8 ounces of semi-sweet chocolate (squares, chips, or bar), chopped (I used Nestle Semi-Sweet chips)
16 ounce can of chocolate syrup (I couldn't find the chocolate syrup so I used Trader Joe's Midnight Moo chocolate syrup (the kind you mix with milk to make chocolate milk). I used 8 ounces by volume (1 cup) which weighed 11 ounces on the scale.
1 cup butter (2 sticks), room temp
2 cups (400 grams) sugar
4 eggs, room temp
2 1/2 cups (350 grams) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
Oven: Preheat oven to 325 degrees.
Pan: 12-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously.
1. Chocolate mixture: Melt chocolate in the microwave or double boiler. Stir in the chocolate syrup and mix thoroughly. Set aside.
2. Dry ingredients: Whisk together flour, baking soda, and salt in a large bowl.
3. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy. Add eggs, one at a time. Scrape sides of bowl.
4. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and buttermilk in two additions. Don't overmix. Add the vanilla and chocolate mixture and beat until just blended together.
5. Bundt Pan: Spoon into bundt pan and smooth the top with a spoon or spatula.
6. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 1 hour and 20 minutes. Check early, mine was done in 1:15. Remove and let cool on rack for 15 minutes. Then remove from pan onto a rack and let cool completely.
7. Finish: When completely cool, sprinkle powdered sugar on top. Enjoy!
The Food Librarian I Like Big Bundts 3
Post with photos: TBA