I never was a huge cake fan, always preferring brownies or cookies to the mess inherent with cakes. But it may just be because, for most of my life, the only cake I ate was the kind that came out of a box. Bonus points for ease of use, and always exceptionally moist, but also kind of boring, and full of all kinds of creepy chemicals. Nah, I’ll pass.
I’ve tried making several cakes from scratch now, having particular success with the Samoa cupcakes I made for my first blogiversary in 2011. But there’s something to be said for dumping everything in a bowl, mixing by hand, and being done with it. Why over-complicate the situation?
This is the cake for you. One bowl, one cake pan, one spatula. Alright, you do have some measuring cups and various spoons, too, that will require a washing, but it’s so much easier than mixing up 2 or 3 separate parts–in 2 or 3 separate bowls–and uniting them in cakey bliss just before they enter the burning hot fires of hell. Nah. I have a life to live!
Make sure you use a really large bowl–I barely fit this in my Pampered Chef batter bowl and that’s 2 quarts. Other than that, spray away your bundt pan, pour it in, and marvel at the cake you just created in about the same time it takes to make box mix. Only this is a million times better. Go, you!
- 1 cup hot water
- 2 teaspoons instant espresso powder
- 1 cup Ghirardelli unsweetened cocoa powder
- 2½ cups all purpose flour
- 1 teaspoon Himalayan pink salt, finely ground
- 2½ teaspoons baking soda
- 2 cups raw (turbinado) sugar
- 3 large eggs
- ½ cup grapeseed oil
- 1 16-ounce container Chobani Vanilla Chocolate Chunk Greek yogurt
- Preheat oven to 350 degrees Fahrenheit. Grease and flour (or spray well with baking spray) a 10-cup bundt pan and set aside.
- In a very large (bigger than 2-quart) mixing bowl, whisk together the water, espresso powder, and cocoa powder until smooth and no lumps remain.
- Add the rest of the ingredients and stir by hand, trying to be sure there are no dry spots but do not overmix.
- Pour into the prepared Bundt pan.
- Bake on the center rack for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let sit for 15 minutes.
- Place cooling rack over the top, invert the pan onto the cooling rack, and (hopefully) the cake will come out in one piece.
- Cool completely before serving.
February is begging to be bathed in chocolate, and that’s just what we did with #BundtaMonth this time. Dark, milk, or white, it’s all good. Let’s see how the other ladies used chocolate in their wonderful creations this month:
Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
Inspired to bake your own chocolatey Bundt cake? Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use chocolate – and bake us a Bundt for February
- Post it before February 28, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts.