrition Facts

Serving Size 1 (98g)

Calories 286
Calories from Fat 35 (12%)
Amount Per Serving %DIV
Total Fat 3.9g 6%
Saturated Fat 1.8g 9%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 122mg 41%
Sodium 414.6mg 18%
Potassium 1093.6mg 23%
Total Carbohydrate 49.4g 16%
Dietary Fiber 3.5g 14%
Sugars 15.3g
Protein 11g 22%

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Recipe Description
This dark chocolate Bundt cake can be used for almost any occasion. In summer, decorate it with fresh sliced strawberries. For Christmas, the cake looks lovely garnished with wintry white chocolate curls.
Prep time
20 min
Cook time
1 hr 20 min
Ready In
1 hr 40 min

Ingredients

Serves Tool

Serves To:USMetric
1 Teaspoon(t)  vanilla extract
1 Cup(c)  buttermilk
1/4 Teaspoon(t)  salt
1/2 Teaspoon(t)  baking soda
2 1/2 Cup(c)  all purpose flour
4   large eggs
2 Cup(c)  sugar
1 Cup(c)  butter, softened
16 Ounce(oz)  chocolate syrup
8 Ounce(oz)  semisweet chocolate, coarsely chopped

Preparation

Melt chocolate in a microwave safe bowl at high for 30 second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Sift together flour, baking soda and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14 cup Bundt pan. Bake at 325 degrees F for 1 hour and 20 minutes, or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.

Additional notes

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