Nordic Ware Black Cocoa Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 1¼ cups (284 grams) unsalted butter, softened
  • 2½ cups (500 grams) granulated sugar
  • 4 large eggs (200 grams)
  • 1½ teaspoons (6 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • ⅔ cup (65 grams) black cocoa powder
  • 2½ teaspoons (5 grams) instant espresso powder
  • 1 teaspoon (3 grams) kosher salt
  • ¾ teaspoon (3.75 grams) baking powder
  • ¾ cup (180 grams) whole buttermilk, room temperature
  • Vanilla Bean Glaze (recipe follows)
  1. Butter and flour a 10-cup Bundt pan*.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, black cocoa, espresso powder, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer batter to prepared pan, smoothing top with a small offset spatula. Lightly tap pan on counter to settle batter.
  4. Place pan in a cold oven, and bake at 325°F (170°C) until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 30 minutes. Invert cake onto a wire rack, and let cool completely.
  5. Spoon Vanilla Bean Glaze over cooled cake, or place Vanilla Bean Glaze in a piping bag fitted with a medium round tip, and pipe over cake.
Recipe by Bake from Scratch at