Double-Chocolate Bundt Cake

Dutch process cocoa makes this tender cake exceptionally dark and rich.

Yield: 16 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 11.4g
  • Saturated fat: 2.5g
  • Protein: 3.9g
  • Carbohydrate: 42.2g
  • Cholesterol: 27mg
  • Iron: 2.6mg
  • Sodium: 186mg
  • Calories from fat: 41%
  • Fiber: 1.8g
  • Calcium: 57mg


  • Baking spray with flour
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup Dutch process cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 2/3 cup packed brown sugar
  • 2/3 cup strong brewed coffee
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 1 cup semisweet chocolate mini-chips
  • 1 tablespoon sifted powdered sugar


  1. Preheat oven to 350°.
  2. Heavily coat a 12-cup nonstick Bundt pan with baking spray; set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. In a large bowl, beat eggs and next 5 ingredients with a mixer at medium speed 1 minute or until just combined. Add flour mixture to egg mixture; beat at high speed 1 minute. Stir in chocolate mini-chips.
  4. Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan; cool completely on wire rack. Dust with powdered sugar.
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