10-inch tube pan or bundt pan
Electric mixer (stand mixer preferred)
Mixing bowls
Measuring cups and spoons
Sifter or fine-mesh strainer
Rubber spatula
Cooling rack
the Optional Chocolate Glaze:
Preparation
Preheat your oven to 325°F (165°C)
Grease and flour a 10-inch tube pan or bundt pan
Set out all ingredients to reach room temperature
Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt
Sift the mixture to remove any cocoa powder lumps
Set aside
Cream Butter and Sugar
In a large bowl using an electric mixer, beat butter until creamy (about 2 minutes)
Gradually add sugar, beating until light and fluffy (about 5 minutes)
Scrape down the sides of the bowl as needed
Combine Wet and Dry Ingredients
Alternately add the flour mixture and milk to the butter mixture
Begin and end with the flour mixture (three additions of flour, two of milk)
Mix just until combined after each addition
Bake
Pour batter into the prepared pan
Smooth the top with a spatula
Bake for 1 hour and 15-25 minutes, or until a toothpick comes out clean
Cool in pan for 15 minutes before removing
- Ensure all ingredients are at room temperature
- Don't overmix after adding flour
- Test for doneness in several spots
Calories: 485kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 105mg | Sodium: 115mg | Potassium: 180mg | Fiber: 2g | Sugar: 42g | Calcium: 45mg | Iron: 2mg