Bake this moist, delicious chocolate cake in a Bundt cake pan or tube pan. This makes an excellent cake to make for guests, or take it along to a potluck or family event.

Drizzle the easy chocolate glaze over this cake or use your own favorite glaze. A mocha or orange glaze would be delicious choices, as well, or use a vanilla glaze. Or, simply dust the cake with sifted powdered sugar and serve with berries or warm preserves.

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Five Minute Chocolate Cake

Ingredients

• 2 cups all-purpose flour, 9 ounces
• 1 cup unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups granulated sugar
• 1/2 cup (8 ounces) butter, room temperature
• 1 tablespoon vanilla extract
• 3 large eggs
• 2 large egg whites
• 1/3 cup very strong coffee, cooled
• 2/3 cup milk
• Optional Chocolate Glaze
• 1 ounce semisweet chocolate, melted
• 2 ounces unsweetened chocolate, melted
• 2 tablespoons butter
• 1 1/2 cups sifted powdered sugar
• 3 tablespoons boiling water, or a slight bit more, as needed
• pinch of salt
• 1/2 teaspoon vanilla extract

• Prep Time: 20 minutes
• Cook Time: 40 minutes

• Total Time: 60 minutes
• Yield: 12 to 16 Servings

Preparation

 Heat the oven to 350° F (180° C/Gas 4) . Generously grease and flour a 12-cup Bundt cake pan or similar tube cake pan.  

In a bowl, combine the flour, cocoa, baking soda, and salt. Mix well to blend thoroughly.

In a large mixing bowl, cream the 1/2 cup of butter and the granulated sugar until light and fluffy. 

Beat in the eggs and egg whites, then beat in the 1 tablespoon of vanilla.

In a small bowl or cup, combine the coffee and milk.

Beat about one-third of the cocoa and flour mixture into the creamed mixture, then beat in half of the coffee and milk mixture. Repeat with another one-third of the flour mixture and the remaining coffee and milk mixture. Add the remaining one-third of the flour mixture and beat until well blended.

Spoon the batter into the prepared Bundt cake pan. Bake for 40 to 50 minutes, or until a toothpick or cake tester comes out clean when inserted in the cake.

Cool in the pan on a rack for 10 minutes, then invert onto the rack to cool completely.

Drizzle with the optional glaze (below) or dust with sifted powdered sugar.

Optional Chocolate Glaze

In a bowl or pan over simmering water, combine the semisweet chocolate, unsweetened chocolate, and the 2 tablespoons of butter. Stir until the mixture is melted and smooth.

Remove from the heat and beat in the powdered sugar, boiling water, a pinch of salt, and 1/2 teaspoon of vanilla.

Drizzle the glaze over the cooled cake.

Store the cake covered, in the refrigerator.

Take the cake out of  the refrigerator about 2 hours before serving.

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