Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (75g) Dutch-process cocoa powder
  • 2 cups (400g) granulated sugar
  • 1 1/2 tsp (7g) baking soda
  • 1/2 tsp (3g) salt
  • 2 large (100g) eggs, room temperature
  • 1 cup (240ml) full-fat buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 tsp (10ml) pure vanilla extract
  • 1/2 cup (120ml) hot brewed coffee
  • 1 tbsp butter
  • 1 tbsp cocoa powder

Instructions:

  1. Melt a tablespoon of butter and brush every nook and cranny of the Bundt pan.
  2. Dust the buttered pan with a tablespoon of cocoa powder, shaking out the excess.
  3. Whisk together the flour, cocoa powder, sugar, baking soda, and salt in a large bowl until no lumps remain.
  4. In a separate bowl, beat the eggs, buttermilk, oil, and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Stir in the hot coffee until the batter is thin and smooth.
  7. Pour the batter into the prepared pan and bake at 350°F (175°C) for 50-60 minutes.