Black cocoa cookies and cream cake from Another Bundt Collection: Because you can never bake too many Bundts! (page 96) by Brian Hart Hoffman

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Notes about this recipe

  • Pandan on July 21, 2024

    I had to try this because I loved the look of the cake. I bought a cheap silicone mould, not the Nordic Ware cakepan. Reduced the sugar in the dough to 175g, which turned out perfect for my taste. Substituted low fat yoghurt and some apple cider vinegar for the buttermilk. Also I mixed the ingredients in the same order like I am used to from Yossi Arefi‘s „Snacking Cakes“ (just folded the flour in with a spatula last). Tasted great and super easy to make. Used Kiri cream cheese, because my creame cheese frostings and it turned out liquid with regular German cream cheese. This time it didn’t, yay! Needed about 2,5 Oreos for the cream. Next time I might add some Dutch processed cocoa powder because it could have tasted a bit richer chocolate-wise.

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