Diana's Desserts - www.dianasdesserts.com
See more recipes in Cakes and Tortes 
Rich Chocolate Bundt Cake
in Diana's Recipe Book
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Average Rating:
(total ratings: 4) [Read reviews] [Post a review] |
| Servings: 10-12 |
| Comments: This is a moist, sweet and "oh so chocolatey" and tender cake, a cake that you can be sure will be eaten up before you know it. If desired, serve with Tangy Whipped Cream and Lightly Sweetened Raspberries (see below for recipes and instructions), or serve it with vanilla ice cream. |
Ingredients:  Dry Ingredients: 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 tsp. baking powder 1 1/2 tsp. baking soda 1 tsp. salt Liquid Ingredients: 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 tsp. vanilla extract 1 cup. boiling water Garnish: Confectioners' sugar Serve with: Lightly Sweetened Whipped Cream OR: Tangy Whipped Cream and Lightly Sweetened Raspberries* (See Recipes Below) OR: Serve with Vanilla Ice Cream |
| Instructions: Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan. Combine all dry ingredients in a large bowl of an electric mixer. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes. Stir in boiling water. Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely. Garnish cake with a light dusting of confectioners' sugar, and if desired, serve with lightly sweetened whipped cream or Tangy Whipped Cream and Lightly Sweetened Raspberries (see instructions below) or vanilla ice cream. Makes 10-12 servings. Tangy Whipped Cream Ingredients: 1 cup cold heavy cream 1/4 cup sour cream 1/4 cup light brown sugar, firmly packed 1/8 teaspoon vanilla extract With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1 1/2 to 2 minutes. Lightly Sweetened Raspberries Ingredients: 3 cups fresh raspberries, gently rinsed and dried 1-2 tablespoons granulated sugar Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes. Photograph taken by Diana Baker Woodall© 2004 |
| Source: DianasDesserts.com |
| Date: May 28, 2009 |
Reviews
Reviewer: Bobbi Martiniello
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Love this super moist bundt cake! I've made it twice and both kids and adults loved it! I drizzled some confectioners sugar icing on top - delicious!
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Love this super moist bundt cake! I've made it twice and both kids and adults loved it! I drizzled some confectioners sugar icing on top - delicious!
Reviewer: mary
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I have baked quite a few chocolate cakes using recipes from other sites but this is the best so far. My husband loves it, my colleagues too. I am going to bake another one for my church this Sunday. You should try it too!
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I have baked quite a few chocolate cakes using recipes from other sites but this is the best so far. My husband loves it, my colleagues too. I am going to bake another one for my church this Sunday. You should try it too!
Reviewer: Azira Khamis
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I have already tried this recipe, its really nice, it doesn't get hard even when I put it in the fridge for 3-5 days. My friends love it. It's moist, soft and lovely.
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I have already tried this recipe, its really nice, it doesn't get hard even when I put it in the fridge for 3-5 days. My friends love it. It's moist, soft and lovely.
Reviewer: Tarri Mouille
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OMG this was amazing. I made a one minute chocolate frosting to put on it. The cake was sooo moist and delicious. Not to sweet. Perfect chocolate flavor. It is the best cake I have ever made. Thank you, thank you for sharing the recipe.
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OMG this was amazing. I made a one minute chocolate frosting to put on it. The cake was sooo moist and delicious. Not to sweet. Perfect chocolate flavor. It is the best cake I have ever made. Thank you, thank you for sharing the recipe.