Ingrédients pour Decadent Double Chocolate Bundt Cake
- 1 1/2 cups granulated sugar
- Water
- Chocolate Liqueur
- 6 tablespoons (3 ounces) unsalted butter
- Canola Oil
- All Purpose Flour
- 2 large eggs
- Egg Whites
- Vanilla Extract
- Unsweetened Cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Low Fat Milk
- Semisweet Mini Chocolate Chips
- 2 tablespoons powdered sugar
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Comment préparer Decadent Double Chocolate Bundt Cake
- **Prepare the Glaze:**
- In a small saucepan, combine 1 cup powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup milk, and 1 tablespoon butter.
- Bring to a boil over medium-high heat, stirring constantly, until smooth and thickened.
- Remove from heat and let cool completely.
- **Prepare the Cake:**
- Preheat oven to 350°F (175°C).
- Generously grease a 12-cup bundt pan with vegetable oil (about 2 tablespoons) and brush to coat evenly.
- Sprinkle 2 tablespoons of all-purpose flour into the prepared pan, tapping out any excess.
- Lightly coat the pan with cooking spray.
- In a large bowl, cream together 1 1/2 cups granulated sugar and 6 tablespoons (3 ounces) unsalted butter using a mixer on medium speed until light and fluffy (about 5 minutes).
- Add 2 large eggs and 1 large egg white, one at a time, beating well after each addition.
- Beat in 1 teaspoon pure vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the dry ingredients and 1 cup milk alternately to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined after each addition.
- Beat for 2 minutes on medium speed.
- Gently fold in 1 1/2 cups semi-sweet chocolate chips.
- Pour batter into the prepared bundt pan and swirl with a knife.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Immediately pour the cooled glaze over the warm cake.
- Let cool in the pan for 30 minutes.
- Invert the cake onto a serving plate and dust with 2 tablespoons powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
110g
Fat
23g
Carbs
14g
