Master Dark Chocolate Bundt Recipe
1 ¼ cup dark cocoa
1 Tbsp instant espresso powder
1 ½ cup boiling water
3 ½ cups all-purpose flour
2 ½ cups granulated sugar
2 ½ tsp baking soda
1 tsp fine sea salt
1 tsp cinnamon
½ tsp chili powder
4 large eggs, room temperature
8 ounces (1 cup) unsalted butter, melted
½ cup vegetable oil
1 cup Greek yoghurt
2 tsp vanilla paste
1) Heat your oven to 350 degrees and prepare a 10-cup bundt pan with baking spray.
2) In a medium bowl, whisk together the cocoa and espresso powder. Pour the boiling water over the mix and whisk to fully combine. Set aside to cool slightly.
3) In a large bowl, whisk together all the remaining dry ingredients.
4) In one last bowl, whisk together the eggs, melted butter, oil, yoghurt and vanilla paste. Slowly add this mixture to the chocolate, whisking all the time. Then add this mixture to the dry mix and slowly whisk until just combined with no remaining streaks of flour.
5) Pour the batter into the prepared bundt pan and tap to remove any air bubbles.
6) Bake on the center rack of the oven for 50-55 minutes until the cake reaches an internal temperature of 200 degrees.
7) Remove the cake to a wire rack and let cool 10 minutes before inverting and removing the pan from the cake.
8) Optional – at this point, I brush the cake with a little melted butter and then sprinkle on sanding sugar sparkles. You could also drizzle on a favorite icing when the cake is fully cooled.
