This may be my all-time favorite chocolate cake. It's an individual sized buttermilk chocolate bundt cake, extremely moist, with butter frosting. Should be butter glaze but I am overly generous with it. It's difficult for me to stop eating it! My whole family loves it too! I love my father's reaction when I tell him this is what's for dessert! It's a recipe I adapted from Martha Stewart's great pumpkin cake.
Click below for the recipe.
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup canola oil
3/4 cup nonfat buttermilk
1 cup (2 sticks) unsalted butter, melted, more for pans
4 cups sifted powedered sugar
1/4 cup plus 1 Tablespoon milk
Preheat your oven to 350°. Generously butter the inside of a mini budtlette pan and dust with cocoa. (I double this recipe to fill 3 pans, for 18 cakes and have enough batter left over to make another dozen cupcakes.)
With an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Fill mini bundlettes about half full.
Bake cakes until cakes appear firm on top, and a toothpick inserted into the center comes out with a few moist crumbs, about 12 minutes. Don't overbake! Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
To make butter frosting, melt 1 cup butter in the microwave and whisk into sifted powdered sugar. Heat 1/4 cup plus 1 tablespoon of milk in the microwave and whisk into sugar and butter. Quickly pour over the cakes, microwaving frosting if it starts to set up before you can finish.
Enjoy!
We have been looking at all of the fun things you have mnade! And definitely want to be invited to some of your parties! JoAn Lake
ReplyDeleteOh, I am SO making these -- yum! Any mini Bundt pan recommendations -- e.g., Nordic Ware, Wilton, Baker's Secret? (Perfect use for the balance on my Amazon.com gift card.)
ReplyDelete@jen: I use NordicWare and they are great performers! You'll need a bottle brush for cleaning however! I swear I slather them with butter and then use generous cocoa but there are always a lot of crumbs stuck in the crevices! Worth the work I think...
ReplyDeleteI have a question about the recipe. In the listed ingredients you do not include the 3/4 cup of milk, but you do list it below in the mixing instructions.
ReplyDeleteWhen you adapted it from Martha, did you NOT add the 3/4 cup of plain milk?