Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake
sugar, orange juice, flour, canola oil, eggs, cocoa, vanilla, baking powder, baking soda, coffee
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 for Kittencal's Moist One-Bowl Dark Chocolate Bundt Cake Recipe
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.
Read the full directions on Food.com
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