A version of this one-bowl cake has been my absolute favorite since I was a kid. It’s moist and spicy, with just the right amount of chocolate so it’s not overwhelming, and it holds up for days on the counter (if you can resist eating all of it at once). I’ve since updated the recipe a little, dialing back the sugar a bit, adding black pepper and cardamom to the spice blend, and using some whole wheat flour. If you don’t have a Bundt pan yet, now might be the time to get one, especially since you can do a lot of other things with your Bundt pan besides baking cake.
This bundt pan is made of easy to clean cast aluminum that allows quick release and easy cleanup.Buy on Amazon ›
Vegan Variation: If you want to make this cake egg-free, you can substitute a chia seed gel for the eggs: use 2 tablespoons of ground chia seeds soaked in 6 tablespoons water for at least 10 minutes.
Potluck Prep: The cake can be stored covered at room temperature for up to 3 days.
by Susannah Chen | Spring asparagus is absolutely worthy of celebration, so we rounded up some of our best asparagus...