Tuesday, December 28, 2010
This may be my all-time favorite chocolate cake. It's an individual sized buttermilk chocolate bundt cake, extremely moist, with butter frosting. Should be butter glaze but I am overly generous with it. It's difficult for me to stop eating it! My whole family loves it too! I love my father's reaction when I tell him this is what's for dessert! It's a recipe I adapted from Martha Stewart's great pumpkin cake.
Click below for the recipe.
3/4 cup Dutch-process cocoa powder, sifted, plus more for pans
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup canola oil
3/4 cup nonfat buttermilk
1 cup (2 sticks) unsalted butter, melted, more for pans
4 cups sifted powedered sugar
1/4 cup plus 1 Tablespoon milk
Preheat your oven to 350°. Generously butter the inside of a mini budtlette pan and dust with cocoa. (I double this recipe to fill 3 pans, for 18 cakes and have enough batter left over to make another dozen cupcakes.)
With an electric mixer, combine granulated sugar, flour, cocoa, baking soda, baking powder, and salt. In a medium bowl, whisk together eggs, vanilla, canola oil, buttermilk, and 3/4 cup milk. Slowly add egg mixture to sugar mixture. Using the paddle attachment, mix batter on low speed until smooth, about 1 minute. Fill mini bundlettes about half full.
Bake cakes until cakes appear firm on top, and a toothpick inserted into the center comes out with a few moist crumbs, about 12 minutes. Don't overbake! Transfer to a cooling rack, and cool for 20 minutes before removing from the pans.
To make butter frosting, melt 1 cup butter in the microwave and whisk into sifted powdered sugar. Heat 1/4 cup plus 1 tablespoon of milk in the microwave and whisk into sugar and butter. Quickly pour over the cakes, microwaving frosting if it starts to set up before you can finish.