I absolutely adore this Dark Chocolate Bundt Cake! It is hands down one of the BEST chocolate cakes I’ve ever had, better than a bakery cake and blows away any box mix. The best part? It takes no more effort to make this cake then it does to whip up a boxed cake mix and it’s made with ingredients that everyone has on hand. All you do is combine the dry ingredients in a bowl, add all of the wet ingredients, mix and bake. How easy is that?
I generally like to make this cake as a bundt but it also works great for layer cakes and cupcakes too! Just be sure to adjust the cooking time as needed depending on the baking vessel you are using. You can frost the cake with traditional canned frostings or try using a delicious Swiss Meringue Buttercream . I also love to drizzle it generously with rich chocolate ganache and top it with a few mini chocolate chips. Feel free to be as creative as you like as it’s the perfect “base cake” for almost anything you can think up. Enjoy!
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large egg
- 1 cup (8 oz) brewed coffee, cold
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp white vinegar
- Powdered sugar, for dusting
Preheat oven to 350ºF. Grease and flour a bundt pan.
Combine all of the dry ingredients and mix well. Make a well in the dry ingredients and add all of the wet ingredients. Mix until smooth, batter will be very thin. Bake 35-40 min or until a toothpick comes out with just a few moist crumbs.
Cool on a wire rack for about 15 minutes then loosen the cake from the pan and turn out onto the wire rack. Cool completely. Dust generously with powdered sugar.
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