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Chocolate Bundt Cake for a Dear Friend

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My friend was coming over today to visit from Vegas. I haven’t seen her years, and while we used to converse daily (because worked together) and went out all the time to cheer each other up during those bad times in life, we’ve been bad keeping in touch. Family, work, school, life, tends to get in the way.
In any case she was able to stop by and we had a wonderful time, thanks, in part, to this lovely cake.
This recipe was adapted from Food Librarian
Chocolate Bundt Cake
  • 1 cup water
  • 1/2 cup vegetable oil
  • 1 stick (1/2 cup) butter
  • 1/4 cup plus 1 tbsp (or 5 tbsp) cocoa
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 2/3 cup minus 1 tbsp taken out of vanilla flavored coconut milk
  • 1 tbsp vinegar
  • 1/3 cup heavy cream
  • 1 tsp baking soda
  • 2 eggs
  • 1 tsp vanilla

Bring to a boil in a pot: Water, oil, butter and cocoa

In a large bowl, combine together with a whisk: flour, sugar, salt, cinnamon

Add the chocolate mixture to the flour and mix until combined.

doesn’t look appetizing I know. But that’s what happens when you don’t stir and take the picture.

Add a tbsp of white vinegar in a 1/3 cup measure and fill to top with coconut milk (I used vanilla flavored) and pour into a small bowl. Add another 1/3 cup of coconut milk, and the 1/3 cup of heavy cream. (If you have a 2/3 measuring cup or some other way of measuring it, just add 1 tbsp of vinegar first to the bottom then fill up with coconut milk till you get 2/3 cup. Then add the heavy cream till you get a full 1 cup of liquid).

Add milk mixture to the batter with baking soda and mix together.

not too appetizing at the moment, but lovely when you mix it

In a small bowl, combine the eggs and vanilla. Add to the batter and combine.

Pour batter into greased 10 or 12-cup Bundt pan and bake in a preheated 375 degree oven for 30-35 minutes. Mine took about 37 minutes, it was very liquidy, and although I added more liquid than the original recipe called for I think it added a lot of tenderness to the cake it wouldn’t have otherwise had to the extreme amount of cocoa powder necessary.   Don’t forget to cool in the in pan, about 13 minutes or so.

Top with a dusting of powdered sugar or a simple glaze of powdered sugar and milk or water (though I opted for the powdered sugar, not the glaze).


About JR

I'm passionate about a lot of things in life. I grew with a unique set of experiences that have guided me throughout my life. I currently work as a Board Certified Behavior Analyst in sunny CA providing treatment to kiddos in the private sector. Adventure, food, love and laughs are my top priorites.

One response »

  1. Pingback: my baking therapy: chocolate bundt cake with rum « Foodie Joanie

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