A dense chocolate cake made in a Bundt pan. Dust with confectioners' sugar for a nice presentation.
Ingredients
- ½ cups butter: 1 piece (softened)
- white sugar: 3 cups
- eggs: 5 piece
- vanilla extract: 2 tsp
- instant coffee granules dissolved in 1/4 cup hot water: 2 tsp
- buttermilk: 1 cup
- all-purpose flour: 2 cups
- unsweetened cocoa powder: 0.75 cup
- baking powder: 0.5 tsp
- salt: 1 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, cocoa, baking powder, and salt. Set aside.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the dissolved coffee and buttermilk. Pour batter into prepared pan.
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Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
