Blender Chocolate Cake

Blender Chocolate Cake


March 16, 2014

If you're using hot water, add a teaspoon or so of instant coffee or espresso to the milk mixture - or it's just as good without.

  • Makes: Makes 1 cake; serves 8-16.


1 1/2 cups sugar

1 cup milk

1/2 cup canola or other mild vegetable oil

2 large eggs

1 tsp. vanilla

2 cups all-purpose flour

3/4 cup cocoa

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup very hot water or coffee


1Preheat the oven to 350F and spray a bundt pan really well with nonstick spray.

2Put the sugar, milk, oil, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the flour, cocoa, baking powder, baking soda and salt. Pour the hot water or coffee overtop (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.

3Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Let cool for about 10 minutes before turning out onto a wire rack to cool.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.