Food52 is not lacking in the chocolate cake department. A concentrated search turned up 112 different versions. A separate Food52 cookbook devoted to only chocolate cakes might not be a bad idea! Being in a baking mood today, I thought I would add the 113th to the mix.
My in-laws are visiting as my husband's grandmother's house this Saturday for Mother's Day. They are all seriously addicted to all things chocolate so it only seemed fitting to make them something from my family archive of recipes. This cake comes from the creaky tin recipe box of my Grandma Ruth who lovingly baked for her family for over 80 years. I've made a few tweaks to the original but I still thing grandma wouldn't have a problem digging right in. I hope my in-laws enjoy it as well. —testkitchenette
Cocoa Bundt Cake
white whole wheat flour
unsweetened cocoa powder
(1 stick) butter, melted and cooled
strong coffee, cold
sour milk (combine 1 cup milk with 1 tablespoon white vinegar and let sit 15 minutes) or use buttermilk
dark chocolate chips
In This Recipe
Cocoa Bundt Cake
Butter and flour or cocoa powder a 12 cup bundt pan. Preheat the oven to 350F.
Sift the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl or stand-up mixing bowl.
In another mixing bowl, combine butter, eggs, sour milk/buttermilk, coffee, and vanilla. Add this mixture to the cocoa powder mixture. Beat with hand mixer or in stand-up mixer on low for about 30 seconds, until blended. Increase speed to medium for two minutes (Grandma insisted).
Pour into prepared pan and bake for 40 to 50 minutes until the cake pulls away from the sides of the pan and it springs back when touched. Cool for 20 minutes and then remove from the pan. Let cool completely. Serve alone or with Amanda's Chocolate Dump it Cake frosting. Ice cream goes nicely as well
melt chocolate chips in double boiler and drizzle over cake.