Double-Chocolate Bundt Cake
Equipment
- 1 (12-cup) Bundt cake pan
Ingredients
GLAZE
- 2/3 cup granulated sugar
- 1/4 cup water
- 1/4 cup chocolate-flavored liqueur
- 2 tbsp butter
CAKE
- 1-1/2 tsp canola oil
- 2 tbsp all-purpose flour
- Cooking spray
- 1-1/2 cups granulated sugar
- 6 tbsp butter, softened
- 2 large eggs
- 2 large egg whites
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1-1/2 cups 1% low-fat milk
- 2/3 cup semisweet chocolate minichips
- 2 tbsp powdered sugar
Instructions
- To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
- Preheat oven to 350°.
- To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
- Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
- Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
- Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.
Tried this recipe?Let us know how it was!