Description
This makes a dark, moist, fine-crumbed cake that needs nothing else! It’s well worth the time to bloom, or dissolve, the cocoa. It brings out the chocolate flavor more. It does not give a mocha flavor, just makes the chocolate flavor deeper.
Ingredients
- cooking spray
- 1 cup unsweetened dark cocoa powder
- ½ cup hot coffee
- ½ cup whole milk, warmed
- 3 cups all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 3 cups white sugar
- 1 ½ cups butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla extract
- 4 eggs, at room temperature
- 2 egg yolks, at room temperature
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
- Mix cocoa powder and hot coffee together in a bowl. Whisk in milk to thin and cool mixture; be sure cocoa is dissolved.
- Stir flour
- salt
- and baking powder together in a bowl.
- Cream sugar
- butter
- and cream cheese together in a bowl using an electric mixer until white and fluffy like frosting
- about 5 minutes. Mix in vanilla extract. Add eggs and egg yolks
- 1 at a time
- mixing completely after each addition. Add half the flour mixture; mix until incorporated. Stir in the cocoa-milk mixture; add the remaining flour mixture. Blend well. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into a few places comes out dry
- 70 to 90 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 30 mins
Servings: 14