WEEK 33: YOUR BEST CHOCOLATE CAKE
Chocolate Bundt Cake
Photography by Sarah Shatz
BY KELSEYTHENAPTIMECHEF | MAKES 1 BUNDT CAKE
A&M: If Betty Crocker had a seductive cousin, this would be her signature cake: it’s pure deep, dark, fudgy goodness. Because KelseyTheNaptimeChef’s cake calls for oil instead of butter, plus a fair amount of coffee, it emerges from the oven heroically tender and moist. In fact, we noted that it has a texture similar to that of a British steamed pudding. The best part is that you can throw this together in 15 minutes, and it will be out of the oven in another 45—making your total time to greatness about an hour.
¾ cup Dutch-process cocoa powder, plus more for dusting
2 cups sugar
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk (see Tips and Techniques)
1 cup freshly brewed strong black coffee
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
Confectioners’ sugar, for dusting
- Heat the oven to 350°F. Butter a Bundt pan and dust the inside with cocoa powder; set aside.
- In a medium bowl, sift together the sugar, flour, ¾ cup cocoa powder, salt, baking powder, and baking soda. Set aside.
- Add the sour milk and coffee to the bowl of a standing mixer. With the speed on low, gradually add the vegetable oil, eggs, and vanilla. Mix until everything is incorporated. Then, with the mixer still on low speed, slowly add the dry ingredients. Once all of the flour mixture is added, mix the batter for a full 4 minutes on medium speed.
- Pour the batter into the prepared 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 confectioners’ sugar and serve.
Photography by Sarah Shatz
TIPS AND TECHNIQUES
To make sour milk, combine 1 cup milk with 1 teaspoon vinegar and let sit for 5 minutes.
Mtrelaun: “My Bundt pan (which has two parts) leaks during the initial 10 minutes of baking, as the batter is very liquidy. I recommend placing a cookie sheet on the lower rack to catch the drips.”
ABOUT THE COOK
Learn more about KelseyTheNaptimeChef, find her recipe for Zucchini-Lemon Cookies. You can also find a recipe for her Double Chocolate Espresso Cookies.
WHAT THE COMMUNITY SAID
nannydeb: “I made this into cupcakes with butterflies … and they were a huge hit. The recipe worked well made into cupcakes baking them for about 12 to 15 minutes.”
CarynCooks: “I was so excited to see this recipe that I went out and bought a Bundt pan so I could make it. A Valentine’s day present to myself! I do plan on sharing the cake, however.”