Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake
photo by Redsie
- Ready In:
- 1hr 5mins
- 2⁄3 cup cocoa, sifted
- 2 1⁄4 cups all-purpose flour
- 2 cups sugar
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 teaspoons instant coffee granules
- 1 1⁄2 cups unsweetened orange juice (or use 3/4 cup each juice and water or 1-1/2 cups water)
- 3 eggs
- 2 teaspoons vanilla
- 1 1⁄4 cups canola oil or 1 1/4 cups vegetable oil
- Set oven to 350 degrees F.
- Set rack to second-lowest position.
- Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
- In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
- Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
- Cool in pan for about 15-20 minutes before removing.
- Frost or glaze if desired when completely cooled.
- STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.
Questions & Replies
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.<br/>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. <br/>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! <br/>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. <br/>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.<br/>This cake is a masterpiece. Thank you again to our wonderful and always reliable Kittencal!
Such an easy recipe and SO good! I made it but totally forgot the oil! Thought it was destroyed. I let it cool and tasted it. Honestly, it was GOOD! Dense and perfect with milk or coffee. My husband prefers it like this. So anyone looking to cut the calories/fat, believe me, making it with no oil is still a hit! I made the second one, no orange juice used, just water (added a half cup of mini morsels to the batter) and it was also fabulous. I spread warm Nutella on top and mini morsels. This was just a quick cake for tonight, so no fancy decorating or presentation. Yes, my son and I started eating it before I thought to snap a pic so don’t judge, but for sure, this is a great chocolate cake recipe.
Used buttermilk instead of OJ, and was generous with the sugar & cocoa, but otherwise, as written (took me 75 minutes to bake it through). DELICIOUS. I love it. I was skeptical, due to the lack of butter, but it's perfect - moist, chocolatey, tender but not too tender (beating the full 3 minutes helps it be the right consistency). Didn't need a glaze or anything extra. Just right. Note to self: Mix all ingredients together by hand first (just to moisten everything), with a spatula or something, else all the flour/cocoa comes spinning out of the mixing bowl (even if put underneath all the liquids, and using slowest setting). Drop from an inch-height a few times to reduce air bubbles, as user http://www.geniuskitchen.com/user/209991 said in the comments.
Another winner from the Kitten. I wouldn't expect anything else my friend. What a great recipe, it was so quick and easy to throw together and it tasted amazing. Rich, deep, dark and delicious... also slightly decadent. I couldn't stop sampling it... Made as written using both the coffee and the orange juice, so glad that I did. Truly an outstanding flavor. I used a combination of regular and red cocoa to create this amazing treat. I frosted with a Vanilla Butter glaze, unfortunately the glaze broke... but it still tasted great. Thank you for sharing your recipe which I will make again and again. Next time I will frost with 7 minute frosting... Made for What's on the Menu? Tag game... 2017
Used buttermilk instead of OJ, and was generous with the sugar and cocoa, but otherwise, as written (took me 75 minutes to bake it through). DELICIOUS. I love it. I was skeptical, due to the lack of butter, but it's perfect - moist, chocolatey, tender but not too tender (beating the full 3 minutes helps it be the right consistency). Didn't need a glaze or anything extra. Just right.
This tastes good and is not complicated. I made 1/2 recipe for my 6 cup bundt cake pan. I reduced the sugar by 1/4 cup which suits my tastes. I don't have instant coffee powder so I brewed some fresh decaf coffee and used that for the liquid in place of orange juice or orange juice/water. It filled my bundt pan completely as it baked. It was moist and light. I stored it unrefrigerated in a covered container and several days later it is still moist. I'll be making this again.