Magnolia Star Magnolia Star

Shopping Cart

Your cart is empty

Continue Shopping

Chocolate Almond Bundt Cake

by Aaron Luther

25 minutes Prep
60 minutes Cook
10 Servings

Ingredients

For the cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 teaspoon Magnolia-Star Vanilla Extract
  • 1 teaspoon Magnolia-Star Almond Extract
  • 1 cup buttermilk room temperature

 

For the chocolate glaze:

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • 1/4 teaspoon Magnolia-Star Almond Extract

 

For the almond topping:

  • 1/2 cup sliced almonds, lightly toasted
Instructions
  1. Preheat your oven to 350°F (175°C). Grease a bundt cake pan and lightly dust it with flour, tapping out any excess.
  2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. This is preferably done with an electric hand mixer. 
  4. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next one. Stir in the vanilla extract and almond extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined after each addition.
  6. Pour the batter into the prepared bundt cake pan and spread it evenly. It will be thick
  7. Bake in the preheated oven for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  8. Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
  9. While the cake is cooling, prepare the chocolate glaze. In a heatproof bowl, melt the chocolate chips, butter, and corn syrup together in the microwave or over a double boiler. Stir until smooth. Mix in the almond extract.
  10. Once the cake has cooled, place it on a serving plate. Drizzle the chocolate glaze over the top of the bundt cake, allowing it to drip down the sides.
  11. Sprinkle the toasted sliced almonds evenly over the glaze, pressing lightly to adhere them.
  12. Let the glaze set for a few minutes before slicing and serving the Chocolate Almond Bundt Cake.

Tags: Almond Extract, Anytime, Cake/Cupcake

Previous PostNext Post

View all recipes