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Chocolate bundt cake with powdered sugar topping
With only 8 ingredients and one bowl, this rich and moist cake is really easy to prepare.
I’ve been loving my bundt cake pan a lot recently and I’m not sure why. Could be a retro-nostalgia thing, unexplored childhood issues maybe, or I just found one at the thrift store (along with a never-used-still-in-the-60s package mini bundt cupcake pan - gotta try that soon too!). More logically I think I just like making a relatively simple cake that doesn’t really need frosting — just slice and go - kind of like the easiness of a cupcake, but easier, actually. Plus, I tend to like the edges and chewy corners of baked goods and bundt cakes have more square footage of that than a regular cake pan.
A yellow cake mix is an easy fast treat to prepare for the kids, but I’ve been looking for a chocolate cake recipe that rises above the ordinary in terms of rich taste, while still being easy and quick to make. My friend Liz made delicious chocolate cake breads made with mayonaise a few weeks ago and they were delicious, but not bundt shaped. My friend Karen had just (inexplicably) given me a huge jar of mayonnaise so I took that as a sign. I was on a hunt. I researched chocolate mayo-related recipes on line, found one, and it was…so-so…easy yes, and edible but, not really worth blogging about. So, I decided to take a chance and use Liz’s recipe in a bundt pan. I made a few minor tweaks and it came out really delicious - and it’s easy to prepare. You use powdered cocoa plus a bag of chocolate chips so this cake is richly chocolate, and I really like the thickish crust, almost like a brownie.
- Flour - 2 cups
- Cocoa - 1/2 cup
- Sugar - 1 1/3 cups
- Baking Soda - 1 1/2 tsp.
- Buttermilk - 1 1/2 cups* (I used regular milk with 1 Tblsp. lemon juice added because I didn’t have buttermilk)
- Mayonnaise - 1 cup
- Vanilla - 1 tsp.
- Chocolate Chips - 1 package
- Powdered Sugar - 1-2 Tblsp (optional topping)
- Preheat oven to 350 and grease pan generously
- In a large bowl, combine flour, sugar, cocoa and baking soda.
- Add buttermilk, mayo and vanilla; beat until smooth.
- Add chips and blend well; pour into pan.
- Bake 50 minutes.
- Cool for 10 minutes and then remove from pan (flip over onto a large plate.)
- Sprinkle with powdered sugar (I used a sieve to hold and shake the sugar.)
Liz usually uses 6 mini loaf pans, which work well too.
