Recipe of the week: Chocolate bundt cake

Nothing is more romantic than cooking or baking for someone. As Valentine’s Day approaches, try making a gooey chocolate bundt cake. This simple recipe doesn’t require a mixer or eggs, and many of the ingredients can already been found in most kitchens. It’s the perfect gift for friends, family or a significant other. After all, the way to a person’s heart is through his or her stomach.


Start to finish: 45 minutes

Servings: 8 to 10


1 heart-shaped bundt pan (available at Bed Bath and Beyond, Target and other stores) or two 8 x 2 round cake pans

Non-stick cooking spray

3 cups all-purpose flour

2 cups sugar

½ cup unsweetened cocoa powder

2 teaspoon baking soda

1 teaspoon table salt

2 cups hot water

¾ cup vegetable oil

2 tablespoon distilled white vinegar

1 tablespoon instant coffee granules or instant espresso coffee

1 tablespoon vanilla extract

½ cup chocolate chips (optional)

Optional topping of your choice (such as powdered sugar, icing or strawberries)

Preheat oven to 350 degrees F. Spray the heart-shaped bundt pan or two 8 x 2 round cake pans with nonstick spray.

In a mixing bowl, whisk the flour, sugar, cocoa, baking soda and salt. In a separate bowl, combine the water, oil, vinegar, instant coffee and vanilla. Add the wet ingredients to the dry ingredients and whisk together. Fold in chocolate chips.

Pour batter in bundt pan or divide between the two round cake pans and bake for 35 to 40 minutes.

Let cool and garnish with the topping(s) of your choice. Serve and enjoy.

Recipe adapted from

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