TOP Reviews:
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.
One of the best chocolate cakes I’ve ever made. Moist, chocolate-y with a tender crumb. I understand the coffee and chocolate pairing, but just used water and it came out perfectly. This is now my “go to” recipe. Thanks!
Absolutely prefect! I love the fact that this truly was a throw-everything-in-one-bowl-and-mix recipe and it tasted delicious! Will probably become my go-to chocolate bundt cake recipe 🙂
Turned out beautiful! I’m a beginner and was a bit nervous. Didn’t have instant coffee and didn’t put anything instead. One of the reasons my cakes turned out bad in the past was that I was mixing batter for way too long. Once I started mixing ingredients faster, meaning no lingering around no need for an extra thorough mix, there has never been a problem. It might be obvious for someone but I’m an online self taught baker with zero baking knowledge and experience 🙂 this recipe is awesome!
INGREDIENTS
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
DIRECTIONS
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.
From: food.com
