Lemon Bundt Cake
Lemon Bundt Cake takes around 45 minutes from beginning to end. This recipe serves 6. One serving
Bittersweet Chocolate Walnut Bundt Cake
Details
- Serving Size: 14
- Weight Watchers: 21 Points
Cuisine
- dessert
Ingredients
- 2 tablespoons unsalted butter, melted
- cup turbinado sugar
- 1 1/4 cups walnuts, finely chopped
- 3 1/2 cups all-purpose flour
- 1 cup unsweetened Dutch-processed cocoa powder
- 2 teaspoons baking soda
- 1 1/2 cups firmly packed light brown sugar
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly grated nutmeg
- 6 ounces bittersweet chocolate, cut into small chunks
- 2 1/4 cups buttermilk
- 1 1/2 cups sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon chocolate extract, optional
Instructions
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.
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.
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