Chocolate Bundt Cake

Chocolate Bundt Cake

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (85g) unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (240ml) vegetable oil
• 2 cups (400g) granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) whole milk
• 1 cup (240ml) hot coffee or hot water

Instructions

Preheat your oven to 175°C (350°F) and grease a Bundt pan thoroughly, dusting it lightly with cocoa powder to prevent sticking. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt, then set aside. In a large mixing bowl, whisk together the oil and sugar until smooth, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. Add the dry ingredients in two batches, alternating with the milk, and mix until just combined. Gently pour in the hot coffee and whisk until the batter is smooth and thin. Pour the batter into the prepared Bundt pan and bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or drizzle with chocolate glaze before serving for an extra decadent finish.