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Dark Chocolate & Strawberry Bundt Cake
Prep Time
20
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
bundt cake, cake
Servings:
12
Slices
Calories:
415
kcal
Equipment
Bundt Cake Pan
Ingredients
Chocolate Bundt Cake
1 ⅔
cups
all-purpose flour
⅓
cup
cocoa powder
3/4
tsp
baking powder
3/4
tsp
baking soda
1
cup
+ 2 Tbsp sugar
⅓
cup
brown sugar
¾
cup
buttermilk
⅔
cup
olive oil
1.5
tsp
vanilla extract
2
large eggs
room temperature
1/3
cup
+ 1 Tbsp hot water
2
fl.oz. hot espresso
Chocolate Glaze
¾
cup
dark chocolate
melted
½
cup
powdered sugar
Strawberry Topping
2
cups
fresh strawberries
Instructions
Bundt cake
Preheat oven to 350°F.
Grease Bundt pan using a baking spray with flour.
Add dry ingredients to a large bowl and whisk together to combine.
In a separate bowl, whisk together buttermilk, olive oil, vanilla and eggs.
Add the wet ingredients to the dry ingredients, whisking to combine.
Incorporate hot water and espresso to the wet ingredients, whisking until everything is incorporated.
Pour cake batter into prepared pan – make sure not to overfill. The Bundt pan should be no more than 2/3 of the way full.
Bake for 50-55 minutes or until a toothpick comes out clean when inserted.
Let the cake cool in the Bundt pan for 15 minutes before inverting onto a cooling rack.
Chocolate Glaze
Using a small whisk, combine chocolate and powdered sugar and mix until smooth.
Assembly
Once the cake has completely cooled, drizzle glaze on top and add strawberries before serving!
Nutrition
Serving:
1
Slice
|
Calories:
415
kcal
|
Carbohydrates:
56
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
6
g
|
Cholesterol:
33
mg
|
Sodium:
140
mg
|
Fiber:
3
g
|
Sugar:
38
g
|
Vitamin C:
14
mg