Whisk in the Southern

From the Archives – Brown Sugar Chocolate Bundt Cake

From the Archives – Brown Sugar Chocolate Bundt Cake

I first found this recipe in Southern Living Magazine in December of 2014. It was one of the first recipes that I felt didn’t need any changes. It was actually an advertisement for Kraft products.

Once I made it I knew it was perfect as is. I even titled the post, “If it Ain’t Broke, Don’t Fix It!”

I made dinner for a friend that had recently had a hip replacement. I wanted dinner to be good but pretty simple. this cake was the best way to finish a dinner of roast chicken, potatoes and green beans.

I love the was the brown sugar gives it a molasses undertone but the acid in the buttermilk cuts right through too much sweetness. I used the chocolate that was called for but you could easily change this recipe up with a different chocolate or even adding toffee chips. I hope you enjoy this oldie but goodie!

Don’t forget to tag me on instagram when you make this recipe and give me a follow while you are there @whiskinthesouthern.

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Brown Sugar Chocolate Bundt Cake

A buttermilk chocolate chunk cake made with mostly brown sugar.
Course: brunch, Dessert
Cuisine: American
Keyword: brown sugar, bundt, chocolate, cake

Ingredients

Topping:

  • 1/3 cup Chopped Pecans
  • 1/4 cup Unsalted Butter, softened
  • 2 Tbs. Granualted White Sugar

Cake:

  • 2 3/4 cups All-purpose Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Fine Sea Salt
  • 1 cup Unsalted Butter, room temperature
  • 1 cup Dark Brown Sugar, pack firmly
  • 1/2 cup Granulated White Sugar
  • 1 Tbs. Vanilla
  • 4 large Eggs, room temperature
  • 1 cup Buttermilk
  • 1 (4oz.)Bar Baker's Semi-Sweet Chocolate, chopped

Instructions

  • Preheat oven to 350°
    Butter and flour a bundt pan.
    Mush together, pecans, butter and sugar for topping. Use a fork and crumble evenly into prepared bundt pan. Set aside.
  • In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  • In the bowl of a tand up mixer, cream together butter with both sugars. Add in vanilla. Add eggs, one at a time, until just combined.
  • Alternating with flour mixture, stir in buttermilk. Start and finish with dry ingredients. Do not overwork the batter. This causes a tough or dense cake.
    Fold in chocolate and spoon into prepared pan, evenly.
  • Bake for 45-55 minutes, The tester should have just a few crumbs left on it.
    Cool in pan and then turn out on rack and cool completely.

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