How To make Cocoa Bundt Cake
1 2/3 c All-purpose flour
1 1/2 c Sugar
1/2 c Hershey cocoa
1 1/2 ts Baking soda
1/2 ts Baking powder
1 ts Salt
2 Eggs
1/2 c Shortening
1 1/3 c Buttermilk or sour milk *
1 ts Vanilla
Chocolate glaze (recipe foll -ws) Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups
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Mini Chocolate Bundt Cake! Bakemas Day 23! #voiceover #christmas #holidaybaking #bundtcake
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Mini Chocolate Bundt Cakes
3 1/4 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 stick) unsalted butter, room temperature
2 1/2 cup sugar
4 large eggs
1 teaspoons pure vanilla extract
1 cup cocoa powder
2 cups warm water
Combine cocoa powder and water, set aside. Cream butter and sugar. Then add one egg at a time Until lightened in color.
Combine dry ingredients in a separate bowl. Add your vanilla extract to your wet ingredients. Combine dry and wet ingredients starting and ending with flour.
Divide into mini bundt cake pans. Bake at 350° for about 20 minutes.
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Chocolate Bundt Cake Recipe
This chocolate bundt cake is moist, light and amazingly delicious and topped with smooth chocolate ganache! if you a fan of chocolate cakes, you should try this chocolate cake.
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Ingredients:
For the cake:
1¾ cups (220g) All-purpose flour
3/4 cup (75g) Cocoa powder
1½ cups (300g) Sugar
1 teaspoon Baking powder
1½ teaspoons Baking soda
1/2 teaspoon Salt
1 cup (240ml) Buttermilk
2 Eggs
1/2 cup (120ml) Oil
1 cup (240ml) Coffee or water
For the ganache:
2/3 cup (160ml) Heavy cream
150g Dark chocolate
Directions:
1. Preheat the oven to 350˚F (180C˚).
2. Butter 10 cup Bundt cake pan and lightly dust with cocoa powder. Set aside.
3. In a large bowl mix flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
4. In a separate bowl mix buttermilk, coffee (or water), eggs and oil. Mix until well combined.
5. Add the wet mixture to the dry, whisk until incorporated. Pour the batter into prepared pan.
6. Bake for 40-45 minutes or until a toothpick comes out clean.
7. Let the cake cool in the pan for 10-15 minutes and then invert onto a rack. Let cool completely before glazing.
8. Make the ganache: chop the chocolate and place in a heatproof bowl. In a small saucepan heat the cream, when starts to simmer remove from heat and pour over the chocolate. Let sit for 1-2 minutes and stir until melted and smooth.
9. Pour the ganache over the cake, sprinkle some sprinkles on top and serve.
Best Chocolate Bundt Cake (From Scratch)
This chocolate Bundt cake is rich and moist with a perfect crumb and a delicious chocolate glaze that hardens with a beautiful shine. This chocolate Bundt cake recipe is easy to make from scratch with simple ingredients.
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Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Join Martha as she shares four of her favorites: lemon bundt cake, Devil's bundt cake, whipped cream cake, and applesauce spice cake. Perfect for any celebration.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction
0:04 Lemon Bundt Cake
5:59 How to Make Devil’s Bundt Cake
11:47 Whipped Cream Cakes
22:50 Baking Bonus: Basic Glazes
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Applesauce Spice Cake -
Devil’s Bundt Cake -
Lemon Bundt Cake -
Whipped Cream Cakes -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes 4 Bundt Cakes | Martha Bakes S3E11 Bundt Cakes
Glazed Chocolate Bundt Cake - Sweet Talk with Lindsay Strand
Lindsay Strand shares a recipe that’s guaranteed to satisfy any chocolate craving. It’s an excellent cake to keep in mind when you have a houseful of guests over the holidays.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Soft Mini Double Chocolate Bundt Cakes | Quick & Easy Dessert!
These Soft Mini Double Chocolate Bundt Cakes are Quick and Easy to Make! A One Bowl Recipe Topped with a Creamy Chocolate Ganache and Shaved Chocolate the Perfect Dessert for Chocolate Lovers! I hope you Enjoy the Video and give this recipe a try! Happy Baking!
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**Baking Pan Used in Video**
Nordic Ware Classic Bundtlette Pan
Soft Mini Double Chocolate Bundt Cake Recipe ????
1 Cup (205gr) Sugar
1 Egg
1 Tsp Pure Vanilla Extract
1/2 Cup (120ml) Buttermilk
1/2 Cup (120ml) Hot Coffee or Hot Water
1/4 Cup (50ml) Vegetable Oil
1 Cup (129gr) All Purpose Flour
1/2 Cup (46gr) Cocoa Powder
1 Tsp (4gr) Baking Powder
1/2 Tsp (3gr) Baking Soda
1/4 Tsp Salt
*Bake at 350 for 20-25min or Toothpick Clean
*DO NOT OVER MIX OR OVER BAKE!
*EVERY OVEN IS DIFFERENT SO USE THE BAKING TIME I GIVE AS GUIDE!
Chocolate Ganache
1/2 Cup (120ml) Heavy Whipping Cream ( Heat in Microwave 40sec or until Hot
2/3 Cup Semi Sweet Chocolate Chips
*Pour Hot Cream over Chocolate Chips wait for about 3min then slowly mix until smooth
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