Love Struck Chocolate Bundt Cake is a heavenly dessert. Perfect for romantic times! Topped with an elegant chocolate glaze, this chocolate cake will leave you in pure bliss. Top with fresh raspberries or whipped cream for extra accents!
Love Struck Chocolate Bundt Cake is a must-have for your next romantic celebration. This indulgent dessert from NESTLÉ® TOLL HOUSE® captures the essence of deep, rich chocolate with every bite. Nestled under a graceful chocolate glaze, the cake's moist texture is enhanced by the luxurious NESTLÉ® TOLL HOUSE® Baking Cocoa and the subtle hint of NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules.
The cake is perfect for both experienced bakers and those seeking an easy, foolproof recipe. Not only does it captivate with its deliciousness, but it also offers an elegant presentation when garnished with fresh raspberries or a dollop of whipped cream.
This delightful cake is ideal for Valentine's day, anniversaries, or any special occasion where love is in the air. Treat yourself and your loved ones to the rich, decadent flavors of the Love Struck Chocolate Bundt Cake.
Ingredients
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Directions
Step 1
Preheat oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.
Step 2
Combine flour, 1 cup baking cocoa, baking soda and salt in small bowl. Beat sugar, 1/2 cup softened butter, vanilla extract and coffee granules in large mixer bowl until creamy. Beat in egg whites and eggs. Beat in flour mixture alternately with 1 cup milk. Spoon batter into prepared pan.
Step 3
Bake for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely.
Step 4
Whisk together powdered sugar, remaining 1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa, remaining 3 tablespoons lowfat milk and 1 tablespoon melted butter in medium bowl until smooth. Drizzle over Bundt cake. Serve with raspberries.
Ingredients
Key Ingredients
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Make It
Step 1
Preheat oven to 350° F. Spray 12-cup Bundt pan with nonstick cooking spray.
Step 2
Combine flour, 1 cup baking cocoa, baking soda and salt in small bowl. Beat sugar, 1/2 cup softened butter, vanilla extract and coffee granules in large mixer bowl until creamy. Beat in egg whites and eggs. Beat in flour mixture alternately with 1 cup milk. Spoon batter into prepared pan.
Step 3
Bake for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely.
Step 4
Whisk together powdered sugar, remaining 1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa, remaining 3 tablespoons lowfat milk and 1 tablespoon melted butter in medium bowl until smooth. Drizzle over Bundt cake. Serve with raspberries.
Ingredients
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