This really is one of those dump-it-all-in-at-the-same-time one-bowl cake wonders that is impossible to goof up. The colour is beautifully rich and deep with a flavour to match. I use 1/2 cup strong coffee as part of the water, and omit the juice and orange flavouring just because of a citrus allergy. I like the Hershey's premium extra special cocoa.
One time I tried using 1/2 cup less oil as an experiment and the cake was quite dry for my taste, so the oil in the cake really is necessary for its moist texture. Kittencal knows best.
Being such a reliable, super quick and easy bundt cake, it is one of my go-to's for funerals, and club events. It is mind bogglingly yummy topped with Kittencal's chocolate glaze!
I always bake mine in a much used, well greased and floured heavy-weight dark cast Nordic Ware bundt pan and reduce the temperature by 20 degrees (which happens to work best in my oven). Cooled on the rack for 10 minutes, and it falls out effortlessly every time.
One little trick I use is to 'drop' the batter filled pan on the countertop once or twice (only a distance of 1 inch!) to get rid of the largest bubbles just before popping it in the oven. With my really fancy patterned Nordic Ware pans, I find that this particularly helps with the detail. Sometimes some of those highly detailed pans do require a little coaxing around the edges with the fingertips to 'break the suction' and get them out in one piece and is true whatever recipe you use.
This cake is a masterpiece. Thank you again to our wonderful and always reliable Kittencal!
Thank You so much for sharing your Fantastic recipe! My cake came out great, beautiful heart shaped because I used a Nordic Ware Heart Pan. Just grease the pan thoroughly with butter and then coat it with cocoa powder. Rest the cake for 12 mins before unmolding.
Easy to make with things you probably have in the cupboards. I buttered and floured the pan and it popped right out. It didn't when I tried it with spray.
Just adding my voice to the chorus here.
We inaugurated our brand new bundt pan with this cake! I discovered that it was a 6 cup (not a 12 cup) pan, so I halved the recipe. The only change I made was to reduce the sugar from 1 to 3/4 of a cup, and it was still plenty sweet for us. Also, I used 2 eggs, and only 1/2 cup canola oil to compensate. I omitted the streusel, and topped it with an easy chocolate glaze (14 oz sweetened, condensed milk, 3 oz unsweetened chocolate, 3 oz semisweet chocolate, and 1 tsp vanilla heated together, and allowed to cool).
I have made this many times and every time it comes out perfectly. It is incredibly decadent and moist and gets rave reviews. Also, super easy to make!
This was an awesome cake!! Easy, and repeatedly requested! I added the dark chocolate glaze (also Kittencal), and it was soooo easy and good! The only thingI changed was that I used about 1 1/2 tsp of orange extract added to water instead of juice, as I was out. Very rich and moist! Loved the ease!! Thanks again, Kittencal!!
Recipe is straight forward, quick and cooking times pretty much spot on. I'm not the best in the kitchen but I've made this three times now and it's a keeper so many thanks. First time, I made the bundt cake with just a dusting of icing sugar on the top and it went down a storm. This time I'm trying it with the recommended Glaze and it's looking good. I use all water in the cake mix but next time I'll try the orange juice to see how that turns out. As yet I haven't tried adding the streusel since I'm not a nut fan. Being from the UK, I use organic Rapeseed Oil which I believe is the same as Canola oil and de-caff coffee granules as I have a caffeine intolerence. I also tried halving the recipe and made cupcakes with a variety of frostings atop which went down really well as a birthday gift. The only time I had a problem was, when making the cupcakes, I initially tried to use a silicon mini-bundt mould and I found the cake mix just too moist to work with silicon. (However, the 'broken' cakes made a great sponge base for individual trifles allowing me to use up some stewed fruit from the freezer with a chocolate custard topping.) I use a well greased metal 12 cup bundt pan or paper cases for the cupcakes and this works great. Lastly, so far I haven't experienced the 'greasy' or over coffee'd problem that Candace Michelle suffered and usually if anything can go wrong, it will go wrong for me so I hope you have better luck next time, Candace.
I love that this was all done in one bowl and that it was delicious. I added coffee to mine like some others and lived the addition. It was still moist 4 days later, that's a great cake to me.
I must have done something wrong, but my cake turned out kind of dry and tasteless. Do admit I didn't have instant coffee so used real strong cold coffee, I also used the half OJ/half water option instead of all OJ. oh well