Moist Chocolate Bundt Cake!
"VERY GOOD moist chocolate cake! (If I do say so myself!) I made mini ones this time, will post all directions for whatever size(s) you'd like to make!"
photo by Wildflour
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
1 cake
ingredients
- 1 cup sugar
- 1 cup dark brown sugar
- 1 3⁄4 cups flour
- 3⁄4 cup baking cocoa
- 1⁄4 teaspoon cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee, cooled
- 1 cup buttermilk
- 1⁄2 cup vegetable oil
- 2 teaspoons vanilla
- powdered sugar
directions
- In large mixing bowl, combine first 8 ingredients.
- Add eggs, coffee, buttermilk, oil and vanilla, beat at medium speed for 2 minutes.(Batter will be somewhat thin.).
- Pour into greased and floured 10" fluted tube pan, or "bundt cake pan" as I call them.
- Bake at 350º for 45-50 minutes, or til toothpick comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Dust with powdered sugar.
- Mini bundt cakes take 20-22 minutes.
- Cupcakes take 18-20 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Loved this! So moist and delicious. I was worried when it only filled my pan half way but it rose up beautifully. I did want a touch more chocolatey-ness so I think next time I would add half of a bittersweet baker's bar melted maybe also a tsp or two of cinnamon. Great recipe overall - thank you! -
This recipe turned out great! I subbed butter for veg oil because I only have extra virgin olive oil right now and it turned out fine. I creamed the butter with the sugar then added the eggs, then alternated wet and dry ingredients in my kitchen aid. I used light brown sugar instead of dark, and the taste was still decadent. They took about 14 mins as I made cupcakes with the recipe. I couldn't taste the cinnamon, but probably a good thing to not take away from the dark chocolaty goodness. I added my photo to the slideshow above so you could see how they turned out! Thanks for sharing this recipe!! Update: These were even better the next day! I'm not going to frost them 'cause they don't need it! -
Very good chocolate cake. I got 6 mini bundt cakes and 8 cupcakes. -
A wonderful recipe, very flavorful, moist and eye-pleasing! Almost as easy as a cake mix, with none of the nasty chemicals! I made for my son's birthday, using "Kittencal's Chocolate Buttercream Frosting", which I thinned slightly. I drizzled the frosted cake with melted white and semisweet chocolate... a chocolate lover's heaven! I love the recipe and will definitely use it again...now I just have to worry about guarding the leftovers: my children would eat the whole thing in one sitting if I let them! -
Fantastic chocolate cake!!!! The coffee and cinnamon really make this recipe a winner. Don't even think about omitting them. I subbed 3/4 cup of whole wheat pastry flour to add a little bit of virtue and also added a tsp of espresso powder for extra bite. This barely fit in my 10 cup bundt pan - I would suggest filling your pan with water and then measuring the water to make sure the batter will not overflow in the oven. I have made this recipe twice (one cake, and one batch of cupcakes (24). The cake is very moist - be aware that the cupcakes can be a little loose.
see 5 more reviews
Tweaks
-
This recipe turned out great! I subbed butter for veg oil because I only have extra virgin olive oil right now and it turned out fine. I creamed the butter with the sugar then added the eggs, then alternated wet and dry ingredients in my kitchen aid. I used light brown sugar instead of dark, and the taste was still decadent. They took about 14 mins as I made cupcakes with the recipe. I couldn't taste the cinnamon, but probably a good thing to not take away from the dark chocolaty goodness. I added my photo to the slideshow above so you could see how they turned out! Thanks for sharing this recipe!! Update: These were even better the next day! I'm not going to frost them 'cause they don't need it!
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !
