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Chocolate Bundt Cake

A rich and moist Chocolate Bundt Cake that's easy to make and perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
Wet Ingredients
  • 2 large eggs free-range, if preferred
  • 1 cup whole milk or substitute with plant-based milk
  • ½ cup vegetable oil or melted coconut oil
  • 2 tsp vanilla extract
  • 1 cup boiling water
Toppings
  • to taste powdered sugar for dusting
  • to taste chocolate ganache for drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease the Bundt pan with cooking spray or butter and flour.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.
  3. In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until blended.
  4. Gradually add the wet mixture to the dry ingredients and mix until just combined. Stir in the boiling water.
  5. Pour the batter into the prepared Bundt pan and bake for about 45 minutes or until a toothpick comes out clean.
  6. Allow the cake to cool in the pan for 10-15 minutes before inverting on a wire rack to cool completely.
  7. Once cool, dust with powdered sugar or drizzle chocolate ganache over the top before serving.

Notes

Store leftover cake in an airtight container at room temperature for about 3-4 days. Refrigerate for up to a week or freeze slices for 2-3 months.