Some recipes are meant for celebrations while others become the kind you make simply because it’s the weekend, friend are stopping by, or you want something homemade sitting on the kitchen counter. This Chocolate Buttermilk Bundt Cake is one of those recipes.

Rich cocoa tangy buttermilk, and a splash of coffee come together to create a cake that’s chocolaty and incredibly soft. If you’re not a coffee drinker, the coffee doesn’t make the cake taste like coffee. Instead, it enhances the chocolate and gives it an even deeper, rich flavor. I usually use decaf so everyone can enjoy a slice. By the way, I only add 1/2 a cup so it’s very little for the entire cake.

Watch the REEL associated with this post.

Items in the Reel:

• Tee Shirt
• Spatula
• Cooling rack
• Cacao Powder
• Copper Saucepan

My favorite way to serve this cake is with a handful of chopped pecans scattered over the top. The buttery crunch pairs nicely with the tender cake and makes it feel especially fitting as summer begins to fade and fall baking season arrives. Another idea is to serve a scoop of vanilla ice cream or whipping cream on top and don’t forget to have cold milk on hand of coffee on hand too.

Note: I use Cacao powder in place of baking chocolate powder – so much healthier! Here’s more information about cacao powder.

Why you’ll love this recipe

• The cake is so moist thanks to the buttermilk.
• Deep, rich chocolate flavor without being overly sweet.
• Easy ot make with simple pantry ingredients.
• Beautiful enough for entertaining but simple enough to bake during the week.
• Delicious on its own or served with toasted pecans, whipped cream, or vanilla ice cream.

I hope this chocolate Bundt cake becomes one of those recipes that fills your kitchen twit comforting smell of something homemade and brings everyone back for just one more slice.

If you make this Chocolate Bundt Cake, I’d love to hear what you think! TAG me @lemongrovelane

Chocolate Buttermilk Bundt Cake

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A delicious and decadent chocolate cake to serve at your next party.

Ingredients

• butter and flour for bundt pan
• 2 1/4 cups all-purpose flour, spooned and leveled
• 2 cups granulated sugar
• 3/4 cup unsweetened baking cocoa
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp kosher salt
• 2 eggs, room temperature
• 1 cup full fat buttermilk
• 1 cup brewed coffee (regular or decaf)
• 1 1/2 tsp vanilla extract
• 1/2 cup olive oil
• 3/4 cup whipping cream
• 1 cup semisweet chocolate chips
• chopped spiced pecans for topping

Instructions

1. Grease a bundt pan with butter and then dust with flour. Preheat oven to 350 degrees F.
2. Brew one cut of coffee. Allow to cool slightly prior to using in this recipe.
3. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk.
4. In another bowl, whisk eggs, buttermilk, oil, vanilla. Slowly add coffee.
5. Add wet ingredients to dry ingredients. Whisk until well incorporated.
6. Pour into bundt pan.
7. Bake 40 to 45 minutes or until tooth pick inserted in center comes out clean.
8. Remove from oven and allow to cool 10 minutes prior to removing the cake.
9. Carefully invert the cake. Use a knife to loosen sides if needed.
10. Allow to cool another 20 minutes.
11. To a small pan, add cream and chocolate chips. Heat and stir until chocolate is fully melted. Keep stirring until chocolate gets thick. Allow to cool a little bit. Carefully pour chocolate over the cake.
12. Top with nuts and serve!

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