Saturday, March 17, 2018

Chocolate Bundt Cake

½ cup unsweetened cocoa powder
         1 teaspoon baking soda
         1 cup boiling water
         ¾ cup unsalted butter, cut into small cubes
         ¼ cup canola oil
         2 cups all-purpose flour
         3/4 cup granulated sugar
         ½ cup light brown sugar
         ½ teaspoon fine sea salt
         3 eggs
         1 tablespoon vanilla extract
       semi-sweet chocolate chips, for the top

Preheat the oven to 350 degrees. Grease a bundt pan and set aside.

Cocoa mixture: In a medium bowl, whisk together the cocoa powder and baking 
soda. Whisk in the boiling water (the mixture will bubble). Add the butter cubes and 
canola oil and whisk occasionally to melt the butter. Set aside to cool to room 

In a large bowl, sift together the flour, sugars, and salt, then whisk to ensure they are 
all well mixed. Add the eggs and vanilla to the cocoa mixture and whisk to combine.
Slowly pour the cocoa mixture into the dry ingredients while stirring with a rubber 
spatula; stop stirring once the mixture has just combined and is free of lumps.    
Pour the mixture into a greased bundt pan and top with semi-sweet chocolate chips.
Bake until a wooden skewer inserted in the middle comes out with moist crumbs
attached, 45 to 50 minutes. 

Cool the cake in its pan on a wire rack for 30 minutes before inverting it onto a
serving plate. 

Source: adapted from BrownEyedBaker

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