The Freshman Cook: Triple Chocolate Buttermilk Bundt Cake/#BundtBakers

Noah Baker
Noah Baker
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The month of February and chocolate just seem to go together, so when I found out that this months Bundt Bakers required ingredient was chocolate, I was so excited. I saw this Triple Chocolate Buttermilk Bundt Cake on the cover of Southern Living Magazine and I fell in love! I had to make this for the glorious month of chocolate, I mean February! You are going to love this!

Cake

2 cups Flour 3/4 cup Unsweetened Cocoa 1/2 teaspoon Baking Powder pinch of Salt 1 1/2 cups Butter, softened 3 cups Sugar 5 Eggs 1 1/4 cups Buttermilk 2 teaspoon Instant Espresso 2 teaspoon Vanilla 1 cup 60% Cacao Bittersweet Chocolate Morsels Shortening

Chocolate Glaze

3/4 cup Semisweet Chocolate Morsels 3 tablespoon Butter 1 tablespoon Light Corn Syrup 1/2 teaspoon Vanilla

Buttermilk Glaze

1 cup Powdered Sugar 1-2 tablespoon Buttermilk 1/4 teaspoon Vanilla Preheat oven to 325 degrees. Whisk together flour, cocoa, baking powder and salt.
Beat butter on medium speed until smooth. Add sugar gradually, mixing it until it is light and fluffy. Add eggs one at a time, mixing after each one.
In a separate bowl, mix together the buttermilk, instant espresso, and vanilla. Start adding some of the flour mixture to the egg mix, alternating the flour and the buttermilk mixture. Mix on low as you are adding the flour and buttermilk.
Fold in the bittersweet morsels.
Use shortening and flour to thoroughly coat your bundt pan. Bake the mini pan for 30-40 minutes. Bake a large bundt pan for 75-85 minutes. Let cakes cool for 15 minutes, then carefully remove them from the pan. Let cool completely. Make buttermilk glaze by whisking together 1 tablespoon confectioner’s sugar, buttermilk, and vanilla. If you need it add the additional tablespoon, a little at a time. The glaze needs to be thick enough to drizzle over the bundt, and stay there.

Prepare chocolate glaze by placing the chocolate,

butter and corn syrup in a microwave safe bowl.

Microwave for 1 to 1.5 minutes on medium.

Stir until smooth. Add vanilla and stir again.

Start by drizzling the white over the bundts.

Drizzle the chocolate over the bundt.

Enjoy!

Thanks for joining me today!

Scroll down  a little and see what everyone else baked for today!


Thank you to Tanya from Dessert Stalking Blog for hosting!!

Here are February’s Chocolate themed Bundt Bakers:

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

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Noah Baker

Hi! I’m Noah Baker

Noah Baker is a California-born food blogger behind "FreshmanCook," whose culinary journey began in his tiny apartment kitchen experimenting with recipes that blend innovative techniques and personal passion. After leaving his graphic design career, Noah transformed his love for cooking into a vibrant online platform that celebrates accessible, creative cuisine, capturing food lovers' attention with his stunning photography and approachable recipes. When he's not crafting mouthwatering dishes or styling food for his blog, Noah lives in a cozy apartment with his rescue dog, Basil.

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