Best 4 Kittencals Moist One Bowl Dark Chocolate Bundt Cake Recipes
Indulge in the decadence of Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake, a culinary masterpiece that tantalizes taste buds with its rich, velvety texture and symphony of chocolate flavors. This extraordinary cake is a testament to the magic that can be created with just one bowl, making it an effortless delight for bakers of all skill levels. With its moist crumb and dense texture, each bite is a journey through a chocolate lover's paradise. Prepare to be captivated by the triple chocolate sensation of this cake, featuring a cocoa powder-infused batter, luscious dark chocolate chips, and a decadent chocolate ganache glaze. Elevate your baking repertoire with this exceptional treat, perfect for special occasions, afternoon tea parties, or simply as a sweet indulgence to savor every day.
Let's cook with our recipes!
KITTENCAL'S SUPER MOIST ONE-BOWL DARK CHOCOLATE CAKE
This is the most richest and easiest chocolate cake, it is so moist you just might be tempted to skip the frosting! I have left the cinnamon as optional if you are a lover of cinnamon then add it in --- make certain to generously grease your baking pan, for greasing pan see my recipe#78579 --- for frosting see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees F.
- Generously grease a 13 x 9-inch baking dish (make certain you pan is well greased).
- In a large mixing bowl combine the flour with sugar, sifted cocoa powder, baking soda, baking powder, salt and cinnamon (if using).
- Add in eggs, cooled coffee, vanilla, half and half cream (or milk) oil and vinegar; mix until on medium speed of an electric mixer until blended and smooth (the batter will be thin).
- Pour into prepared baking pan.
- Bake for about 35-40 minutes or until cake tests done.
- Cool completely before frosting.
KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE
This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my recipe#78579 for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my recipe#315210
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees F.
- Set rack to second-lowest position.
- Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
- In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
- Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
- Cool in pan for about 15-20 minutes before removing.
- Frost or glaze if desired when completely cooled.
- STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
KITTENCAL'S BEST DEEP DARK CHOCOLATE LAYER CAKE
This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207
Provided by Kittencalrecipezazz
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F.
- Line bottoms of two buttered 9-inch round cake pans with parchment paper.
- In a large bowl, beat butter and brown sugar, until light and fluffy (about 5 minutes).
- Add in eggs, one at a time, beating well after each addition.
- Beat in vanilla and coffee granules.
- Sift together flour, cocoa, baking soda and salt in a bowl.
- Add the flour mixture into the creamed mixture, alternating with the buttermilk, in three additions, scraping down the sides of bowl each time.
- Divide batter between prepared pans.
- Bake for 30-35 minutes, or until cake tests done.
- Turn onto a rack and remove paper.
- Cool and frost.
- FOR FROSTING: Beat butter until creamy.
- Blend in cream and vanilla; beat until very smooth.
- Add the cocoa and icing sugar.
- Beat on high for 45 seconds.
Nutrition Facts : Calories 706.3, Fat 36.4, SaturatedFat 22.1, Cholesterol 138.1, Sodium 635.8, Carbohydrate 92.9, Fiber 4.3, Sugar 67.7, Protein 8
DARK CHOCOLATE BUNDT® CAKE
This amazing chocolate Bundt® cake boasts notes of vanilla and coffee with rich chocolate flavor. Moist, delicious, and beautiful with a simple sugar dusting on top.
Provided by Naomi Hahr
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h55m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
- Combine butter, coffee, and cocoa in a saucepan over medium heat until butter is melted, about 10 minutes. Stir in vanilla extract and allow to cool, about 10 minutes.
- Blend sugar, flour, baking powder, baking soda, and salt together in a bowl. Add cooled chocolate mixture to flour mixture and mix thoroughly.
- Mix mayonnaise, buttermilk, and eggs together in another large bowl. Beat with an electric mixer on high speed until well combined, about 2 minutes. Add chocolate mixture and beat on medium-high speed, scraping bowl occasionally, 3 to 4 minutes. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Allow to cool for 10 minutes in the pan. Invert cake onto a serving plate and allow to cool completely, about 30 minutes more. Dust top with powdered sugar.
Nutrition Facts : Calories 394.4 calories, Carbohydrate 55.4 g, Cholesterol 73.1 mg, Fat 19.1 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 10.9 g, Sodium 161.4 mg, Sugar 34.8 g
Tips:
- Use high-quality dark chocolate: The quality of the chocolate you use will greatly impact the flavor of your cake. Look for a dark chocolate with a cocoa content of at least 70%.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Use a bundt pan with a nonstick coating: This will help the cake to release easily from the pan.
- Let the cake cool completely before glazing: This will help the glaze to set properly.
Conclusion:
This moist one-bowl dark chocolate bundt cake is a delicious and easy-to-make dessert. It's perfect for any occasion, from a casual get-together to a special celebration. With its rich chocolate flavor and decadent glaze, this cake is sure to be a hit with everyone who tries it.
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