Dark Chocolate Bundt Cake

Ingredients and Weight:

• 2 cups all-purpose flour (240g)
• 1 1/2 cups granulated sugar (300g)
• 3/4 cup unsweetened cocoa powder (60g)
• 1 teaspoon baking powder (5g)
• 1/2 teaspoon baking soda (2.5g)
• 1/2 teaspoon salt (2.5g)
• 1/2 cup buttermilk (120ml)
• 1/2 cup melted unsalted butter (113g)
• 2 large eggs (100g)
• 1 teaspoon vanilla extract (5ml)
• 1 cup hot brewed coffee (240ml)

Preparation Time:

• 15 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 out of 5

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
3. In a separate bowl, whisk together buttermilk, melted butter, eggs, and vanilla extract.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Stir in hot brewed coffee.
6. Pour batter into prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Carbohydrates: 50g
• Protein: 5g

Dish Characteristics:

• Rich, moist chocolate flavor
• Decadent texture
• Perfect for special occasions or dessert parties
• Can be served with a whipped cream glaze or chocolate ganache

User Comments:

• "This cake was absolutely divine! The chocolate flavor was so intense and the texture was so moist and fluffy." - Sarah
• "I made this cake for my husband's birthday and he loved it! It was so easy to make and it turned out perfect." - Mary
• "I'm not usually a fan of chocolate cake, but this one was exceptional. The combination of dark chocolate and coffee was simply irresistible." - Jessica

Special Precautions and Tips:

• Do not overmix the batter, as this can result in a tough cake.
• Use high-quality dark chocolate for the best flavor.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
• Let the cake cool completely before inverting it onto a wire rack. This will help prevent it from sticking.
• Store the cake at room temperature for up to 3 days.