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!
Chocolate Bundt Cake
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
Instructions
- Preheat oven to 350 F
- Bring your water to a boil in the small pot. Turn off once it’s bubbling, so none of it evaporates.
- Mix flour, sugar, cocoa, baking powder, baking soda, salt, and instant espresso powder in the large bowl. Mix until combined.
- 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.
- Carefully pour in the boiling water, and stir until combined. Be careful with this so you don’t burn yourself.
- Evenly distribute the batter between 2 bundt pans.
- Bake for about 20-25 minutes, or until you can insert a toothpick and it comes out clean.
- Enjoy warm or let cool! Decorate as you wish!
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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