Yes, you can whiz up a chocolate cake batter in the blender! And if you have any leftover brewed coffee, it makes an ideal addition, adding a richer, deeper flavour. (If you’re worried about caffeine, decaf is just fine.) This dense, moist bundt cake comes together quickly—blend it up in the blender, then pour and bake!
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1.
Preheat the oven to 350˚F and spray a bundt pan really well with nonstick spray.
2.
Put the sugar, milk, oil, eggs and vanilla into a blender and pulse until well-blended and smooth.
3.
Add the flour, cocoa, baking powder, baking soda, salt and coffee and pulse, scraping down the sides of the blender once or twice, until smooth.
4.
Pour into the prepared pan and bake for 45-50 minutes, or until the cake has risen and cracked on top and is springy to the touch.
5.
Let cool for about 10 minutes before turning out onto a wire rack to cool. If you like, whisk together the icing sugar and coffee until you have a drizzling consistency, and drizzle overtop.
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