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Ultimate Chocolate Bundt Cake

A rich and indulgent chocolate cake that is both moist and fluffy, perfect for any gathering or special moment.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Ensure it is halal-compliant.
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1 cup whole milk Can substitute with almond milk for a dairy-free option.
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Key for achieving moistness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease the Bundt pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well blended.
  3. Beat in the eggs, milk, vegetable oil, and vanilla extract. Mix on medium speed for about 2 minutes until the batter becomes smooth.
  4. Carefully stir in the boiling water. The batter will be thin; this is normal.
Baking
  1. Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for about 10 minutes before flipping it onto a wire rack to cool completely.
  2. Once cool, drizzle with chocolate ganache or dust with powdered sugar before serving.

Notes

For storing, keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. It freezes well for up to 3 months.