Blackout Pound Cake
1 1/2 C plus 1 1/2 tbsp all-purpose flour
3/4 C cocoa (preferable Dutch processed)
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 C sugar
1/2 C canola oil
1 C buttermilk
1 C brewed coffee, at room temperature
1 tsp vanilla extract
Preheat oven to 350°F.
Butter and flour 1 (8-cup) bundt cake pan, shaking out the excess.
Sift together flour, cocoa, baking soda, baking powder, and salt.
In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored.
Beat in canola oil.
Alternately add dry ingredients with buttermilk, scraping the bowl once or twice.
Add the coffee and vanilla to form a thin batter.
Pour into prepared cake pan.
Bake until a toothpick inserted in the center of a cake comes out clean, about 50 minutes.
Cool in pan for 15 minutes.
Invert onto a cooling rack and cool completely.