Moist Chocolate Bundt Cake
This chocolate Bundt cake is made with cocoa and some coffee for intense chocolate flavor. It’s an easy cake to make from scratch.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 16 servings 1x
- Category: Cakes, Desserts, Chocolate
- Method: Bake
Ingredients
Scale
- 2 cups all-purpose flour, 9 ounces
- 1 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups granulated sugar
- 1/2 cup butter, room temperature
- 4 teaspoons vanilla extract
- 3 large eggs
- 2 large egg whites
- 1/3 cup very strong coffee, cooled
- 2/3 cup milk
Instructions
- Preheat the oven to 350 F.
- Generously grease and flour a 12-cup Bundt cake pan or spray with baking spray. Make sure you get to all the nooks and crannies.
- In a bowl, combine the flour, cocoa, baking soda, and salt. Stir or whisk to blend thoroughly.
- In a mixing bowl with an electric mixer, beat the butter and sugar together until light and creamy. Beat in the vanilla, eggs, and egg whites.
- In a small bowl or cup, combine the coffee and milk. Beat about one-third of the cocoa and flour mixture into the creamed mixture, then beat in half of the coffee and milk mixture. Beat in another one-third of the flour mixture and the remaining milk mixture. Beat in the remaining flour mixture.
- Spoon the batter into the prepared Bundt cake pan.
- Bake for 40 to 50 minutes, or until a toothpick comes out clean when inserted in the cake.
- Cool in the pan on a rack for 10 minutes and then invert onto the rack to cool completely.
- Frost or glaze with a chocolate ganache or purchased cake glaze.
Find it online: https://classic-recipes.com/chocolate-bundt-cake-moist/