2 cups Flour
3/4 cup Unsweetened Cocoa
1/2 teaspoon Baking Powder
pinch of Salt
1 1/2 cups Butter, softened
3 cups Sugar
1 1/4 cups Buttermilk
2 teaspoon Instant Espresso
2 teaspoon Vanilla
1 cup 60% Cacao Bittersweet Chocolate Morsels
3/4 cup Semisweet Chocolate Morsels
3 tablespoon Butter
1 tablespoon Light Corn Syrup
1/2 teaspoon Vanilla
1 cup Powdered Sugar
1-2 tablespoon Buttermilk
1/4 teaspoon Vanilla
Preheat oven to 325 degrees.
Add sugar gradually, mixing it until it is
light and fluffy.
instant espresso, and vanilla.
alternating the flour and the buttermilk mixture.
your bundt pan. Bake the mini pan for 30-40
minutes. Bake a large bundt pan for 75-85 minutes.
remove them from the pan. Let cool completely.
1 tablespoon confectioner's sugar, buttermilk, and vanilla.
If you need it add the additional tablespoon, a
little at a time. The glaze needs to be thick enough
to drizzle over the bundt, and stay there.
Prepare chocolate glaze by placing the chocolate,
butter and corn syrup in a microwave safe bowl.
Microwave for 1 to 1.5 minutes on medium.
Stir until smooth. Add vanilla and stir again.
Start by drizzling the white over the bundts.
Drizzle the chocolate over the bundt.
Thanks for joining me today!
Scroll down a little and see what everyone else baked for today!
Thank you to Tanya from Dessert Stalking Blog for hosting!!
Here are February's Chocolate themed Bundt Bakers:
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.