Don't forget a splash of vanilla extract for a touch of warmth and depth of flavor that complements the chocolate.
Gradually add the dry cocoa flour mixture to the wet ingredients in batches, alternating with milk (optional) for added moisture. Mix until just combined
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, filling it almost to the top.
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 a 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 your Bundt pan with butter or baking spray, ensuring all 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. This prevents the batter from curdling
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.