Coffee Chocolate Bundt Cake
Today we're getting fancy. Well, not really. We're just giving a pretense of being fancy. Because this coffee chocolate bundt cake looks fancy. And I guess it is, because looks count for something. But it's just that I can't believe that something so simple and quick to make can look this pretty. And fancy.
This bundt cake. It's primary flavor is coffee, with a subtle hint of chocolate. Because as good as coffee is, a subtle hint of chocolate never hurt anybody.
Now, usually, I'm not the biggest fan of coffee flavored things. I love my morning cup of joe, but that's where it ends. I'll never pick coffee flavored ice cream or coffee flavored shakes or coffee flavored cake over something vanilla or chocolate or cinnamon, but this coffee cake - it's an exception. But not just a reluctant exception. I don't begrudgingly eat this cake despite its coffee flavor (who begrudgingly eats cake??), but I actually really, really like it. With the coffee flavor. And I eat it happily. Not begrudgingly. In excess.
I wasn't kidding when I said this bundt cake was quick and simple. That's the beauty of the bundt pan. It takes any ordinary cake batter (not that this batter is ordinary) and transforms it into something beautiful for the eyes to behold. So thank you, bundt pans everywhere, for your marvelous cake makeovers.
For this coffee cake recipe, you prepare a simple batter (which is completely non-dairy, by the way) in one bowl, either in your machine or with a hand whisk, pour it into a bundt pan, bake it a little while, and once it's ready and cooled, drizzle a delicious coffee glaze over the cake. Which takes the cake from scrumptious and pretty to mouthwatering and gorgeous. Yep, glazes, just like bundt pans, have magical makeover powers.
Now that we've covered the perfectly rich coffee flavor and perfectly mild chocolate flavor of this cake, let's move on to the texture. This coffee cake happens to also be perfectly airy and moist. Don't expect a dense, fudgy chocolate cake texture here. This cake is more, well, cake-y, for lack of a better word. In the most perfect way possible, of course. Because it's perfect. Also, did you know that this cake is perfect?
This is the second bundt cake recipe I've posted to the blog, and I don't plan on stopping anytime soon. If you don't have a bundt pan, you can always make this recipe in a regular 9x13 inch pan. But I'm not gonna lie - you'll definitely be missing out on the "marvelous cake makeover" a bundt pan gives a cake, and well as the awesome looking drizzles from the glaze. So your cake won't necessarily be fancy. But it will still be delicious. Every bit as delicious.
This is one of the most popular and most frequently made cakes around the house. Make it, and you'll see why.
COFFEE CHOCOLATE BUNDT CAKE
Adapted from the Kosherlicious Dishes cookbook
Yield: 1 large bundt cake or a 9x13 cake
1/4 cup instant coffee granules
3/4 cup boiling water
2 cups sugar
1 cup oil
1 tablespoon vanilla extract
2 cups flour
1/3 cup cocoa
1 tablespoon baking powder
1 teaspoon coffee
3 tablespoons boiling water
2 tablespoons oil
1 cup confectioner's sugar
Preheat oven to 350 F. Grease and flour a large bundt pan (or line/grease a 9x13 pan).
Dissolve the coffee in the boiling water. Set aside.
Beat together the oil and sugar. Add eggs and vanilla extract and beat to combine.
Stir together the dry ingredients and mix into wet. Mix in dissolved coffee last.
Pour batter into bundt pan. Bang pan against counter a few times to remove air bubbles.
Bake for 45 minutes, or until a toothpick inserted comes out clean.
Let cool 10 minutes, then invert cake.
For glaze, whisk together the confectioner's sugar, salt, and oil. Dissolve the coffee in the water and whisk in. Once cake is completely cooled, drizzle glaze over it.
On a completely unrelated note, happened yesterday: