This classic Hershey’s cocoa bundt cake is a timeless American dessert that delivers an intensely chocolatey experience. The secret lies in using strong brewed coffee, which enhances the chocolate flavor without making it taste like coffee. The result is a cake with a incredibly moist, tender crumb and a rich, velvety texture. It is perfect for holiday gatherings, weekend brunches, or simply as a comforting treat with a cup of tea. Made with pantry staples like cocoa powder, buttermilk, and butter, this recipe is straightforward yet yields bakery-quality results. The cocoa-dusted pan adds a beautiful finish and prevents sticking, ensuring your cake releases perfectly every time.
Hershey’S 1, 001 Cocoa Bundt Cake
Description
This classic Hershey's cocoa bundt cake is a timeless American dessert that delivers an intensely chocolatey experience. The secret lies in using strong brewed coffee, which enhances the chocolate flavor without making it taste like coffee. The result is a cake with a incredibly moist, tender crumb and a rich, velvety texture. It is perfect for holiday gatherings, weekend brunches, or simply as a comforting treat with a cup of tea. Made with pantry staples like cocoa powder, buttermilk, and butter, this recipe is straightforward yet yields bakery-quality results. The cocoa-dusted pan adds a beautiful finish and prevents sticking, ensuring your cake releases perfectly every time.Ingredients
Directions
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Preheat oven to 350F (175C).
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Position oven rack in the center of the oven.
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Brush a 12-cup nonstick Bundt pan lightly with 1 tablespoon of butter.
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Dust the pan generously with 1 tablespoon of cocoa powder, tapping out any excess.
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In a large mixing bowl, sift together the remaining cocoa powder, flour, sugar, baking soda, and salt.
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In a separate medium bowl, combine the melted butter, eggs, buttermilk, strong coffee, and vanilla extract.
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Pour the wet ingredients into the dry ingredients.
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Mix at medium speed for 2 minutes, or until the batter is smooth and well combined.
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Pour the batter evenly into the prepared Bundt pan.
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Bake for 45 to 55 minutes, or until the cake pulls away from the sides of the pan and the top springs back lightly when touched.
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Allow the cake to cool in the pan on a wire rack for 10 minutes before inverting onto the rack to cool completely.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 215.1kcal
- % Daily Value *
- Total Fat 24.3g38%
- Saturated Fat 15.3g77%
- Cholesterol 64.5mg22%
- Sodium 0.6mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Do not overbake. The center of the cake should still be slightly moist when tested with a toothpick; it continues to cook slightly as it cools.
Using strong brewed coffee enhances the chocolate flavor significantly. If you do not drink coffee, you can use hot water, but the flavor will be less intense.
For best results, ensure the melted butter is cooled slightly before mixing with other wet ingredients to avoid curdling the buttermilk or eggs.
If you do not have buttermilk, you can substitute it with milk mixed with 1 tablespoon of lemon juice or vinegar, let sit for 5 minutes.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
