If you love light and delicious chocolate cake you will love this recipe!! Enjoy!
For the cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups white sugar
- 1/2 cup brown sugar packed
- 1 cup cocoa powder dutch processed is best
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoons sea salt
- 1 1/4 cups low-fat buttermilk
- 1/2 cup vegetable oil
- 1 teaspoons vanilla
- 2 large eggs
- 1 cup boiling water
For preparing the bundt pan:
- 2–3 teaspoons butter or margarine
- 2 tablespoons cocoa powder
Preheat your oven to 350 degrees Fahrenheit.
Next, prepare your bundt pan by greasing it well with 2-3 tsp butter or margarine and “flouring” it with cocoa powder. Tap our as much of the excess cocoa powder as you can – you only want a very thin layer to coat the inside of the cake pan so it disappears as the cake bakes.
After the bundt pan is greased and floured, measure the flour, white sugar, brown sugar, cocoa powder, baking soda, baking powder and sea salt into a large mixing bowl. Give the mixture a stir with a wire whisk to combine all the ingredients.
To a separate bowl add the buttermilk, vegetable oil, eggs, and vanilla and whisk them together with a fork.
Dump the wet ingredients into the dry ingredients and stir them together with a rubber spatula to combine.
Set your kettle to boil and once it’s boiled, measure out one cup of boiling water.
Add the boiling water to the cake batter in a slow stream, whisking as you add it. Continue adding the boiling water and whisking until the boiling water is all combined and the batter is smooth.
Pour the batter into the prepared bundt pan and bake at 350 degrees Fahrenheit for 36-40 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool almost completely on a wire rack in the bundt pan. While it cools it should pull away slightly from the pan, making it easy to remove when it’s cool.
Carefully flip the bundt pan upside down on top of a wire rack to remove the cake.
Add some parchment paper under the wire rack once you’ve inverted the cake (this will catch the extra glaze you’re about to make!).
You can make a glaze for the cake but I thought it was delicious just the way it is. Enjoy!