This is a very dense, nutty, moist, and not too sweet bundt cake that just doesn’t last at our house. I cut the sugar back, and added the whole wheat for the nutty flavor. Top it with a glaze or just some powdered sugar. It is sure to please.
Servings: variesPrep Time: 20 minutes Cook Time: 35 minutes
1/2 cup butter
1 cup water
1/2 cup vegetable oil
5 tablespoons cocoa powder
1 1/2 cups AP flour
1/2 cup whole wheat flour
1 3/4 cups sugar
1/2 teaspoon salt
1/2 cup buttermilk (substitute 1/2 cup milk with 1 teaspoon of vinegar. Stir, and wait 5 minutes)
1 teaspoon baking soda
2 eggs lightly beaten
1 1/2 teaspoons (or more) cinnamon
1 teaspoon vanilla
Preheat the oven to 375 degrees. Grease a large bundt pan with cooking spray. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil.
Meanwhile, whisk together both flours, sugar and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well.
Then, add the buttermilk and baking soda. Mix together the eggs, cinnamon, and vanilla in a small bowl, and add to the batter. Pour the batter into prepared pan.
Bake 25 to 35 minutes. Allow the cake to cool completely in the pan or it may not release well.
Glaze when cool with a chocolate glaze of your choosing. This is the glaze I use:
3 T cocoa
2 T melted butter
1 cup powdered sugar sifting is recommended
2 to 3 T hot water
Combine all ingredients in a bowl and stir till smooth. Drizzle on top of cooled cake.
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