Stir in vanilla extract for a touch of warmth and depth of flavor.
Gradually add the dry cocoa flour mixture to the wet ingredients in batches, alternating with milk (optional) for added moisture
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.