Buttermilk Chocolate Bundt Cake

Follow our step-by-step guide on how to make Buttermilk Chocolate Bundt Cake.

1. Step 1

   Preheat your oven to 350°F (175°C) and grease a fluted tube pan (like a Bundt pan).

2. Step 2

   In a saucepan, bring 1/2 cup of skim milk to a boil over medium heat. Remove from heat and add the chopped bittersweet chocolate. Let it sit for 5 minutes, then stir until smooth. Allow the mixture to cool for about 30 minutes.

3. Step 3

   In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

4. Step 4

   In a large mixing bowl, beat the sugar and margarine with an electric mixer until fluffy. Add the eggs one at a time, mixing briefly after each addition. Stir in the Irish cream liqueur and the cooled chocolate mixture.

5. Step 5

   Gradually add the flour mixture in three parts, alternating with the buttermilk, stirring gently after each addition until just combined. Pour the batter into the prepared pan.

6. Step 6

   Bake in the preheated oven for 50 to 55 minutes, or until the top springs back when lightly touched. Allow the cake to cool in the pan for 10 minutes, then gently tap the pan to loosen the cake and invert it onto a serving plate. Let it cool completely for about 20 minutes.

7. Step 7

   For the ganache, heat 1/2 cup of milk in a saucepan over medium heat until boiling. Remove from heat and add 4 ounces of milk chocolate. Let it sit for 5 minutes, then stir until smooth. Allow it to cool for 15 minutes before spreading it over the cooled cake.