Chocolate Almond Bundt Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces unsweetened chocolate, coarsely chopped
- 1cup unsalted butter, cut into small pieces
- 4eggs
- 2cups sugar
- 1tablespoon instant espresso powder
- 1tablespoon vanilla extract
- ¾cup buttermilk
- 2½cups all-purpose flour
- ½teaspoon salt
- 1teaspoon baking soda
- 1½cups blanched almonds, finely chopped
Nutritional analysis per serving (12 servings)
618 calories; 37 grams fat; 17 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 63 grams carbohydrates; 6 grams dietary fiber; 35 grams sugars; 12 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Butter and flour a 9-inch tube or bundt pan. Combine the chocolate and butter in a double boiler over barely simmering water. Stir occasionally until melted.
- Step 2
In a large bowl, whisk together the eggs and sugar. Dissolve the espresso in the vanilla extract and whisk it into the egg mixture. Whisk in the chocolate mixture and then the buttermilk.
- Step 3
Sift together the flour, salt and soda and stir into the batter until almost combined. Gently stir in the almonds. Scrape the batter into the prepared pan. Bake until a tester inserted into the center of the cake comes out slightly moist, about 65 to 70 minutes. Place on a rack to cool.
Private Notes
Comments
Nothing much saves a chocolate cake using melted chocolate instead of dark cocoa powder….but adding a few tablespoons of neutral oil will help to make a moister cake.
I made this for a potluck, and since many people are allergic to nuts, I substituted the same amount of unsweetened coconut flakes to give it some texture. Also read the notes about dryness, so I watched it carefully. Baked for 35 minutes and tested; then 10 more and tested; then 10 more and decided it was done. It's a dense cake and quite crumbly, but everyone loved it. Next time I might take it out 5 minutes sooner, but I think it will never be moist. Whipped cream sounds good!
This cake was DRY!
Nothing much saves a chocolate cake using melted chocolate instead of dark cocoa powder….but adding a few tablespoons of neutral oil will help to make a moister cake.
Thanks For your comments below. You saved the cake! I only baked it for 45 minutes and it was delicious. I made a few substitutions to and used a cream cheese icing mixed up with port instead of lime or lemon very delicious!
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