Chocolate Bundt Cake

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 3/4 cup unsweetened natural cocoa powder, spooned and leveled
• 1 3/4 cups granulated white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp espresso powder, OPTIONAL
• 1/2 cup vegetable or canola oil
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup hot water

Instructions

1. 1

   Preheat oven to 350°F / 175°C. Grease and flour a 10 inches (25cm) bundt pan. Set aside.

2. 2

   In a medium bowl combine flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder and stir to combine. Set aside.

3. 3

   In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, buttermilk, and vanilla just until combined.

4. 4

   Stir in dry ingredients to combine. The batter will be very thick. Slowly mix in hot water until combined. The batter will be very thin.

5. 5

   Pour the cake batter into the prepared pan and bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean. Depending on the shape of your bundt pan, the baking time may vary. Remove from the oven and let cool for 1 hour. After cooling, invert onto a wire rack to cool completely.

6. 6

   Store in an airtight container at room temperature up to 3 days or freeze for up to 3 months.