Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake

Ingredients

CAKE
2 cups Dierbergs flour
¾ cup unsweetened cocoa powder
1 teaspoon salt
½ teaspoon baking powder
1½ cups Dierbergs butter, softened
3 cups Dierbergs granulated sugar
5 large Dierbergs eggs, at room temperature
1¼ cups buttermilk, at room temperature
2 teaspoons instant espresso powder
1 cup crème de menthe baking chips (Andés) or mint baking chips
Floured cooking spray (Pam)

CHOCOLATE GLAZE
¾ cup semisweet chocolate chips
1 tablespoon light corn syrup

WHITE CHOCOLATE GLAZE
1 bar (4 ounces) white chocolate, broken into small pieces

Directions

FOR CAKE  In medium bowl, whisk together flour, cocoa powder, salt, and baking powder; set aside.

In large mixer bowl, beat butter at medium speed until fluffy.

Gradually beat in granulated sugar at low speed until light and fluffy, about 3 minutes.

Beat in eggs 1 at a time.

In 2-cup measure, stir espresso powder into buttermilk until dissolved.

Alternately add flour mixture with buttermilk mixture, beginning and ending with flour mixture.

Stir in the 1 cup crème de menthe chips.

Pour mixture into 16-cup Bundt pan that has been generously coated with floured cooking spray.

Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 15 minutes. Invert onto wire rack and cool completely.

FOR CHOCOLATE GLAZE 
Place semisweet chips and syrup in small freezer-weight reclosable plastic bag; seal bag. Immerse bag in bowl of very hot water until melted; wipe bag dry.  Knead chocolate in bag until completely smooth.

Snip off one corner of bag to make small hole. Drizzle chocolate over cooled cake.

FOR WHITE CHOCOLATE GLAZE 
Place white chocolate in small freezer-weight reclosable plastic bag; seal bag. Immerse bag in bowl of very hot water until melted; wipe bag dry. Knead chocolate in bag until completely smooth.

Snip off one corner of bag to make small hole. Drizzle chocolate over cooled cake.

Tips

For individual bundlette cakes, coat bundlette pan with cooking spray with flour. Prepare cake batter as directed. Pour batter into bundlette pan filling each well about ⅔ full. Gently tap pan on counter to remove air bubbles. Bake in 325°F. oven until wooden pick inserted in center comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 10 minutes. Invert bundlettes onto wire rack. Proceed with recipe as directed. Makes 14 to 21 bundlettes

Servings: 12
Serving Size: Per Serving

Per Serving
Calories: 716
Cholesterol: 141 mg
Fat: 37 g
Sodium: 312 mg
Carbohydrates: 94 g
Protein: 9 g
Fiber: 4 g Saturated Fat: 24 g