Description
A moist, chocolate-tinged bundt cake infused with warming spices and fresh red currants, perfect for cozy gatherings and holiday celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup dark chocolate glaze
- 1 cup fresh red currants
- Fresh rosemary sprigs for garnish
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a bundt pan and lightly flour it or spray with nonstick baking spray.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until evenly combined.
- In another bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually stir the wet ingredients into the dry ingredients, folding gently until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Once cooled, drizzle the cake with the dark chocolate glaze, allowing it to drip down the sides.
- Garnish with fresh red currants and rosemary sprigs just before serving.
Notes
For a dairy-free version, swap buttermilk for a plant-based substitute and follow other suggested variations for richness and flavor. Best served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 6.5g
- Cholesterol: 60mg