Preheat oven to 325 degrees F. Grease 12 cup Bundt pan with shortening and sprinkle lightly with flour. In medium mixing bowl, whisk together flour, cocoa, baking powder and salt.
In large bowl, beat butter at medium-high speed of electric mixer until smooth. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating just until yolk is well combined.
In small mixing bowl, stir together buttermilk, espresso and vanilla.
Combine flour mixture and egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed after each addition.
Fold in chocolate morsels. Pour into prepared Bundt pan. Sharply tap pan on counter to remove air bubbles. Bake 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 20 minutes. Remove from pan. Cool completely on rack while preparing Chocolate Glaze and Buttermilk glaze. When both are ready drizzle over cake.
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|Serving Size: 1 Serving (250g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 383 (65%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 23.3g||116 %|
|Monounsaturated Fat 12.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 510.4mg||157 %|
|Sodium 14342mg||495 %|
|Potassium 323.7mg||9 %|
|Total Carbohydrate 36.9g||11 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 35g|
|Protein 17.6g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 589
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