Description
Delicious and moist chocolate bundt cake perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour (or Gluten-free flour 1 for 1, like Bob’s Red Mill)
- 1 3/4 cups sugar
- 3/4 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk of choice (buttermilk, sour cream or Greek Yogurt)
- 1/2 cup oil of choice
- 2 extra large eggs (at room temperature (or use 3 large eggs))
- 1 teaspoon vanilla extract
- 3/4 cup freshly brewed hot coffee (or can use 3/4 cup of hot water in its place)
- optional: 1/2 cup mini chocolate chips
- 1 14 ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- Optional: sprinkles, berries or whipped cream
Instructions
- Preheat the oven to 350 degrees F.
- Using a mixer, in a mixing bowl, mix together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- In another bowl, whisk together the milk, oil, eggs, and vanilla together. Slowly add the wet ingredients to the dry ingredients.
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Optionally, add mini chocolate chips if desired.
- Right before you pour the batter into the bundts, use Baker’s Joy or melted or solid shortening to coat your pan well with a brush or paper towel, ensuring to get in all the nooks and crannies of the center tube of the pans, then dust with cocoa powder or flour. Flip the pan over and tap out the excess flour.
- Divide the batter into large piping bags for easier pouring into mini pans. Alternatively, use a spoon or glass measuring cup, and have a paper towel available to wipe any excess batter from the sides.
- Pipe or spoon/pour the batter into the prepared pan at 2/3rds full and bake for 22 to 26 minutes, until a cake tester comes out clean. Let the cakes cool in the pan for 10 minutes before removing and cooling completely on a rack.
- Add sweetened condensed milk and chocolate chips to a microwaveable bowl and microwave on high for one minute. Stir until the mixture is smooth, melting in 15 second increments if needed. Cool slightly before drizzling over cakes.
- Spoon ganache over cakes while on cooling rack and add sprinkles, berries or whipped cream if desired.
Notes
- Greasing your cake pans too early allows the oil to slide down and pool at the bottom.
- Cool the cakes too long in the pan can cause them to stick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg