Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For best results, use a good quality baking spray or butter and flour, ensuring every crevice is coated to prevent sticking.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure these ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the large eggs, buttermilk, vegetable oil, and vanilla extract until well blended.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients. Beat on low speed with an electric mixer until just combined. Do not overmix at this stage.
- Carefully pour the hot water or hot brewed coffee into the batter. Beat again on low speed until smooth. The batter will be quite thin, which is perfectly normal and contributes to the cake's moist texture.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release any large air bubbles.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary slightly depending on your oven.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set slightly before you attempt to unmold it.
- Carefully invert the pan onto the wire rack. Gently lift the pan away. If any part of the cake sticks, you can gently coax it with a thin spatula. Allow the cake to cool completely on the wire rack before decorating.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. Reheat slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5-7 minutes. Freezes well for up to 3 months.
