Set your oven to 325°F (163°C) for even baking. Generously grease your Bundt pan with butter or baking spray, ensuring all the nooks and crannies are coated for easy removal
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sifting the dry ingredients removes lumps and ensures a smooth cake texture.
In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. This step incorporates air for a light and airy crumb.
Beat in eggs one at a time, waiting until each egg is fully incorporated before adding the next. This prevents the batter from curdling.
Don't forget a splash of vanilla extract for a touch of warmth and depth of flavor that complements the chocolate.
Gradually add the dry cocoa flour mixture to the wet ingredients in batches, alternating with milk (optional) for added moisture. Mix until just combined, avoiding overmixing
Pour the batter into your prepared Bundt pan, filling it almost to the top. Bake for 1-1.25 hours, or until a toothpick inserted in the center comes out clean.