Description
This easy Chocolate Bundt Cake is rich and soft, perfect for a small party or a weeknight treat.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 3/4 cups (350 g) sugar
- 3/4 cup (75 g) cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla
- 1 cup (240 ml) hot strong coffee or hot water
- 1/2 cup (115 g) butter, melted
- 4 oz (115 g) dark chocolate, melted (optional)
Instructions
- Turn the oven to 350ยฐF (175ยฐC). Grease and flour a 10-inch bundt pan.
- In a big bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat eggs. Add milk, oil, and vanilla. Mix well.
- Add the wet mix to the dry mix. Stir until just mixed.
- Add melted butter and melted chocolate if using. Stir in hot coffee or water. The batter will be thin.
- Pour batter into the pan. Tap the pan on the counter to remove air bubbles.
- Bake for 45โ55 minutes. Test with a toothpick in the center; it should come out clean or with a few crumbs.
- Let the cake cool for 15 minutes in the pan. Then turn the cake out onto a rack to cool more.
Notes
Slice the cake and serve with powdered sugar, glaze, coffee, milk, fresh berries, or whipped cream. Store wrapped in plastic wrap or in an airtight box for 2โ3 days at room temperature or up to 1 week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg