Description
Indulge in a decadent Chocolate Strawberry Bundt Cake, a delightful dessert that combines rich chocolate flavor with the fresh sweetness of strawberries. This elegant cake is perfect for special occasions or a sweet treat any day of the week.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee
- 1 cup fresh strawberries, hulled and quartered
- Chocolate Glaze (recipe below)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together sugar, eggs, buttermilk, oil, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the hot coffee until the batter is smooth.
- Gently fold in the quartered strawberries.
- Pour batter into the prepared bundt pan.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Drizzle with chocolate glaze.
Notes
- For a richer chocolate flavor, use dark cocoa powder.
- Make sure your ingredients are at room temperature for the best results.
- You can substitute sour cream for buttermilk.
- To store, wrap the cooled cake tightly and store at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g