Chocolate Bundt Cake
Yet another recipe contemplation...
Only organic milk in Amanda's house! This brand is quite good.
Amanda coats the inside of a tube pan (our bundt pan was in use) with butter and an even coating of cocoa powder.
Getting the ingredients all laid out -- they go into the mixer in quick succession.
Amanda digs in the cupboard for something we've forgotten (not unusual).
Adding the dry ingredients a little at a time.
Once all of the ingredients are incorporated, you beat the cake for 4 full minutes. This gives the cake its unique, dense texture.
While the batter mixes, we survey the dish situation. Not too bad for this late in the day!
Pouring batter is fun!
It looks so dark and mysterious once it's in the pan.
And even more so when it comes out of the oven.
Here we pause, mid-cake extraction, for Amanda to tell a shockingly funny story about her childhood. What happens at food52 stays at food52.
Removing a cake from a tube pan can sometimes be a three-person job.
Thanks to Amanda's excellent method, the cake slips right off the tube. Et voila!
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Author Notes: Knowing my love for chocolate, my friend Hilary made me a version of this cake for my birthday one year. The recipe was inspired by something similar she had tasted in a restaurant during college. I've since made adaptations to her recipe and often take this to friends for special occasions. In the past I've added frosting or glazes, but have come to like it best with just powdered sugar on top. - KelseyTheNaptimeChef
Food52 Review: If Betty Crocker had a sophisticated, seductive cousin, this would be her signature cake: it's pure deep, dark, fudgy goodness. Because KelseyTheNaptimeChef's cake uses oil instead of butter, plus a fair amount of coffee, it emerges from the oven incredibly 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. - A&M
Serves 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 sour milk
- 1 cup freshly brewed strong black coffee
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 350. 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. Then, 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.
- Then, 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. Then, dust with powdered sugar and serve.
- Your Best Chocolate Cake Contest Winner!
Tags: decadent, sweet, travels well
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1 day ago nanw.
hi there to ILuv2Cook! please note you wrote the same thing thrice! just a heads up.
1 day ago nanw.
sour milk can just be butter milk
1 day ago Zareann
what is sour milk? i am not sure it is available in our country
1 day ago dymnyno
Sour milk is buttermilk.
about 20 hours ago Rhonda35
You can also use regular milk and combine the milk with 1 tsp of cider vinegar before adding milk to other ingredients.
1 day ago ILuv2Cook
Folks need to take note that the recipe should be 2 teaspoons of baking powder and 1 teaspoon of baking soda, as Dymnyno has stated in her post. This is the BEST DEVILS FOOD CAKE! And to answer the question about using the coffee, DEFFINATELY use the coffee, it gives that distinctive flavor that distinguishes Devils Food cake from other chocolate cakes. Enjoy
1 day ago ILuv2Cook
Folks need to take note that the recipe should be 2 teaspoons of baking powder and 1 teaspoon of baking soda, as Dymnyno has stated in her post.
1 day ago ILuv2Cook
Folks need to take note that the recipe should be 2 teaspoons of baking powder and 1 teaspoon of baking soda, as Dymnyno has stated in her post.
17 days ago nanw.
oh my oh my oh my!! this cake looks moist and rich and a chocolate lovers heaven...ME!
about 1 month ago Wulffmom
I've made this in a regular cake pan as is and with a teaspoon ground cardamom. Amazing both times, needs nothing but a sprinkle of powdered sugar and maybe whipped cream if you want to go overboard. And so easy! I made it today with my baby on my hip, and I got to feel like an real grown up when I enjoyed slice after dinner.
about 1 month ago Ariel Shannon Cohen
I made this cake last week, and though I am generally skeptical of cakes made with vegetable oil instead of butter (because of texture and flavor issues), we really loved the results. Some things of note: I halved the sugar and thought it was perfect, I used good-quality natural cocoa and it turned out rich and delicious, and after reading some of the previous comments, I was expecting a fairly low cake, but it actually turned out pretty fluffy and high, nearly reaching the top of my deep tube pan. This isn't too surprising in retrospect, as there are a lot of leavening agents in the batter and beating it for five minutes before pouring it into the pan introduces a lot of air. The cake was so moist, it absorbed the powdered sugar on top about three minutes after I dusted it on! Definitely don't skip the coffee; you can't taste it specifically but it adds a lot of depth of flavor. Highly recommended for a quick chocolate cake!
2 months ago More please
Can you do this without coffee?
3 months ago Toeknee Mendoza
Can I use a bundt cake pan with a design?
3 months ago nutcakes
marianadig, some coffee flavoring deepens and compliments the chocolate flavor in cakes. I love coffee but I hate it in sweet flavor things. I've made this cake and can't detect any coffee flavor, it just blends in. But you could just use hot water. In future, best way to ask a question is not to put it in the comments, put it in the question section and it shows up on the hotline so more people will see it.
3 months ago marianadlg
I don't like coffee... Can you really taste it? Does it affect the result if I take it away?
4 months ago jeantte
this cake is good for being easy and with a result that is moist and dense. but for me it is not chocolatey enough. i made an extra choco ganache to sweeten and intense the choco flavor. good recipe for something quick, but i wouldnt say 'wow' to it.
4 months ago EandC
I made this cake this weekend and love it! I followed the recipe exactly (except I used 1 cup of whole buttermilk and baked it in a 10 inch tube pan)) and it was delicious. The powdered sugar got absorbed by the next morning but that was no big deal. It took me longer than 15 minutes to get it in the oven (including preparing the pan and making the coffee, etc.). This is definitely my new go-to chocolate cake. Thank you for sharing it!
4 months ago Donna K
I want to make this nondairy....I usually use soy milk, but how does that translate to sour milk?
2 months ago Erin Owes
you need some acid to activate the baking powder/soda. Add some lemon juice perhaps?
4 months ago Ioanna I.
Thank you so much for a wonderful recipe! This also works well for a gluten-free substitution. We used brown rice flour, cup for cup, and 3/4 tsp of xanthan gum. It worked great. The texture was not compromised whatsoever, and the brown rice flour yielded a slightly nuttier flavor. The strong flavors of the the chocolate and coffee work well to mask any "off" tastes that the gluten free ingredients may impart. Overall a fantastic recipe, gluten-free or not!
4 months ago mitchlund
Made tonight with great success. My husband asked for a dark, rich chocolate cake. Used 1/2C coffee and 1/2C water, buttermilk for the sour milk. Worked out beautifully. Baked up right on time. Thanks!
I didn't have any trouble with getting it out of the pan. I butter/flour my absurdly intricate bundt pan (it's nordic ware cathedral bundt pan). I forgot to whip up some cream but it was late and the smalls needed to go to bed. It will be LOVELY in the morning with cream and a cup of tea. Can't wait!
5 months ago simplythebest
Does Dutch cocoa powder have a shelf life?
5 months ago Cammarotagirl
can anyone help with the "sour milk" ingredient, I'm a little lost
5 months ago drbabs
Barbara is a trusted source on General Cooking.
Add a teaspoon of white vinegar to a cup of milk. I've also made it with butter milk.
5 months ago Rhonda35
Add one teaspoon cider vinegar to one cup of milk, stir and let it sit while you get the rest of the ingredients ready - it will "sour" within a minute or so. You can also use buttermilk.
5 months ago dymnyno
Sour milk usually means buttermilk.