Ingredients for Swirled Chocolate Bundt Cake
- All Purpose Flour
- Buckwheat Flour
- Sugar
- Unsweetened Cocoa Powder
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- Cream Cheese
- Egg
- Rhubarb
- Fresh Cherries
- Honey
- Unsweetened Coconut
- Icing Sugar
- Milk
- Unsweetened Cocoa
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How to Make Swirled Chocolate Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a small bowl, whisk together the buttermilk and hot water. Gradually add to the wet ingredients, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter in half. In one half, stir in the melted chocolate.
- Spoon half of each batter (plain and chocolate) into the prepared pan, alternating layers. Swirl the batters together with a knife or toothpick for a marbled effect.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
221g
Fat
51g
Carbs
23g
