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Chocolate Bundt Cake: An Easy Cake Recipe for the Holidays

chococate bundt cakeBundt cake is an easy and beautiful cake to make for a crowd, and the holidays prime bundt cake season. Everyone needs an easy, delicious recipe ready to go. With holiday guests and gatherings upon us, consider this impossibly moist and fluffy bundt cake as your go-to dessert.

We adapted this one from our fellow Family Kitchener, Kelsey, whose excellent recipe was an Editor’s Pick for food52′s Best Chocolate Cake recipe contest. The results were a perfect, moist, rich cake. It has a surprising wallop of chocolate flavor considering it only has powdered cocoa, and the coffee compliments the chocolate wonderfully. Best of all, the cake is delicate, moist, and light-as-air.
The recipe calls for a cup of coffee and we wanted to use decaf. Unfortunately the coffee shop around the corner doesn’t have decaf coffee (it’s Brooklyn, what can you do?), but they did have decaf espresso, so we used a decaf caffe americano in this. Your coffee shop probably has decaf coffee, but just so you know, an americano works fine.

Chocolate Bundt Cake (adapted from Kelsey Banfield’s winning food52 recipe)

1 1/4 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 1/2 cups sugar
3/4 cup dutch process cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup yogurt
1 cup freshly brewed coffee
1/2 cup neutral vegetable oil
2 eggs
1 teaspoon vanilla

Preheat the oven to 350 degrees. Grease your bundt pan very well, and dust liberally with cocoa powder, tapping out the excess.

In a medium bowl, combine the flours, sugar, cocoa, baking soda, baking powder, and salt. Mix well and set aside.

Using the paddle attachment of a stand mixer, or a regular mixer on low, combine the yogurt, coffee, vegetable oil, eggs and vanilla–adding each ingredient one at a time. Then slowly add in the flour mixture. When everything is completely combined, mix the batter on medium speed for 4 minutes.

Pour the batter into the pan, enough to fill it 2/3 full, and bake for 45 – 50 minutes. The cake should pull away from the sides slightly and a toothpick inserted on the middle should come out clean. Remove from oven and cool for 10 minutes on a wire rack. Loosen the edges with a thin knife, and carefully flip the cake onto a platter. Allow the cake cool completely, several hours is optimal. Sprinkle with powdered sugar just before serving.

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