This cake has it all. It is rich, it is light, it’s fluffy, moist, chocolatey, and most of all, it hits the spot like nothing else. So good!
The other night, I was really craving a dessert, but I didn’t want to spend hours in the kitchen. I looked up easy desserts, and this cake came up. I actually used two different recipes to create this recipe together. The cake I got from here, and the glaze from this website. Together, it worked perfectly to create a moist, fluffy bundt cake with a luscious chocolate glaze.
It’s also a win-win because the cake whips up in one bowl, just like the glaze! Such an easy recipe. You can’t go wrong at all! It seriously only takes about 10 minutes to put together, not including baking time. Go make this cake!
Paul even said that this is the cake he imagines Bruce Bogtrotter from Matilda eating. I tend to agree. This is a beautiful cake that will satisfy any and all chocolate cravings you might have, and it’s so simple, you have no excuse that you can’t have cake in an hour!!
Yield: 1 10-inch Bundt cake
For the cake:
2 c. sugar
1¾ c. flour
¾ c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 large eggs
1 c. strong brewed coffee
1 c. buttermilk
½ c. canola oil
1 tsp. vanilla
For the glaze:
2 tbsp. melted butter
3 tbsp. cocoa powder
1¼ c. icing sugar
2-3 tbsp. warm water
1 tsp. vanilla
To make the cake, preheat the oven to 350°F. Grease and flour a Bundt pan or tube pan. Set aside.
In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder, and salt. Add in the eggs, coffee, buttermilk, oil, and vanilla, and whisk well to combine.
Pour into the prepared Bundt pan and bake for 40-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan for 10 minutes, then turn out onto wire rack to cool completely before glazing and serving.
To make the glaze, in a medium bowl, combine the butter, cocoa powder, icing sugar, and vanilla. Whisk into a thick paste. Add the water, a half tablespoon at a time, whisking until it reaches the consistency that you want: a thick, yet pourable, glaze.
Transfer the cooled cake to a serving plate, then slowly drizzle the glaze over the top of the cake, letting it drizzle down the sides.
Slice, and serve!