Dark Chocolate Bundt Cake | Recipe

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people, it does for me”

These words by Audrey Hepburn totally echo my feelings and I am sure, that it does with a lot of us. Whether you’re happy, sad, irritated, annoyed, no matter what feeling, a slice (or more. No judging) of a perfectly baked cake has the power to set everything right. Hence, given my affinity towards anything chocolate, this holiday season, my first bake featured a beautifully indulgent chocolate cake.

Great to be had with a cup of coffee or hot chocolate, or drizzled with salted caramel sauce or chocolate ganache or even by itself, this chocolate cake is deceptively simple to make. And here’s how it was done-

Total time: 45 mins

1 cup flour
1 cup milk
1 cup sugar
2 eggs
3/4 cup unsweetened cocoa powder
3/4 cup vegetable oil
1 tsp baking powder
1 tsp vanilla extract
1 tsp coffee powder
1/2 tsp baking soda
1/2 cup boiling water
Pinch of salt


  1. Preheat the oven to 170ΒΊ C. Prepare two cake tins by applying butter and dusting with a little cocoa powder.
  2. Combine all the dry ingredients in a bowl (flour, sugar, cocoa, baking powder, baking soda, salt and coffee powder). Using a sieve, sift the ingredients in order to get rid of any lumps. Keep aside.
  3. In another bowl, whisk 2 eggs and then add vanilla extract. To this, add the milk and vegetable oil and whisk together.
  4. In the second bowl, slowly incorporate the dry ingredients in the first bowl to form the cake batter. At this stage, add 1/2 cup of boiling water to the batter and mix well.
  5. Distribute cake batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, until a skewer/toothpick inserted in the centre of the chocolate cake, comes out clean.
  7. Remove from the oven and allow to cool for about 10 minutes. Serve as it is, or with some ice cream or sauce of your choice πŸ™‚

Happy Baking! πŸ˜€


  1. You may use flour to dust the cake tins. I prefer cocoa powder as it doesn’t give white flour specs on the cake.
  2. The eggs just need to be whisked briefly. We’re not looking at soft peaks.
  3. Make sure that the cake batter is filled till 3/4 of the cake tin.
  4. Adding boiling water to the batter makes the cake come out more moist. If you’re looking at sponge-like texture, then you may skip this step.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s