The richest, deepest, darkest chocolate cake, ready in under an hour.
If Betty Crocker had a sophisticated, seductive cousin, this would be her signature cake. The secret to it's moist and tender texture is the use of butter instead of oil, and a fair amount of coffee for depth. Perhaps the very best part of this recipe is that it can be thrown together in 15 minutes tops -- plus another 45 minutes for baking means from start to finish you'll be in chocolate cake bliss in under an hour.
Chocolate Bundt Cake
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup 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
1 teaspoon vanilla
1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
3. 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.
4. 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.
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More tried-and-true chocolate-filled recipes:
Crispy Oatmeal Chocolate Chip Cookies
Two-Ingredient Chocolate Mousse
Salted Double Chocolate Peanut Butter Cookies
Photo by James Ransom