Ingredients
Scale
For the Cake Base:
- 1 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 1 cup light brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Moisture Makers:
- 1 cup buttermilk
- 1 cup sour cream
- 1 cup hot coffee
Chocolate Boost:
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F. Thoroughly grease a 10-inch Bundt pan, ensuring complete coverage. Dust lightly with cocoa powder to prevent sticking.
- In a large mixing bowl, cream together the softened butter, vegetable oil, granulated sugar, and brown sugar. Beat until the mixture becomes light and fluffy, about 3-5 minutes using an electric mixer.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure these dry ingredients are well combined.
- Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk and sour cream. Begin and end with dry ingredients, mixing just until combined.
- Slowly pour in the hot coffee, mixing on low speed until the batter becomes smooth. The batter will be thin – this is exactly what you want for a moist cake.
- Gently fold in the chocolate chips, distributing them evenly throughout the batter.
- Transfer the batter to the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly to remove any air bubbles.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes