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Florida-Agriculture.com
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 487-8000

Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Dark Chocolate Bundt Cake

Dessert-8041
Ingredients
8 ounces semisweet chocolate, coarsely chopped
16 ounces chocolate syrup
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
 
Preparation
Melt chocolate in a microwave-safe bowl at high for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan. Bake at 325 degrees F for one hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish with white icing and strawberries if desired.

Yield
12 servings

Nutritional Value Per Serving
Calories 558, Calories From Fat 210, Total Fat 24g, Saturated Fat 14g, Cholesterol 111mg, Total Carbohydrate 85g, Protein 8g, Omega 3 Fatty Acid 0.07

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