Happy Thursday!

In our household, Thursday = Chipotle for dinner, and this is a celebration in itself 😉 Plus today is National Taco Day – so it’s perfect! I know not everyone is a Chipotle fan – but we are, big time. My husband started going there for lunch, every Thursday, in college. He went with friends (we went to different schools), but it became a tradition. When we both graduated and moved in with each other after college, we continued the tradition for dinner – and it’s stuck ever since. We have rarely missed a Chipotle day! And no, we never change it up – we’re boring and order our favorite options, the same things every time. Now that we have a son, and he’s old enough to eat regular food, he is also a fan. His favorite is a quesadilla and guacamole. He can eat an entire container of guacamole by himself + part of an adult-sized quesadilla. He’s just over 1.5 – needless to say, the kid enjoys food. But hey, he is definitely my son! He looks just like his dad, but he eats like his mom – not many things he doesn’t like!

But on to why you’re really here – Chocolate Bundt Cake! This is a simple chocolate cake recipe, but it is absolutely my go to! It has a special ingredient – *hint*instantespresso*hint* – and that seriously enhances the flavor of the chocolate. It’s a small amount, but you should definitely add it. And if you don’t think you like coffee – it doesn’t make it taste like coffee. My husband hates coffee, and loves this cake. It just makes it taste more chocolately. And who doesn’t want that? I had one friend in high school who claimed she didn’t like chocolate – but I’m still convinced she was lying.

This cake is fantastic because you can eat it as is, pour a simple vanilla glaze over it (or chocolate, or any flavor you want – mint even?), and just cut and enjoy! It’s easy to serve and it’s delicious. I made it into a giant doughnut – so the possibilities are there!

Alex Kornswiet

Chocolate Bundt Cake

This cake is fantastic because you can eat it as is, pour a simple vanilla glaze over it (or chocolate, or any flavor you want – mint even?), and just cut and enjoy! It’s easy to serve and it’s delicious. I made it into a giant doughnut – so the possibilities are there!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 1 Bundt Cake

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup dark cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon instant espresso
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup boiling water

Method

 

1. Preheat oven to 350 F
2. Bring your water to a boil in the small pot. Turn off once it’s bubbling, so none of it evaporates.
3. Mix flour, sugar, cocoa, baking powder, baking soda, salt, and instant espresso powder in the large bowl. Mix until combined.
4. Add milk, oil, egg, and vanilla to the dry ingredients. Mix until combined, and keep stirring an extra minute or so to incorporate air into the mixture.
5. Carefully pour in the boiling water, and stir until combined. Be careful with this so you don’t burn yourself.
6. Evenly distribute the batter between 2 bundt pans.
7. Bake for about 20-25 minutes, or until you can insert a toothpick and it comes out clean.
8. Enjoy warm or let cool! Decorate as you wish!

Notes

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If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast