The Sensitive Kitchen

Wednesday, September 03, 2014

Simple One-Bowl Chocolate Bundt Cake

This weekend I needed to make a cake for a function, but I was out of butter, and being a holiday, all the stores were closed. I made an oil-based recipe instead, which turned out to be easy and very tasty.

2 1/4 c unbleached all-purpose flour
2 c sugar
2/3 c cocoa, sifted (can use up to 2 Tbsp black cocoa)
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp instant espresso powder
3/4 tsp salt
3/4 c water
3/4 c orange juice (I used more water)
3 eggs
2 tsp vanilla extract
1 1/4 c sunflower or other neutral-flavored oil

Preheat oven to 350 F. Set rack to second-lowest position. Generously grease and flour a 12-cup bundt pan.

In the bowl of a stand mixer, combine all ingredients. Beat on medium speed for 2-3 minutes or until very well combined.

Pour batter into pan. Tap twice on counter to remove bubbles. Bake 55 minutes or until a toothpick inserted in center of cake comes out with just a few crumbs. Cool in pan on rack 20 minutes. Unmold onto rack, let cool, and dust with powdered sugar just before serving. 

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