I made this a while back but forgot to post about it. Fortunately, there is no chocolate season (or off-season) in my book, so this is as appropriate now that we are entering summer as it was a couple of months ago. As usual, credit for another great recipe goes to Food52 - this recipe won the Best Chocolate Cake contest more than a year ago and has been featured in many Food52 round-ups (again, probably because chocolate has no season and the recipe is great). I suggest learning from my mistakes and waiting much less than a year to make this chocolatey goodness.
Chocolate Bundt Cake
Adapted from Food52
2 cups sugar
1¾ cup all-purpose flour
¾ cups Dutch process cocoa powder, plus more for dusting
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup sour milk
1 cup freshly brewed strong black coffee
½ cup vegetable oil
1 teaspoon vanilla
1. Preheat the oven to 350°F with rack in the middle. Butter a bundt pan and dust the inside with cocoa powder. Set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Set aside.
3. In a mixer on low, add the milk, coffee, vegetable oil, eggs, and vanilla one at a time. Mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
4. Pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature. If desired, dust with powdered sugar before serving.