Raccoon and Lobster

Are you ready for National Bundt Day? The Food Librarian is. And thanks to her, I am too. She is baking a bundt for every single day of the month leading up to November 15, and the itch for me to bake grew stronger and stronger until I suddenly found myself with a bundt in the oven as well. The Boyfriend and I are very excited.

He requested chocolate cake, and so chocolate cake it was. I was under some time pressure so I looked for a fast and easy recipe that didn’t require room temperature ingredients or other planning ahead. This recipe is actually from the Food Librarian’s bundt archives. Apparently she made it four times in one week, she liked it so much. With that kind of endorsement, how could I not try it? The Boyfriend had thirds. Several friends had seconds. There was not enough cake to go around. I think I can safely say that it was a success.

Cinnamon Chocolate Bundt Cake via The Food Librarian

1 cup water
½ cup vegetable oil
½ cup butter
5 tablespoons cocoa powder
2 cups (I used 9.3 oz) all purpose flour
2 cups sugar
½ teaspoon salt
½ cup buttermilk
1 teaspoon baking soda
2 large eggs, beaten
1½ teaspoons cinnamon
1 teaspoon vanilla extract

Preheat oven to 375°F.  In a small saucepan, bring the water, oil, butter, and cocoa powder to a boil. Meanwhile, whisk together the flour, sugar, and salt. Add the boiling mixture to the flour mixture and stir well. Add in the buttermilk and baking soda. Combine the eggs, cinnamon and vanilla in a small bowl and add to the batter. Stir until just combined. Pour into a greased bundt pan and bake for
30-35 minutes or until a tester comes out clean. Cool for 10 minutes in the pan before removing.

Edit: The bundt pan is from Williams-Sonoma and despite what it says on the site, it is available in stores.