Chocolate Bundt Cake
A decadent chocolate bundt cake that's sure to please even the biggest chocolate lovers!
Ingredients
3 cups sifted, all purpose flour
dash of salt
1 half teaspoon baking powder
1 half cup cocoa powder
1 and 1 half cups softened butter
3 cups granulated white sugar
1 tablespoon vanilla extract
5 large eggs
1 cup milk
dash of salt
1 half teaspoon baking powder
1 half cup cocoa powder
1 and 1 half cups softened butter
3 cups granulated white sugar
1 tablespoon vanilla extract
5 large eggs
1 cup milk
Instructions
Set the oven to 375 degrees. Lightly oil or grease the Bundt pan and apply a thin coating of flour. You can also use cocoa powder for a more chocolaty cake.
Mix the flour, salt, baking powder and cocoa powder in a large bowl until well combined. In a second, larger bowl, mix the butter and sugar until the mixture is slightly yellow and fluffy. Add the vanilla, eggs and milk.
Transfer one cup of the dry mixture into the wet mixture and mix until combined. Keep adding one cup of the dry mixture to the wet until fully combined. Pour the cake into the prepared Bundt pan.
Bake the cake for 60 to 70 minutes. The cake is done when it rises to the top of the pan and springs back when touched. You can also insert a toothpick or a knife into the center of the cake. When the cake is done, the toothpick will come out clean without any crumbs clinging to it.
Flip the pan over on a cake plate. While the cake is still warm, lightly dust the top with powdered sugar or cocoa powder before serving.
Mix the flour, salt, baking powder and cocoa powder in a large bowl until well combined. In a second, larger bowl, mix the butter and sugar until the mixture is slightly yellow and fluffy. Add the vanilla, eggs and milk.
Transfer one cup of the dry mixture into the wet mixture and mix until combined. Keep adding one cup of the dry mixture to the wet until fully combined. Pour the cake into the prepared Bundt pan.
Bake the cake for 60 to 70 minutes. The cake is done when it rises to the top of the pan and springs back when touched. You can also insert a toothpick or a knife into the center of the cake. When the cake is done, the toothpick will come out clean without any crumbs clinging to it.
Flip the pan over on a cake plate. While the cake is still warm, lightly dust the top with powdered sugar or cocoa powder before serving.
Chocolate Bundt Cake
A decadent chocolate bundt cake that's sure to please even the biggest chocolate lovers!
Directions
Print
Set the oven to 375 degrees. Lightly oil or grease the Bundt pan and apply a thin coating of flour. You can also use cocoa powder for a more chocolaty cake. Mix the flour, salt, baking powder and cocoa powder in a large bowl until well combined. In a second, larger bowl, mix the butter and sugar until the mixture is slightly yellow and fluffy. Add the vanilla, eggs and milk. Transfer one cup of the dry mixture into the wet mixture and mix until combined. Keep adding one cup of the dry mixture to the wet until fully combined. Pour the cake into the prepared Bundt pan. Bake the cake for 60 to 70 minutes. The cake is done when it rises to the top of the pan and springs back when touched. You can also insert a toothpick or a knife into the center of the cake. When the cake is done, the toothpick will come out clean without any crumbs clinging to it. Flip the pan over on a cake plate. While the cake is still warm, lightly dust the top with powdered sugar or cocoa powder before serving.
Ingredients
3 cups sifted, all purpose flourdash of salt1 half teaspoon baking powder1 half cup cocoa powder1 and 1 half cups softened butter3 cups granulated white sugar1 tablespoon vanilla extract5 large eggs1 cup milk
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