Chocolate Bundt Cake | Moist Chocolate Bundt Cake

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor while canola is often cheaper.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chopped chocolate

Dark chocolate has less sugar and can be more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but granulated is usually cheaper.

Preheat the oven to 350°F (175°C).

Grease and flour a Bundt pan thoroughly.

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.

In another bowl, whisk together the sugar, eggs, and vanilla essence until light and fluffy.

Add the sour cream and oil to the egg mixture and mix well.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Carefully stir in the hot water until the batter is smooth and well combined.

Fold in the instant coffee powder and dark chocolate gently into the batter.

Pour the batter into the prepared Bundt pan, smoothing the top.

Bake in the preheated oven for 45-55 minutes, until a toothpick inserted comes out clean.

Remove from the oven and let cool in the pan for 10-15 minutes.

Invert the cake onto a wire rack to cool completely.

Dust with heavy cream before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens