Chocolate Bundt Cake a Redneck Delight
Indulge in the decadent charm of a down-home classic with this Chocolate Bundt Cake, a Redneck Delight. Perfectly moist and intensely chocolatey, this Bundt cake combines semi-sweet chocolate, rich cocoa powder, and a splash of hot brewed coffee for a deep, bold flavor profile. The batter comes together effortlessly with a mix of pantry staples like buttermilk, vanilla extract, and a touch of vegetable oil, ensuring a wonderfully tender crumb. Topped with a simple dusting of powdered sugar, this no-fuss dessert delivers rustic elegance that's perfect for family gatherings, potlucks, or casual weeknight indulgence. With its combination of rich chocolate flavors and straightforward preparation, this cake is a true crowd-pleaser and a guaranteed favorite for lovers of comforting Southern desserts.
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Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup hot brewed coffee
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 0.75 cup cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.25 cup vegetable oil
- 0.5 cup powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan to prevent sticking.
Step 2
In a medium saucepan, melt 1 cup of unsalted butter over low heat. Add 1 cup of semi-sweet chocolate chips and stir until melted and smooth.
Step 3
Pour in 1 cup of hot brewed coffee while stirring continuously. Remove from heat and set aside to cool slightly.
Step 4
In a large mixing bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, 0.75 cup of cocoa powder, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt until well combined.
Step 5
In a separate bowl, mix 3 large eggs, 1 cup of buttermilk, 2 teaspoons of vanilla extract, and 0.25 cup of vegetable oil until homogenized.
Step 6
Slowly add the warm chocolate mixture to the egg mixture, stirring continuously to avoid curdling.
Step 7
Gradually fold the wet mixture into the bowl of dry ingredients, stirring until smooth and lump-free.
Step 8
Pour the batter evenly into the prepared Bundt pan and bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
Step 9
Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Step 10
Once cooled, dust the cake with 0.5 cup of powdered sugar for a rustic finish, slice, and serve!
Nutrition Facts
| Serving size | (1752.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5225.1 |
| Total Fat 226.5g | 0% |
| Saturated Fat 106.3g | 0% |
| Polyunsaturated Fat 34.3g | |
| Cholesterol 832.8mg | 0% |
| Sodium 2991.6mg | 0% |
| Total Carbohydrate 808.3g | 0% |
| Dietary Fiber 40.1g | 0% |
| Total Sugars 564.4g | |
| Protein 75.4g | 0% |
| Vitamin D 249.9IU | 0% |
| Calcium 503.8mg | 0% |
| Iron 26.3mg | 0% |
| Potassium 1864.9mg | 0% |
Source of Calories