Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, ensuring every crevice is covered. For an extra fail-safe, you can also use a baking spray with flour or lightly dust the greased pan with cocoa powder instead of flour to avoid white streaks on your finished cake.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened natural cocoa powder, baking soda, baking powder, and salt. Whisk these dry ingredients thoroughly to ensure they are well combined and free of any lumps, which is crucial for an even cake texture.2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened natural cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well incorporated.2 large eggs, 1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients in the large mixing bowl. Beat on medium speed with an electric mixer until just combined. Be careful not to overmix at this stage; a few streaks of flour are acceptable.
- Gradually add the hot water or hot brewed coffee to the batter while mixing on low speed until the batter is smooth and somewhat thin. The hot liquid "blooms" the cocoa powder, intensifying the chocolate flavor and creating a wonderfully moist crumb.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 couple of times to release any large air bubbles.
- Bake in the preheated oven for 30-35 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 30-minute mark.
- 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 invert it.
- Carefully invert the cake onto a wire rack to cool completely. If the cake seems reluctant to release, you can gently run a thin offset spatula around the edges. Ensure the cake is fully cooled before frosting or dusting.
Notes
Once completely cooled, the Stunning Chocolate Bundt Cake can be stored at room temperature in an airtight container or well-wrapped in plastic wrap for up to 2-3 days. For longer storage, it can be refrigerated for up to 4-5 days or frozen for up to 2-3 months.
