I had been craving warm chocolate cake with a big scoop of vanilla ice cream for dayyyyss, so I finally gave in and made myself this chocolate cake! It was totally worth every. single. calorie! The only way it might have been better is with some hot fudge sauce ;). I made a half recipe, because despite my serious cake craving, no one person needs an entire bundt cake! haha (I bought a 6-cup bundt pan a few years ago, and it is perfect for small families – highly recommend!) This cake hits the spot – nice chocolate flavor, moist, and tender. Bonus points for coming together in 15 minutes – so easy! Give it a try. Enjoy!
Chocolate Bundt Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 large eggs
1 cup hot water
3/4 tsp instant coffee
1 cup buttermilk
1/2 cup canola oil
1 tsp vanilla extract
1 tbsp confectioners’ sugar
1. Preheat oven to 350 degrees. In a large bowl, combine the sugar, flour, cocoa powder, instant coffee, baking soda, baking powder, and salt. Whisk to combine.
2. Add the eggs, water, buttermilk, oil and vanilla; whisk for 2 minutes (batter will be thin). Pour into a greased and floured 10 inch (12 cup) fluted tube pan.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean.
4. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
Note: I actually halved the recipe and it was perfect for a 6 cup bundt pan. Bake time is the same.
*from Taste of Home
