For an extra moist and tender crumb, substitute buttermilk for some of the milk. Buttermilk reacts with the cocoa powder to create a tangy
Pour the smooth and decadent batter into your prepared Bundt pan
Bake the cake for 1-1.25 hours, or until a toothpick inserted in the center comes out clean. The cake may have a slight crack on the top, which is characteristic of a Bundt cake.
Let the cake cool in the pan for a while before inverting it onto a wire rack to cool completely. Dust with powdered sugar, drizzle with chocolate ganache, or frost with your favorite chocolate frosting.
Set your oven to 325°F (163°C) for even baking. Generously grease a Bundt pan with butter or baking spray, ensuring all the nooks and crannies are coated.
Sift together cocoa powder and flour in a medium bowl. Sifting removes lumps and ensures a smooth, even cake texture
Beat in eggs one at a time, waiting until each egg is fully incorporated before adding the next
In a large bowl, using an electric mixer, cream softened butter and sugar until light and fluffy. This step incorporates air for a wonderfully airy cake.
Gradually add the dry cocoa flour mixture to the wet ingredients in batches, alternating with milk (optional) for added moisture
Stir in vanilla extract for a touch of warmth and depth of flavor.