Description
A rich, moist chocolate Bundt cake with deep cocoa flavor, perfect for any occasion and easy to prepare.
Ingredients
- 1 cup (240ml) hot water
- 3/4 cup (65g) unsweetened cocoa powder
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1 cup (240ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (90g) mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
- In a bowl, whisk together hot water and cocoa powder until smooth. Let it cool slightly.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Beat until combined.
- Slowly mix in the cocoa mixture until smooth.
- Fold in mini chocolate chips, if using.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar or drizzle with chocolate glaze before serving, if desired.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- This cake stores well at room temperature in an airtight container for up to 3 days.
- You can freeze slices individually wrapped for up to 2 months.