For Halloween I made a chocolate bundt cake with my new bundt pan. I chose the recipe because of the way it looked so I wasn’t expecting much in terms of taste, but DAMN was I wrong. This cake was moist and rich and went great with ice cream or a glass of milk. This one is going into my book of keepers.
***Updated with recipe:
- 2 cups sugar
- 1 3/4 cup all-purpose flour
- 3/4 cups dutch process cocoa powder, plus more for dusting
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 cup sour milk
- 1 cup freshly brewed strong black coffee
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
Then, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.