Description
A moist, rich chocolate Bundt cake with deep chocolate flavor and a tender crumb, perfect for special occasions or casual gatherings.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1¾ cups (350 g) granulated sugar
- ¾ cup (75 g) unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (120 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (240 ml) hot brewed coffee or hot water
Instructions
- Preheat the oven to 350 °F (175 °C). Grease and flour a 10‑inch Bundt pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, beat eggs, then whisk in buttermilk, oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Slowly pour in hot coffee (or water) while stirring to create a smooth batter.
- Pour batter into prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow cake to cool in pan for 10–15 minutes; then invert onto a wire rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with chocolate glaze before serving.
Notes
- Using hot coffee enhances the chocolate flavor without tasting like coffee.
- Be sure to grease and flour the Bundt pan thoroughly to prevent sticking.
- Allow cake to cool slightly before inverting to avoid breakage.
- You can substitute sour cream for buttermilk if needed.