Chocolate Walnut Bundt Cake

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Chocolate Walnut Bundt Cake
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Health Score:
Health Score
4,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
426
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein5.7 g(6 %)
Fat25.65 g(22 %)
Carbohydrates38.93 g(26 %)
Sugar added17.47 g(70 %)
Roughage1 g(3 %)
Vitamin A54.25 mg(6,781 %)
Vitamin D0.54 μg(3 %)
Vitamin E3 mg(25 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.94 mg(16 %)
Vitamin B₆0.02 mg(1 %)
Folate43.16 μg(14 %)
Pantothenic acid0.25 mg(4 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C0.04 mg(0 %)
Potassium66.34 mg(2 %)
Calcium35.16 mg(4 %)
Magnesium7.7 mg(3 %)
Iron2.92 mg(19 %)
Iodine6 μg(3 %)
Zinc0.25 mg(3 %)
Saturated fatty acids6.15 g
Cholesterol25.63 mg
Author of this recipe:
How healthy are the main ingredients?
eggWalnut

Ingredients

for
12
Ingredients
0.333 cup
¾ cup
1 cup
granulated sugar
1
fresh egg
2 cups
½ cup
dutch-processed cocoa powder (plus extra for dusting)
2 teaspoons
1 cup
strong-brewed Coffee
1 cup
For Chocolate Ganache Glaze
0.333 cup
heavy cream
½ cup
½ tablespoon
½ tablespoon
½ cup
shelled Walnut (finely chopped)

Preparation steps

1.
Preheat oven to 350º F. Spray Bundt pan with nonstick cooking spray and dust with cocoa powder, tapping out excess cocoa.
2.
In a small saucepan, stirring constantly, melt 2 ounces of chocolate over low heat. Remove from heat and scrape melted chocolate into a medium bowl and cool slightly. Add the oil and sugar, whisking until smooth. Whisk in the egg.
3.
In a separate bowl, whisk the flour, cocoa powder, and baking soda together. Add half of the dry ingredients to the chocolate mixture. Add 1/2 cup coffee and 1/2 cup buttermilk; whisk until smooth. Repeat the process with the remaining ingredients; whisking until smooth.
4.
Pour batter into prepared pan and bake for 40 to 50 minutes, or until a cake tester inserted in the middle comes out clean. Cool in the pan on a wire rack for 10 and turn out to cool completely.
5.
For Chocolate Ganache Glaze:
6.
In a small saucepan set over medium-high heat, bring the cream to a boil. In a heatproof bowl, combine the chocolate, corn syrup and butter. Pour the hot cream over the chocolate mixture and let stand for about 5 minutes, or until melted. Whisk mixture until smooth and creamy.
7.
Drizzle ganache over cooled cake and sprinkle with chopped walnuts. Let cake stand until glaze sets, about 30 minutes. Serve.