Chocolate Bundt Cake a Redneck Delight
Indulge in the decadent charm of a down-home classic with this Chocolate Bundt Cake, a Redneck Delight. Perfectly moist and intensely chocolatey, this Bundt cake combines semi-sweet chocolate, rich cocoa powder, and a splash of hot brewed coffee for a deep, bold flavor profile. The batter comes together effortlessly with a mix of pantry staples like buttermilk, vanilla extract, and a touch of vegetable oil, ensuring a wonderfully tender crumb. Topped with a simple dusting of powdered sugar, this no-fuss dessert delivers rustic elegance that's perfect for family gatherings, potlucks, or casual weeknight indulgence. With its combination of rich chocolate flavors and straightforward preparation, this cake is a true crowd-pleaser and a guaranteed favorite for lovers of comforting Southern desserts.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup hot brewed coffee
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 0.75 cup cocoa powder
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 0.25 cup vegetable oil
- 0.5 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan to prevent sticking.
In a medium saucepan, melt 1 cup of unsalted butter over low heat. Add 1 cup of semi-sweet chocolate chips and stir until melted and smooth.
Pour in 1 cup of hot brewed coffee while stirring continuously. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together 2 cups of granulated sugar, 2 cups of all-purpose flour, 0.75 cup of cocoa powder, 1.5 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt until well combined.
In a separate bowl, mix 3 large eggs, 1 cup of buttermilk, 2 teaspoons of vanilla extract, and 0.25 cup of vegetable oil until homogenized.
Slowly add the warm chocolate mixture to the egg mixture, stirring continuously to avoid curdling.
Gradually fold the wet mixture into the bowl of dry ingredients, stirring until smooth and lump-free.
Pour the batter evenly into the prepared Bundt pan and bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Once cooled, dust the cake with 0.5 cup of powdered sugar for a rustic finish, slice, and serve!
Nutrition Facts
Calories |
5225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.5 g | 290% | |
| Saturated Fat | 106.3 g | 532% | |
| Polyunsaturated Fat | 34.3 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 2992 mg | 130% | |
| Total Carbohydrate | 808.3 g | 294% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 564.4 g | ||
| Protein | 75.4 g | 151% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 504 mg | 39% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1865 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
