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Grazing Boards are just the best! Some call them char·cu·te·rie, however, here in my neck of the woods we call them #grazing boards.
I love making a brunch type of board for the office. A combination of a little meat, cheese & crackers, along side of crackers, popcorn variety, fall candies, and delicious desserts. That brings me to the beautiful Bundt cake. If you are like me, each time you go to remove the cake from the pan, you say a little prayer.
Bundt cakes are exquisite by themselves without all the icing, etc. They can be difficult to remove from the plan. This beautiful deep dark chocolate cake didn't lose a crumb. I admit I didn't a little dance for this one.
The cake base is deep rich dark chocolate mayonnaise cake. The mayo keeps the cake moist. I used buttermilk as well, and my favorite Bourbon vanilla. The Bourbon vanilla brings out a rich flavor. I found mine at Trader Joe's. However, I did see where you can order on Amazon a variety of the Bourbon vanilla's.
I topped with a dusting of just organic powdered sugar. It looks beautiful like snow falling. The cake was delicious for breakfast. If you follow my posts, you know that I love cake for breakfast. #eatcakeforbreakfast
Here's the scoop on the cake:
HINT: Don't spray your Bundt pan until right before you pour batter. Important!
Preheat oven to 350 Degrees:
Combine Flour, cocoa, baking powder, baking soda, sugar in bowl. Fold in 3 eggs, buttermilk, water, and vanilla. Mix for a couple of minutes - then fold in the mayo. Mix well.
Spray your Bundt pan on every crease with Pam Spray. Don't flour or add anything to the pan. Pour the batter in evenly. Bake at 350 Degrees for approx 30-35 minutes. Oven temps vary, so you need to toothpick and remove from oven. Don't overbake.
Remove from oven and let cool for approx 30 minutes. Then turn Bundt Cake upside down onto cake plate and give it a little shake. This cake came out without any problems.
Dust with organic powdered sugar. Keep cake airtight with plastic wrap or container. Don't refrigerate.
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