GLAZED CHOCOLATE DONUT BUNDT CAKE
For the cake:
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1/2 cup brown sugar packed
1 cup cocoa powder dutch processed is best
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoons sea salt
1 1/4 cups low-fat buttermilk
1/2 cup vegetable oil
1 teaspoons vanilla
2 large eggs
1 cup boiling water
For preparing the bundt pan:
2-3 teaspoons butter or margarine
2 tablespoons cocoa powder
For the glaze:
2 cups powdered sugar
6 tablespoons whole milk
1/2 to 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees Fahrenheit.
- Next, prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and "flouring" it with cocoa powder. Tap our as much of the excess cocoa powder as you can - you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
- After the bundt pan is greased and floured, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl. Give the mixture a stir with a wire whisk to combine all the ingredients.
- To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork.
- Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.
- Set your kettle to boil and once it's boiled, measure out one cup of boiling water.
- Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth.
- Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for 36-40 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool almost completely on a wire rack in the bundt pan. While it cools it should pull away slightly from the pan, making it easy to remove when it's cool.
- Carefully flip the bundt pan upside down on top of a wire rack to remove the cake.
- Add some parchment paper under the wire rack once you've inverted the cake (this will catch the extra glaze you're about to make!).
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
- Slowly pour the glaze over the cake, using a pastry brush to make sure every last inch of the cake is covered in the glaze.
- Let the glaze dry completely before slicing into the cake to achieve that perfect, crispy, sugary crust!
- Serve the cake as soon as the glaze is dry, and enjoy!
This Article And Recipe Adapted From This Site