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.
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