The theme for this month was chocolate. Very appropriate for February and Valentine's Day right? When I started thinking of ideas I came up with chocolate chip cake, chocolate sour cream cake, and triple chocolate cake. I couldn't decide. When I was in the market this week they had berries on sale and suddenly inspiration hit. Chocolate Bundt cake with berries would be wonderful for this month.
I made the cakes in my mini tin and 5 of the 6 Bundt cakes came out without any problem so I considered that a success. My husband and I each had one and loved every bite. The inside melted in my mouth and had a rich chocolate flavor along with hints of white chocolate chips. The berries made for a sweet and delicious addition. Not only did they taste good, they were beautiful as well. Because we had so many we were able to share with our friends as well.
Chocolate Berry Bundt Cake (adapted from The Family Kitchen)
6 T. butter
1/2 c. applesauce
1 c. sugar
1/2 c. brown sugar
1 t. vanilla
1/2 c. cocoa powder
1 c. flour
1/3 c. sour cream
1 c. white chocolate chips
1 1/2 c. powdered sugar
2 T. milk
1 t. vanilla extract
2 c. mixed berries (I used strawberries, raspberries, blueberries, and blackberries)
1. Preheat the oven to 350 degrees. Spray a mini Bundt pan tin with cooking spray and set aside.
2. In a large bowl cream together the butter and sugars. Add in the applesauce and mix well.
3. Add the eggs and vanilla to the sugar mixture and mix until light and fluffy. Mix in the cocoa powder, flour, sour cream, and white chocolate chips. Mix well.
4. Spoon the batter into the mini Bundt pans, filling almost to the top.
5. Place the pan in the oven and bake for 25-35 minutes depending on the size and type of pan.
6. Remove the pan from the oven and check the cakes with a toothpick. If the toothpick comes out clean they are done.
7. Allow the cakes to cool for 5 minutes then flip them over and out of the pans onto a wire rack. Cool completely.
8. Meanwhile, mix together the powdered sugar, milk, and vanilla. Stir until well combine. Drizzle over top of each cake then top with fresh berries.
Be sure to check out these other delicious Bundt Cakes for #BundtAMonth:
Chocolate Berry Bundt Cake by Heather from Hezzi D's Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
Here's how you can be a part of Bundt-a-Month:
- Simple rule: Use chocolate - and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.
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This post linked to:
Seasonal Inspiration, Sweet Saturday, Foodie Friends Friday, Foodtastic Friday,