Please please please forgive me for completely ignoring you in my last post. Those Very Vanilla Vegan Cupcakes meant nothing to me… I swear. It was just a one night thing, I was confused…I thought I wanted vanilla…those little flag cupcake toppers were just too cute…it won’t happen again, I promise. You can have the password to my myrecipes.com account, check my saved my recipes! I swear!
Don’t get me wrong – I love a good simple vanilla cupcake, or a summer fruit crisp, or tart lemon bars…or…My sweet tooth really doesn’t discriminate very much. It likes to get around.
But then every time I bite into a really good chocolate dessert its like the stars all align and the world is right again.
I love chocolate. I don’t know who I’m kidding.
This bundt cake is delicious. Its super moist and decadent with a velvety smooth chocolatey texture and creamy sprinkles of chocolate chips.
It took me three chocolate bundt cake recipes to find this one and it was soooo worth the hunt. King Arthur Flour knows their stuff. The original recipe calls for pastry flour but I couldn’t find it anywhere. I checked three different grocery stores and there was no way I was making the 45 minute drive to Whole Foods so I combined some cake flour with whole wheat white. If you can get your hands on whole wheat pastry flour use it! I was a little apprehensive at first to use this recipe because of the mix of specialty flours I normally don’t keep at home – pastry and bread – but its definitely worth the run to the store. These flours mixed with the buttermilk and eggs give this cake the most incredibly moist and dense texture (think pound cake).
So let’s not make chocolate too jealous this week, put down that raspberry bar and take your spoon out of the vanilla ice cream….and enjoy some chocolate :)
Have a great week guys!
Double Chocolate Bundt Cake
Yields 20 servings (1-slice)
- 1 cup unsweetened Dutch-process cocoa powder
- 1 3/4 cups whole wheat pastry flour (OR combine 1 1/3 cups whole wheat white flour and 1/3 cake flour – yields 2 cups – and measure 1 3/4 cups of this)
- 3/4 cup bread flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla extract
- 5 large eggs
- 2 teaspoons espresso powder
- 1/4 cup warm water
- 3/4 cup buttermilk
- 1 cup semisweet chocolate chips
- Preheat oven to 325 degrees and grease a 12-cup Bundt pan with cooking spray
- Whisk together cocoa, flours, baking powder, baking soda, and salt in a medium bowl.
- Cream butter in a large bowl until light and fluffy. Gradually add sugar and continue to beat until combined. Increase speed to high for 2-3 minutes, then lower the speed and add vanilla.
- Add eggs, one at a time, beating well after each addition.
- Dissolve espresso powder in warm water then combine with buttermilk. Add flour mixture to the batter alternately with the coffee mixture, beginning and ending with the flour mixture. Stir in chocolate chips.
- Bake until a cake tester inserted in the center comes out clean, about 1 hour. Let cake cool on wire rack for at least 15 minutes before removing.