Glazed Chocolate Donut Bundt Cake
Description
This chocolate cake is a winner for sure and will be your go to chocolate cake to make in the future. It's wonderfully moist and tastes just like a coffee shop donut.
Ingredients
To Prepare the Bundt Pan:
2-3 t. butter or margarine
2 T. cocoa powder
Cake:
1 3/4 c. all-purpose flour
1 1/2 c. sugar
1/2 c brown sugar, packed
1 c. Dutch processed cocoa powder
1 1/2 t. baking powder
1 1/2 t. baking soda
1 t. sea salt
1 1/4 c. low-fat buttermilk
1/2 c. vegetable oil
1 t. vanilla
2 large eggs
1 c. boiling water
Glaze:
2 c. powdered sugar
6 T. whole milk
1/2 - 1 t. vanilla extract
Directions
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Preheat the oven to 350 degrees F.
Grease the bundt pan with the butter or margarine and "flour" it with the cocoa powder. Tap the pan to get out the excess cocoa powder so only a very thin layer coats the inside of the cake pan which disappears while the cake bakes.
After the bundt pan is prepared, add the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt to a large bowl. Stir well with a wire whisk.
In another bowl, add the buttermilk, vegetable oil, eggs, and vanilla; whisk together with a fork.
Dump the wet ingredients into the dry ingredients; stir with a rubber spatula to combine.
Boil the water; when it has boiled, measure out 1 cup of boiling water.
Add the boiling water to the cake batter in a slow stream, whisking while adding 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.
Bake at 350 degrees F. for 35-40 minutes, or until a wooden toothpick inserted into the cake comes out clean.
Allow the cake to 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 cool.
Remove the cake by carefully flipping the bundt pan upside down on top of a wire rack.
Place parchment paper under the wire rack after you've inverted the cake to catch the extra glaze.
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 that the cake is covered in the glaze.
Let the glaze dry completely before slicing into the cake to achieve that perfect, crispy, sugary crust!
The cake can be cut and served when the glaze is dry.
12 servings.
Tip: Cover the cake in a cake carrier or under a large bowl to keep it from drying out.