Everybody needs a good recipe for Chocolate Bundt Cake. Most are quite dense and heavy, which can be good. But mine is one for those times when you're in the mood for light and fluffy, even in a Bundt cake.
And it's quite quick and definitely easy, with no special equipment required. You just need a little saucepan to melt the butter and stuff and a big bowl and spoon to give it a quick mix. Bakes in just 40 minutes.
It has plenty of chocolate kick on its own (enhanced by using coffee as the liquid), so I just gave it a dusting of powdered sugar and a bit of whipped cream. Chocoholics could stir up a little ganache to ladle over the top.
Oh, and if you're vegan and/or interested in foods of the Great Depression, or if you just want an easy single-layer cake, check out my One-Bowl Chocolate Cake.
Are you a Cake Person or a Pie Person? Many people think you're one or the other, but I think I'm both!
Chocolate Bundt Cake
(Makes one 10-inch Bundt cake)
1 cup (8 fluid ounces/237 ml) brewed coffee*
1 3/4 sticks (7 ounces/198 grams) unsalted butter, plus 1 tablespoon for pan
1/2 packed cup (1.5 ounces/42 grams) unsweetened natural cocoa powder*, plus 1 tablespoon for the pan
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 6-ounce (170 grams) container (or 3/4 cup) plain yogurt, room temperature
1 1/2 teaspoons cider vinegar
2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour
1 3/4 cups (12.25 ounces/347 grams) sugar
1 1/2 teaspoons (7 grams) baking soda
2 large eggs, room temperature
* I buy organic and Fair Trade Certified coffee, cocoa and chocolate products.
1 In small saucepan, combine brewed coffee, butter, cocoa and salt. Cook, stirring, over medium heat until butter is melted and mixture is smooth. Set aside to cool slightly, then stir in vanilla extract. Stir vinegar into the yogurt.
2 Preheat oven to 350F/180C/Gas4. Grease (1 tablespoon butter) and flour (1 tablespoon cocoa powder) a 10-inch 12-cup Bundt pan. Or just spray the pan with cooking spray, if that works with your Bundt pan.
3 In large bowl, whisk together flour, sugar and baking soda. Add the melted butter mixture, half at a time, stirring after each addition until combined. Add the eggs, one at a time, mixing after each addition until well incorporated. Stir in the yogurt mixture.
4 Scrape the batter into the prepared Bundt pan. Run a knife through the batter a few times to break up any large air pockets. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack for 10 to 15 minutes; then turn out onto wire rack to cool completely before glazing (ganache would be good!) or dusting with powdered sugar.