Who doesn’t like a rich and moist chocolate cake? This recipe from Southern Living (Feb. 2015) produces a large – more to share!! – ultra decadent chocolate cake that will serve a crowd. SWEETTABLESCAPES has added this one to our go-to recipe-stash!!
1. Prepare Cake: Preheat oven to 325°. Whisk together flour and next 3 ingredients. Beat 1 1/2 cups butter in a medium bowl at medium-high speed with an electric mixer until smooth. Gradually add granulated sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until yolk disappears. Combine 1 1/4 cups buttermilk and next 2 ingredients. Add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition. Fold in bittersweet chocolate morsels. Pour batter into 2 heavily-greased (with vegetable shortening) 12-cup Bundt pan. (the cake can be difficult to unmold properly if you don’t grease the pan generously) Sharply tap pan on counter to remove air bubbles.
3. Prepare Chocolate Glaze: Combine semisweet chocolate morsels, 3 Tbsp. butter, and 1 Tbsp. corn syrup in a microwave-safe glass bowl. Microwave at MEDIUM (50% power) 1 to 1 1/2 minutes or until morsels begin to melt, stirring after 1 minute. Stir until smooth. Stir in 1/2 tsp. vanilla.4. Prepare Buttermilk Glaze: Whisk together powdered sugar, 1 Tbsp. buttermilk, and 1/4 tsp. vanilla in a small bowl until smooth. Add up to 1 Tbsp. buttermilk, if desired. Drizzle warm glazes over cooled cake. (we only added the buttermilk glaze)
(You can also make 12 Mini triple Chocolate Buttermilk cakes by pouring prepared batter into 12 lightly greased mini Bundt brownie pans, filling each about 3/4 full and baking at 325F for 26 to 30 minutes. Cool in pan for 10 minutes and proceed with glazing.)