This cake is unbelievably delicious and perfectly dense, just like a bundt cake should be. And the whole time you’re eating it, you’re wondering what is that flavor? The secret is a hint of cinnamon and strong coffee that brings out the flavor of the chocolate like never before.
- 1 cup milk
- 1 tablespoon white vinegar
- 1 1/2 cup unsalted butter (3 sticks, softened)
- 2 1/2 cups granulated sugar
- 2 1/4 cups all-purpose flour
- 3/4 cups Dutch processed cocoa powder (plus extra for dusting)
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 5 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed espresso or very strong coffee (cooled)
- Raspberry Sauce, for serving (recipe below)
- Whipped Cream, for serving
|Prepare the pan:
Heat the oven to 325°F. Butter a 10-inch (10- to 12-cup) Bundt pan well; then dust with cocoa powder, knocking out excess.
|Make the batter:
Combine the milk and vinegar in a small bowl and set aside to just slightly thicken. Cream the butter and sugar in a large mixing bowl with an electric mixer on high speed, beating for 5 minutes and occasionally scraping down the sides of the bowl. Meanwhile, whisk together the flour, cocoa powder, salt, cinnamon, and baking powder in a medium-size bowl; set aside. Add the eggs one at a time to the butter mixture, beating on high speed after each addition. Beat in the vanilla. Whisk the espresso into the milk mixture by hand. In thirds, alternately add the flour mixture and milk mixture to the butter mixture, beating on medium speed and blending well after each addition.
|Bake the cake:
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean – 65 to 70 minutes. Cool the cake in the pan on a wire rack. Loosen the cake from pan using the tip of a knife, then invert the rack over the pan and turn the cake out onto a cake stand or plate. If you like, drizzle with Raspberry Sauce or top with whipped cream, or use both.
Heat 2 cups fresh or frozen raspberries, 1/3 cup sugar, and 1 tablespoon fresh lemon juice in a small saucepan over medium heat until warmed, smashing slightly with a fork to break up the raspberries. Drizzle over the cake before serving. Makes about 1 1/4 cups.
|Variation 1: This recipe can be adapted into mini bundt cakes. For 4″ mini bundt cakes, prepare pans as described above. Divide batter evenly between 12 mini bundt pans. Bake at 325°F until a toothpick inserted in the center comes out clean – 25 to 26 minutes.
For 2.5″ mini bundt cakes, prepare pans as described above. Divide batter evenly between 2 sheets of the mini bundts, which will yield 24 total. Bake at 325°F until a toothpick inserted in the center comes out clean – 15-16 minutes.
|Variation 2: If you don’t have any bundt pans, this recipe can also be baked in a 12″x16.5″ jelly roll sheet pan. Prepare the pan as described above. Bake at 325°F until a toothpick inserted in the center comes out clean – 40 to 45 minutes. Once cooled, if desired, use biscuit cutters to cut out mini circles. Layer mini circles to make miniature layered cakes, filling and frosting with your favorite buttercream frosting.|
This recipe can be found in my first cookbook, The Farm Chicks in the Kitchen: Live Well, Laugh Often, Cook Much.
Image of cake by John Granen.
Fabric under the plate in image of cake by Sandi Henderson.
Stay-at-home mom, Serena Thompson, dreamed of creating a fun and happy little event to sell her vintage and handmade goods. In 2002, she and some friends held the first event in her neighbor’s barn. The sale became wildly popular and began attracting visitors from across the country and recognition in national magazines. Today the event fills the Spokane County Fairgrounds and features hundreds of creatively and carefully curated spaces filled with vintage and handmade goods. Many describe it as a bucket list event, magical, inspirational, and the best vintage & handmade fair in the country. Serena describes it as the happiest on earth.