How to prepare recipe for Chocolate Bundt Cake? A Bundt pan makes a pretty shaped cake and a nice presentation for guests. It is especially festive if you sprinkle powdered sugar on top and fill the center with bright red cherry pie filling. It also freezes well, so bake it ahead for later use. Recipe makes 12 servings. Follow this easy directions.
RECIPE FOR CHOCOLATE BUNDT CAKE
½ cup (1 stick) unsalted butter or buttery spread at room temperature, or 1⁄3 cup canola oil
1¼ cups sugar
3 large eggs, at room temperature
2⁄3 cup 1% milk, (cow, rice, soy, potato, or nut) at room temperature
1 tablespoon pure vanilla extract
2 cups Sorghum Blend
2⁄3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¾ teaspoon salt
2⁄3 cup hot (120ºF) brewed coffee
½ cup powdered sugar, for dusting
1 can (14 to 15 ounces) cherry pie filling
Place a rack in the middle of the oven. Preheat the oven to 325ºF. Generously grease a 10-cup nonstick (gray, not black) Bundt pan.
In a large mixer bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until thoroughly blended. Beat in milk and vanilla extract.
In a separate bowl, whisk together sorghum blend, cocoa, baking soda, xanthan gum, and salt. Beat sorghum mixture into the egg mixture on low speed, alternating with hot coffee, beginning and ending with sorghum mixture. Spread the batter in the pan, smoothing the top of the batter with a spatula.
Bake 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Cool the cake in the pan 15 minutes on a wire rack. Remove the cake from the pan with a thin metal spatula, and cool completely on the wire rack.
Place the cake on a serving plate, dust the top with powdered sugar, and then fill the center of the cake with cherry pie filling. Serve immediately.
Follow this simple directions carefully and you will be amazed how good this recipe is. Enjoy preparing this easy Chocolate Bundt Cake recipe and wish you all Bon Apetit.
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