All the ingredients you need can be found in any grocery store.
What you will need to make it:
2 cups all-purpose flour
2 tsp baking powder (NOT the same as baking soda)
½ tsp salt
¾ cup sweet cream butter at room temperature
To ensure your butter is at room temperature, leave the stick out for at least three hours. Softly press a finger into the butter, and make sure it leaves a large indent.
Using a microwave isn’t recommended, since it unevenly heats the butter
1.5 cup + 3 tbsp white sugar
Keep these separate. They will each be used at different times.
4 large eggs, beaten
1 tsp vanilla extract
⅓ cup cocoa powder
I prefer dutch processed.
⅓ cup hot water
1 tbsp instant coffee powder
¼ tsp almond extract
Powdered sugar (optional)
Warm butter or cooking spray to grease pan
Spatula
Hand mixer
Sifter
Whisk
Large spoon or ice cream scoop
Bundt pan
Chopstick or skewer
How to make it:
Place the oven rack in the center. Preheat the oven to 350°F.
Grease the bundt pan well with warm butter or cooking spray. Sprinkle flour all over the inside of the pan, then tap the excess out.
In a medium-sized bowl, add the hot water, instant coffee powder, cocoa powder, and 3 tbsp of sugar. Mix till smooth. Add in almond extract and mix. Set aside.
In another medium-sized bowl, sift the flour, baking powder, and salt.
In a large bowl, add the butter and beat until smooth for about 2 minutes. Slowly add the sugar and beat for 3 min. Add vanilla extract and beat until the mixture is creamy and fluffy (about 3-4 min).
Add beaten eggs into the large bowl with the creamed butter. Beat on low for a minute.
Add in the flour mixture from the medium-sized bowl in three additions. Beat on low until fully incorporated. With a spatula, be sure to mix in any flour left on the sides of the bowl.
Transfer a little less than half of the cake batter into the medium-sized bowl with the chocolate mixture. Mix with a whisk until fully incorporated.
With a large spoon or ice cream scoop, alternate between scoops of chocolate and vanilla into the bundt pan. Take a chopstick or skewer and create swirls. Don’t make too many. Refer to the photo below.
Place the pan in the center of the rack. Bake for 50-60 minutes. Check if it’s done by poking a skewer into the cake and checking if it comes out clean. Let the cake cool completely.
I like to sift powdered sugar on the top of the cake. Frosting is optional, but in my opinion, it’s delicious without it.
Enjoy!!
