Chocolate Bundt Cake

Recipe View 10 mins Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan meticulously, ensuring every crevice is coated. (Prep time: 10 minutes)

Recipe View 5 mins In a medium bowl, sift together the flour, baking powder, salt, and cocoa powder. This ensures a uniform distribution of leavening agents and prevents lumps. Set aside. (Prep time: 5 minutes)

Recipe View 7 mins In a large bowl, using an electric mixer, cream together the softened butter, shortening, sugar, and vanilla extract until the mixture is light and fluffy. This step is crucial for incorporating air and creating a tender crumb. (Prep time: 7 minutes)

Recipe View 3 mins Add the eggs one at a time, beating well after each addition. This allows each egg to emulsify properly, contributing to the cake's structure and richness. (Prep time: 3 minutes)

Recipe View 5 mins Gradually add the sifted flour mixture to the wet ingredients alternately with the milk, beginning and ending with the flour. Mix until just combined. Be careful not to overmix, as this can result in a tough cake. (Prep time: 5 minutes)

Recipe View 2 mins Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter to release any trapped air bubbles. (Prep time: 2 minutes)

Recipe View 1 hrs 10 mins Bake in the preheated oven for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking times may vary depending on your oven. (Bake time: 65-75 minutes)

Recipe View 10 mins Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking to the pan. (Cool time: 10 minutes)

Recipe View Once cooled, dust with powdered sugar, drizzle with chocolate ganache, or serve as is. Enjoy!