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Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake

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“This recipe goes back over 30 years and I still make today, it's the most delicious dependable never-fail moist cake that is so easy to make, just dump everything into one large bowl, there is no need to beat eggs first, if like a slight orange/chocolate flavor use orange juice or you may use half juice and water you could use all water if desired ---my family calls this the Oreo cake as it tastes similar to the chocolate wafer part of an Oreo cookie, I sometimes slice in half and spread a vanilla frosting in the middle --- please make certain to generously grease and flour your pan, I always use my Pan Release, Professional Pan Coating (Better Than Pam Spray!) for this --- this is one cake you will make over and over again and it's perfect to take to a potluck! --- for glaze see my Chocolate Glaze for Cakes (That Hardens)
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees F.
  2. Set rack to second-lowest position.
  3. Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
  4. In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
  5. Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
  6. Cool in pan for about 15-20 minutes before removing.
  7. Frost or glaze if desired when completely cooled.
  8. STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.

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