This is the most perfect chocolate bundt cake! It's pure deep, dark, fudgy goodness. If you love chocolate, or know someone who does, you will fall in love with this cake!! Because this bundt cake uses oil instead of butter, plus a fair amount of coffee, it emerges from the oven incredibly tender and, dare I say it, moist. UGH....how I HATE that word, but if it fits, it fits!
Now, I KNOW there are lots of you who might shake their head at the use of vegetable oil.
And to that I say, "you do you, my friend!" If you'd rather use olive oil, be sure you're using a VERY mild one. You don't want the flavor of the oil to take over. The oil is used to create a.....here's that word again.....moist cake with an ultra tender crumb. So if you're vehemently opposed to using vegetable or canola oil, olive oil or grapeseed oil will work, too!
My favorite oils (in case you're wondering!)
Merula Extra Virgin Olive Oil -- this is a mild olive oil from Spain that is perfect for baking, or when you need a hint of olive oil without an overpowering flavor.
California Olive Oil - this is a staple in my kitchen, especially when I'm looking for something with a mild flavor. It's great in desserts and also when you make homemade mayo or aioli!
Now that you're all set with olive oil.....
It's that time of year when you want that warm cozy feeling of baking something incredibly delicious. And that something needs to be easy. This may not be a one bowl bundt cake, but it's a super easy 2 bowl recipe. You won't have that many dishes to clean. Especially once you or your kids lick the bowl clean.
When my kids were little, I loved surprising them on Fridays with a special home baked treat. Sometimes it was cookies, or brownies, but this perfect chocolate bundt cake seems to top the list of their all time favorites. And now when I make it, it's like a little trip down memory lane when I'd cut big slices, top them with fresh whipped cream and we'd sit around the kitchen table talking about their favorite part of the day.
MORE SWEET RECIPES:
Ingredients
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup dutch process cocoa powder, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup buttermilk
- 1 cup freshly brewed strong black coffee
- 1/2 cup neutral oil (vegetable, canola or grapeseed)
- 2 eggs
- 1 teaspoon vanilla
- Powdered sugar, for dusting
- Freshly whipped cream
Instructions
Preheat oven to 350. Butter a bundt pan really well -- be sure to get into all the nooks and cranny's -- then dust the inside with cocoa powder, set aside. I like to sprinkle the inside generously with cocoa powder, tip in around a circle a few times to distribute the coca powder, and then tip the pan over the sink, gently tapping the bottom to get rid of the excess cocoa powder
Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a medium bowl. Set aside.
In a mixer on low add the buttermilk, coffee, vegetable oil, eggs and vanilla one at a time. Mix on low until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients, mixing until just incorporated before adding more of the flour mixture. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
Then, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Dust with powdered sugar and serve as an afternoon treat, dessert or brunch! If you're feeling extra, add a dollop of freshly whipped cream.
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