Chocolate Buttermilk Bundt Cake

In the event of having too much buttermilk, as noted in my previous entry, I decided to try a chocolate buttermilk cake. I also hadn't used my bundt pan in ages, and felt like it needed some attention. Also, I just really wanted a classic simple chocolate cake around the house.

Keep in mind I doubled this recipe and my bundt pan is huge. This can easily be stored in your fridge or freezer for up to a month and enjoyed whenever... especially for chocolate emergencies.

I made the cake entirely with my whole wheat pastry flour but that's only because I ran out of my all-purpose. I also included pistachios in the batter, but next time I think I will just sprinkle it on top, since the nuts made the cake slightly dryer.

It still turned out delicious, especially with the chocolate ganache topping (very little does not turn out amazing with the inclusion of a chocolate ganache topping) and it was gone fairly quickly. It's a great cake to nosh on for an afternoon snack or with your tea and coffee.

Chocolate Buttermilk Bundt Cake
From Passionate About Cooking

2 1/2 cups All-purpose flour (or you can swap half out for whole wheat)
1 tsp baking powder
1/2 cup heaping cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 stick butter
1/2 cup olive oil (or canola oil)
2 cups sugar
4 eggs
200 ml buttermilk
2 tsp pure vanilla extract

Preheat oven to 350 degrees F. Cream the butter and the sugar, beat in the eggs along with the oil and vanilla extract. Add in the rest of the ingredients with the beater on low.
Pour into your bundt pan and bake 50-60 minutes till a tester comes out with crumbs or clean. Or if you push down on it lightly and it springs back.

Ganache
100 grams dark chocolate
4 tablespoons half-n-half

Stir the two together over a double boiler until they thicken and combine. It'll get pretty and shiny, and pourable! You can add more cream or chocolate depending on whether you want to thin it out or thicken it, and then just pour it over the cake when ready.