This simple to make cake is rich and decadent. A moist chocolate cake which is covered in a delightful chocolate glaze. A real crowd please for brunches, gatherings, or special surprises.
Full time 2 hours (includes multiple cooling and set times)
Serves 12
The needs-
3 cups flour
2 cups sugar
2 cups cold water (yes cold, not room temp, cold)
3/4 cup vegetable oil
1/3 cup plus 1 tsp coco powder
2 tbsp distilled white vinegar
2 tsp baking soda
1 tsp salt
1 tsp vanilla extract
For Glaze:
1 1/3 cup powdered sugar
2-3 tbsp milk
2 tbsp coco powder
1 tsp instant decaf coffee powder
1/2 tsp peppermint extract
The know-
Preheat you oven to 350'. Grease and flour a bundt pan, this is a sticky batter so you really want to make sure your pan is coated nicely. You can use cooking spray if desired, but I do not.
In a large mixing bowl combine flour, sugar, coco powder, baking soda, and salt. Whisking until there are no lumps.
In a small bowl combine water, oil, vinegar, and vanilla.
Add 1/2 water mixture into the flour mixture, stirring well.
Add remaining water mixture to bowl, stirring well until smooth and uniform in texture.
Carefully pour batter into bundt pan and even off.
Bake in preheated oven 35-45 minutes, or until a inserted toothpick comes out clean.
Remove from oven and let rest in pan for 5-8 minutes.
Carefully flip cake put of pan and let cool for 30 minutes before you glaze it.
While this cools you need to start the glaze, but do not make it fully.
To start glaze gently warm milk to slightly below boiling. Your aiming for a hot coco drinking temperature.
Add instant coffee powder to milk and stir to fully dissolve powder. Set this bowl aside to cool along with the cake.
Once both cake and glaze base have cooled, we can now finish.
In a small bowl whisk 2 tbsp of milk mixture, peppermint, coco powder, and powdered sugar together. You need a nice, lump free texture.
If it appears pasty or it is hard to whisk add 1 tsp of remain milk mixture in at a time until smooth and creamy.
Do not add all the milk in at once, you do not want it runny. Glaze should be able to coat a spoon.
Drizzle glaze over cooled cake immediately as it will begin to harden rapidly.
Allow cake to set for 30 minutes before serving to set glaze, cheers!
1 tsp instant decaf coffee powder
1/2 tsp peppermint extract
The know-
Preheat you oven to 350'. Grease and flour a bundt pan, this is a sticky batter so you really want to make sure your pan is coated nicely. You can use cooking spray if desired, but I do not.
In a large mixing bowl combine flour, sugar, coco powder, baking soda, and salt. Whisking until there are no lumps.
In a small bowl combine water, oil, vinegar, and vanilla.
Add 1/2 water mixture into the flour mixture, stirring well.
Add remaining water mixture to bowl, stirring well until smooth and uniform in texture.
Carefully pour batter into bundt pan and even off.
Bake in preheated oven 35-45 minutes, or until a inserted toothpick comes out clean.
Remove from oven and let rest in pan for 5-8 minutes.
Carefully flip cake put of pan and let cool for 30 minutes before you glaze it.
While this cools you need to start the glaze, but do not make it fully.
To start glaze gently warm milk to slightly below boiling. Your aiming for a hot coco drinking temperature.
Add instant coffee powder to milk and stir to fully dissolve powder. Set this bowl aside to cool along with the cake.
Once both cake and glaze base have cooled, we can now finish.
In a small bowl whisk 2 tbsp of milk mixture, peppermint, coco powder, and powdered sugar together. You need a nice, lump free texture.
If it appears pasty or it is hard to whisk add 1 tsp of remain milk mixture in at a time until smooth and creamy.
Do not add all the milk in at once, you do not want it runny. Glaze should be able to coat a spoon.
Drizzle glaze over cooled cake immediately as it will begin to harden rapidly.
Allow cake to set for 30 minutes before serving to set glaze, cheers!
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