Congregation B'nai Israel

2710 Park Avenue, Bridgeport, CT 06604 | (203) 336-1858 | |

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Cooking with Alexa Cohen

June 5, 2020 - 2:30 pm - 3:30 pm

Chocolate Bundt Cake


  • 1c ground cocoa
  • 2 c all-purpose flour
  • ½ t baking powder
  • ½ t salt
  • 3 T instant expresso powder
  • 1 ½ c butter, at room temperature
  • 3 c sugar
  • 2 t vanilla extract
  • 5 large eggs
  • 1 c buttermilk (can substitute 1 cup milk, 2.5 t. vinegar or lemon juice)

Preheat oven to 325 degrees. Butter and flour 10 inch Bundt pan.

Sift together first 5 ingredients

Cream butter until light and fluffy, for 4-5 minutes. Add sugar and beat on high for 5 minutes, until dissolved. With mixer on medium speed, add eggs one at a time, beating well after each addition.

Put vanilla in.

Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.  Pour batter into Bundt pan, bake for 70 minutes, or until cake tester inserted, in middle comes out clean

Remove cake from oven and allow to cool on wire rack for 20 minutes. Turn cake out of pan onto rack to cool completely. Place cake on serving plate and spread cool glaze all over. Do not refrigerate cake. Should last 5-7 days; easily serves 20.

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