Glazed Chocolate Doughnut Cake
Glazed Chocolate Doughnut Cake is a moist chocolate buttermilk bundt topped with that perfect sweet glaze that crackles when you bite into it!
Servings: 16
Equipment
- 10 inch non stick bundt pan this is the one I use.
- pastry brush
Ingredients
dry ingredients
- 2 cups all purpose flour
- 1 cup oat flour, see instructions here for making your own oat flour.
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder, I use Hershey's Special Dark
- 3/4 tsp freshly grated nutmeg
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
wet ingredients
- 1 3/4 cups buttermilk
- 3/4 cup vegetable oil
- 3 large eggs,
- 2 tsp vanilla extract
glaze
- 2 cups powdered sugar
- about 5 Tbsp water
Instructions
- Preheat oven to 350F
- Prepare a bundt pan by carefully buttering the entire surface, and then dusting with flour. Shake off excess flour.
- Whisk the dry ingredients together in a large mixing bowl or stand mixer.
- Whisk the wet ingredients together in a separate bowl.
- Add the wet ingredients to the dry and blend until just combined, don't over mix.
- Pour the batter into the prepared pan and bake for about 50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it. Set the pan on a cooling rack for 15 minutes.
- Run a blunt knife or offset spatula around the edges and center tube area of the pan to loosen the cake. Invert the cake and once it is safely out of the pan, gently flip it back over so that the rough edge is facing up. Let cool completely.
- To make the glaze, whisk the sugar with just enough water to make a smooth pourable glaze. When you lift the spoon and let the glaze drip down the 'squiggles' should disappear instantly. I used almost but not quite all of the water. If you like you can flavor your glaze with vanilla extract.
- When the cake is cool, brush the glaze liberally all over (top and sides) concentrating on those gorgeous cracks along the top. I like to pour the glaze along the top and brush out from there. Be generous, and work quickly, going over the cake more than once if you need to. Let the glaze harden up before slicing and enjoying.
- Store under a cake dome or covered with foil at room temperature. Cake is best eaten the day it is made.
Notes
The pan I used for this recipe is the classic Wilton 10 inch fluted bundt pan.
Nutrition
Serving: 1 slice · Calories: 346 kcal · Carbohydrates: 54 g · Protein: 5 g · Fat: 13 g · Saturated Fat: 3 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 3 g · Trans Fat: 0.1 g · Cholesterol: 38 mg · Sodium: 151 mg · Potassium: 173 mg · Fiber: 2 g · Sugar: 35 g · Vitamin A: 94 IU · Vitamin C: 0.003 mg · Calcium: 62 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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