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Copycat J. Alexander's Very Best Chocolate Cake
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- #112390
Bake this chocolate bundt cake for a dessert that's full of rich flavors and topped with gooey hot fudge. Perfect for any occasion or just because you deserve it.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
3 reviews
2 comments
ingredients
2 tablespoons softened butter
12 ounces milk chocolate bars, coarsely chopped
1 cup unsalted butter
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/4 cups sugar
4 eggs
1 can (16 ounce size) chocolate syrup
1 cup buttermilk
1 tablespoon vanilla extract
hot fudge sauce, warmed
directions
Generously grease inside and top edges of a 15-cup capacity bundt pan with softened butter.
Melt chopped chocolate bars and cool to around body temperature.
Melt butter and cool, about 15 minutes. While chocolate and butter are cooling, sift together flour, baking soda and salt.
Preheat oven to 325 degrees F.
In a bowl of an electric mixer, mix cooled butter and sugar with the paddle attachment on medium speed, 1 minute. Add eggs, one at a time, beating 10 seconds after each addition. Add chocolate syrup, mixing well. Reduce speed to low and add flour mixture along with the buttermilk. Mix well, about 30 seconds. Do not overbeat. Add vanilla and melted chocolate bars, mixing well. Turn off the mixer and scrape down the sides of the bowl. Finish combining the batter by folding with a large spatula. Pour into the prepared pan and transfer to a sheet pan to catch any drips.
Bake for 1 hour and 20 minutes or until cake reaches an internal temp of 195 degrees F on an instant-read thermometer. Remove from oven.
When cool enough to touch, gently push down toward the cake any edges of cake that remain at the top on the pan. Cool completely, preferably overnight. Note: the cake will fall in slightly on itself.
To release the cake, place the cake in a 250 degrees F oven for several minutes. Remove from the oven, place a large plate or cutting board over the cake and flip the cake pan over, releasing the cake from the pan.
Cut desired number of slices. Serve warm cake topped with warm hot fudge sauce.
added by
ICOOK2
nutrition data
647 calories, 28 grams fat, 96 grams carbohydrates, 8 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
Can not find a pan except a 12 - 15 cup size! Is this the size I should use or is there a larger size! I have not been able to locate a larger size! Thanking everyone in advance! I woul really like to bake this cake!
Yes, as long as it will accomodate 15 cups then it will work. The larger bundt pans are harder to find these days.
March 1, 2018
Tasted and looked exactly like J Alexanderâs. Everyone loved it.
With the vbcc I work at j Alexander's and when preparing the bunt pan put the fudge into the top then freeze the pan until hard place batter then back
January 13, 2012
I had this cake on a business trip and dreamed about it until the day we found this recipe. I love love this cake. It tastes just like J-Alexander's. Make sure you really do use a 15 cup capacity bundt pan or it will blow up in your oven :)
May 28, 2011
This cake taste exactly like J. Alexander's very best chocolate cake.... Be prepared to spend a while making it and watching it bake but it is so worth the wait.... Once again taste exactly like very best chocolate cake!