Sunday, April 10, 2011

Chocolate Bundt Cake

2 cups sugar
1 3/4 cup all purpose flour
3/4 cups dutch process cocoa powder, plus more for dusting
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup buttermilk, OR, a cup of milk with 1 teaspoon of lemon juice or vinegar left to stand for 10 to 15 minutes
1 cup freshly brewed strong black coffee
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla

Preparing the cake:
Preheat oven to 350 degrees F. Butter a bundt pan and dust the inside with cocoa powder, set aside.

Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.

In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. 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.

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. Dust with powdered sugar and serve.


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