Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Special equipment needed:
- 10-inch bundt pan
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
3. In a separate mixing bowl, beat together milk, vegetable oil, eggs, and vanilla extract using an electric mixer on medium speed until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Add boiling water to the batter and mix until well combined. The batter will be thin.
6. Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 280
Fat: 11g
Saturated Fat: 2g
Cholesterol: 33mg
Sodium: 259mg
Carbohydrates: 43g
Fiber: 2g
Sugar: 27g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Coconut oil can be used instead of vegetable oil.
- Almond milk can be used instead of milk.
- Dark chocolate chips can be added to the batter for a richer chocolate flavor.
Variations:
- Add 1/2 cup chopped nuts to the batter for added texture.
- Add 1 teaspoon of cinnamon to the batter for a spiced chocolate flavor.
- Add 1/2 cup of chocolate chips to the batter for a double chocolate bundt cake.
Tips and tricks:
- Make sure to grease and flour the bundt pan well to prevent the cake from sticking.
- Use room temperature eggs for best results.
- Do not overmix the batter as this can result in a tough cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in foil and place it in a preheated 350°F oven for 10-15 minutes.
Presentation ideas:
Dust the cake with powdered sugar or drizzle it with melted chocolate for a decorative touch.
Garnishes:
Fresh berries or whipped cream can be served alongside the cake for added flavor and texture.
Pairings:
Serve the cake with a cup of coffee or a glass of milk for a delicious dessert.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream can be served alongside the cake for a complete dessert.
Troubleshooting advice:
- If the cake is sticking to the pan, run a knife around the edges of the cake to loosen it before removing it from the pan.
- If the cake is dry, try reducing the baking time or adding an extra 1/4 cup of oil to the batter.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Bundt cakes originated in Germany in the early 1900s and were traditionally made with fruit and nuts. The bundt pan was later introduced in the United States in the 1950s and became popular for making cakes with intricate designs.
Flavor profiles:
This chocolate bundt cake has a rich chocolate flavor with a moist and tender crumb.
Serving suggestions:
Serve the cake on a decorative cake stand for an elegant presentation.
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