Contest-Winning Moist Chocolate Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners' sugar
- In a large bowl, combine the first 6 ingredients. Add the eggs, coffee, buttermilk, oil and vanilla; beat on medium speed for 2 minutes (batter will be thin). Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts1 slice: 315 calories, 11g fat (2g saturated fat), 36mg cholesterol, 473mg sodium, 52g carbohydrate (34g sugars, 1g fiber), 5g protein.
Jul 15, 2020
I made the cake with two cups of 2% milk in stead of coffee and butter milk. Also added about 1/4 cup of walnuts. It was delicious and moist. Great recipe and so simple. Like it for not using any butter.
Jul 12, 2020
Loved this cake, my new favourite chocolate cake. I used slightly less coffee, about 150ml as it sounded a lot of liquid, it came out perfect. Is there a way to turn this into a vanilla cake? I've tried so many and yet to find one I like.
Jun 10, 2020
The cake was delicious! I even made my own icing and drizzled it on the warm cake. It added additional flavor. 1 cup confectioners sugar, 2-3 cups of milk or heavy cream, 1/2 tsp of vanilla abstract and pinch of salt! Yum!!
May 4, 2020
I love this cake! I’ve made it now 5 times. I don’t particularly like frosting so am always looking for a good Bundt recipe. I use the Hershey’s dark cocoa and this comes out so intensely chocolates and moist. I’m done looking for a chocolate Bundt recipe. This one is a keeper!
Mar 23, 2020
I agree this is a great cake. My family has been making it for 35 years. It is actually a recipe by the Hershey Chocolate company called Black Magic Cake. No offense to the contest winner, but let's give credit where it's due.
Mar 15, 2020
I made this tonight and used unsweetened applesauce instead of canola oil. It was perfect. Didn’t have buttermilk so used whole milk and vinegar.
Mar 5, 2020
Why do all of these recipes use canola oil? It is made from rapeseed, which started life as an industrial lubricant
Mar 1, 2020
I made the cake following the recipe to a “t”. Excellent! Super moist and easy to make. Will definitely make again!
Dec 27, 2019
I am a super picky baker. I will finicky with recipes until I get the right one, and I walk away from recipes that don't exactly taste like what I want them to. This cake was simple and so delicious. I paired it with a peppermint buttermilk icing and served it for Christmas and it is hands down the best cake I have ever made.
Nov 11, 2019
I had a sudden craving for cake and rather than go buy one I found this recipe. It was so easy. I used cold brew, which we always have in the house. It was the last of a batch of cold brew brewed with spices like cinnamon, cloves, nutmeg, ginger, tumeric, and file, because there was not a cup I added some instant espresso to it. Instead of buttermilk I used half n half with a little vinegar added. I also used a 1/4 cup less sugar and likely an 1/8 cup more cocoa powder, as well as a little malted milk powder. I also did not have canola oil so I used olive oil. Unlike many I had no issue with my cake sticking in the pan, which I just sprayed with coconut oil spray rather than butter and flour. It is an amazingly tender, light cake with a great crumb and amazing depth of flavor. It was so easy to throw together and much better than other fussy cake recipes I have made in the past.