currently listening to:
K.will- You don't know love
The perfect song for this fall weather! The MV is a bit generic, but still a great song! I think I've already listened to it on repeat at least 40 times... Please excuse the cheesy crying in the beginning... (English subs available if you click on the "CC" button)
This is an extremely moist cake that actually improves with age (after about 2-3 days)! The flavors really start to marry together and the result is an intensely rich chocolate cake.
2 cups sugar
1 3/4 cup all-purpose flour
3/4 cup dutch process or natural cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk/ buttermilk (see note below)
1 cup freshly brewed strong black coffee (see note below)
1/2 cup canola or vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
prep time: 15 minutes
bake time: 45 minutes
adapted from Kelsey at food52
-No need to buy buttermilk! To make "sour milk", add 1 tablespoon of vinegar to 1 cup of milk. Let sit for 15 minutes, and the milk will curdle. Voilà! buttermilk! (or at least very similar)
-You cannot taste the coffee in the cake at all, but rather it enhances the chocolate flavor. You can use decaf or regular. The easiest would be to use instant coffee. The coffee does not have to be cooled to room temperature, but should not be piping hot. A comfortable, sipping temperature would be good.
1. Preheat oven to 350F.
2. Butter the bundt pan and dust the inside with cocoa powder. Be sure to cover every crevice, as this will make the release of the cake after baking much easier.
3. In a bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
4. Using a stand or hand mixer on low speed, mix the milk, coffee, oil, eggs, and vanilla together until well incorporated.
5. On low speed, add the dry ingredients to the wet ingredients. Once all of the dry ingredients are mixed in, mix the batter for a full 4 minutes on medium speed.
6. Pour the batter into the prepared bundt pan and bake for 45 minutes (It's hard to resist eating the leftover batter.......), or until a cake tester comes out clean.
7. After about 15 minutes of cooling, invert the pan and carefully remove the cake. Let the cake cool completely to room temperature, and dust with powdered sugar.