This chocolate bundt cake is fabulous. It’s light and fresh, flavorful and addictive.
So I’m sitting here on my couch, kitty by my side, five days after I made this cake, wishing desperately that I had another slice. It’s another unexpected Nashville snow day and I’m re-watching the last episode of Parenthood again [it was DVR’d even though I watched it live, and I couldn’t bear to just delete it.]. A slice of this uber chocolately cake would just complete the moment.
I don’t make bundt cakes very often but when I do, I find that I’m often disappointed because they can be so buttery and heavy, and take forEVA to cook. This one–despite being wayyyy chocolately–is just the opposite. It’s light and moist [sorry!]. Coffee lovers love this cake because the coffee in the batter brings out the flavor of the chocolate but non-coffee lovers won’t even know there’s coffee in the cake! Funny how that works out, right? Everyone who tried this cake loved it and it was so simple to make I know it’s going to be part of my cake repertoire forever and ever. [Hope that works for you, friends!]
This time, I topped the cake with a simple dusting of powdered sugar because I was in a rush, and truly that was all it needed. Just for show, ya know? But to make this more decadent and indulgent, a silky chocolate ganache, a peanut butter glaze, or even a fruit compote topping would totally fit in. Eating this cake with ice cream is also highly recommended. But beyond ice cream or toppings or powdered sugar, making this cake is necessary for your weekend. It’ll make it 100 times better, I promise. 🙂 Enjoy!
Chocolate Coffee Bundt Cake
from The Tart Tart
- 1 1/4 cups brewed coffee
- 3/4 cup cocoa powder
- 2 cups sugar
- pinch of Kosher salt
- 2 1/2 teaspoons baking soda
- 2 whole large eggs + 1 large egg yolk
- 1 1/4 cups + 1 tablespoon buttermilk [or 1 tablespoon lemon juice or vinegar + 1 1/4 cups milk]
- 1 cup + 2 tablespoons canola oil
- 1 1/2 teaspoons vanilla
- 2 1/2 cups + 2 tablespoons all-purpose flour
- powdered sugar
In a small saucepan, whisk together coffee and cocoa powder. Bring to a boil and let boil for about 30 seconds. Remove from heat and then set aside to cool completely. When cooled, preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan and set aside.
In the bowl of a stand mixer, combine sugar, salt, baking soda, and eggs. Beat on low to combine. Add buttermilk, oil, and vanilla, then mix again until blended. Slowly add flour and mix on low for 2 minutes. Add in coffee/cocoa mixture and beat until combined. Batter will be very thin.
Pour into prepared pan and bake for 50-65 minutes, or until cake tester inserted in the center comes out clean. Let cool completely before gently removing by interverting on a platter. Sprinkle with powdered sugar before serving.