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Bittersweet Chocolate-Walnut Bundt Cake

 
One serving costs about $1.28

$1.28 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

14 dessert
spoonacular Score:34%

Spoonacular Score: 34%

 

Bittersweet Chocolate-Walnut Bundt Cake might be a good recipe to expand your dessert recipe box. For $1.28 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 500 calories, 9g of protein, and 20g of fat. This recipe serves 14. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes approximately approximately 45 minutes. A mixture of firmly brown sugar, buttermilk, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. Rich Chocolate Bundt Cake with Bittersweet Chocolate Glaze, Bittersweet Chocolate and Walnut Fudge, and Walnut Apple Bundt Cake are very similar to this recipe.

Bundt Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
2 Tbsps
2 Tbsps unsalted butter
unsalted butter
1 cup
1 cup turbinado sugar
turbinado sugar
1.25 cups
1.25 cups walnuts
walnuts
3.5 cups
3.5 cups flour
flour
1 cup
1 cup unsweetened dutch processed cocoa powder
unsweetened dutch processed cocoa powder
2 tsps
2 tsps baking soda
baking soda
1.5 cups
1.5 cups light brown sugar
light brown sugar
0.5 tsps
0.5 tsps sea salt
sea salt
0.5 tsps
0.5 tsps nutmeg
nutmeg
6 ounces
6 ounces bittersweet chocolate
bittersweet chocolate
2.25 cups
2.25 cups buttermilk
buttermilk
1.5 cups
1.5 cups sour cream
sour cream
1 tsp
1 tsp vanilla extract
vanilla extract
1 tsp
1 tsp chocolate extract
chocolate extract
2 Tbsps unsalted butter
2 Tbsps
unsalted butter
1 cup turbinado sugar
1 cup
turbinado sugar
1.25 cups walnuts
1.25 cups
walnuts
3.5 cups flour
3.5 cups
flour
1 cup unsweetened dutch processed cocoa powder
1 cup
unsweetened dutch processed cocoa powder
2 tsps baking soda
2 tsps
baking soda
1.5 cups light brown sugar
1.5 cups
light brown sugar
0.5 tsps sea salt
0.5 tsps
sea salt
0.5 tsps nutmeg
0.5 tsps
nutmeg
6 ounces bittersweet chocolate
6 ounces
bittersweet chocolate
2.25 cups buttermilk
2.25 cups
buttermilk
1.5 cups sour cream
1.5 cups
sour cream
1 tsp vanilla extract
1 tsp
vanilla extract
1 tsp chocolate extract
1 tsp
chocolate extract

Equipment

pastry brush
pastry brush
paper towels
paper towels
stand mixer
stand mixer
oven
oven
spatula
spatula
bowl
bowl
frying pan
frying pan
pastry brush
pastry brush
paper towels
paper towels
stand mixer
stand mixer
oven
oven
spatula
spatula
bowl
bowl
frying pan
frying pan


Instructions

Preheat oven to 350 degree F and place a rack in the center of oven. Coat inside of the pan with melted butter using a pastry brush or paper towel. Sprinkle the sides and center of pan with turbinado sugar. Toast walnuts in the oven for 7 to 8 minutes, stirring often until the nuts are light golden. Remove from oven and cool on rack. Sift the flour, cocoa powder, and baking soda over a bowl. Add brown sugar, salt, and nutmeg, and toss to blend completely. Add the walnuts and bittersweet chocolate chunks and stir to blend thoroughly. In a bowl of electric stand mixer, blend thoroughly buttermilk, sour cream, vanilla, and chocolate extract (if using) with a paddle attachment. Add the flour mixture in 4 stages, blending well after each addition. Stop often to scrape down the sides and bottom of the bowl with a rubber spatula. Transfer the batter to the prepared pan, then use a rubber spatula to smooth and even the top. Bake for 35 to 38 minutes, until a cake tester inserted in the center of the cake comes out clean. Remove the pan from the oven and cool on a rack for 20 minutes. Invert the pan onto the rack and lift the pan off the cake. Let the cake cool completely on the rack. Serve the cake at room temperature.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.28
Ingredient
2 tablespoons unsalted butter
1 cup turbinado sugar
1.25 cups walnuts
3.5 cups flour
1 cup unsweetened dutch processed cocoa powder
2 teaspoons baking soda
1.5 cups light brown sugar
½ teaspoons sea salt
½ teaspoons nutmeg
6 ounces bittersweet chocolate
2.25 cups buttermilk
1.5 cups sour cream
1 teaspoon vanilla extract
1 teaspoon chocolate extract
Price
$0.24
$1.79
$3.50
$0.58
$2.46
$0.01
$1.06
$0.01
$0.07
$3.83
$1.10
$2.34
$0.30
$0.63
$17.92

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • If a recipe calls for buttermilk and you don't have any on hand, just pour a tablespoon of white vinegar into a glass and add enough milk to make one cup. Let sit for about five minutes, and voila, a great buttermilk substitute!

  • Dutch process cocoa powder and regular cocoa powder are not the same and cannot be used interchangeably. To be on the safe side, follow the recipe as written.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
500k Calories
8g Protein
20g Total Fat
75g Carbs
5% Health Score
Limit These
Calories
500k
25%

Fat
20g
31%

  Saturated Fat
8g
53%

Carbohydrates
75g
25%

  Sugar
44g
50%

Cholesterol
22mg
7%

Sodium
310mg
13%

Caffeine
24mg
8%

Get Enough Of These
Protein
8g
17%

Manganese
1mg
50%

Copper
0.62mg
31%

Selenium
15µg
22%

Vitamin B1
0.32mg
21%

Magnesium
84mg
21%

Phosphorus
209mg
21%

Iron
3mg
20%

Folate
73µg
18%

Fiber
4g
18%

Vitamin B2
0.3mg
18%

Calcium
123mg
12%

Vitamin B3
2mg
11%

Potassium
365mg
10%

Zinc
1mg
10%

Vitamin B6
0.12mg
6%

Vitamin A
275IU
6%

Vitamin B5
0.51mg
5%

Vitamin B12
0.27µg
5%

Vitamin D
0.63µg
4%

Vitamin E
0.35mg
2%

Vitamin K
2µg
2%

covered percent of daily need

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