Hanna’s Chocolate Bundt Cake Recipe

Bake the cake that began an intergalactic love affair.

(From chapter 1 of Dancing with the Viper.)

Preheat oven to 325°F

  • Extra butter for greasing pan

  • Unsweetened cocoa powder for dusting pan

  • 4 oz. unsweetened baking chocolate

  • 2 cups all-purpose flour

  • 1 tsp. baking soda

  • ½ tsp. salt

  • ¾ cup butter

  • 1 cup granulated sugar

  • ¾ cup packed brown sugar

  • 3 eggs

  • 2 tsp. vanilla

  • 1½ tsp. vanilla

  • 1¼ cups water

  • Powdered sugar

  1. Generously grease a 10-inch Bundt pan with butter.

  2. Sprinkle unsweetened cocoa powder in the pan, tilting and shaking until the entire inside of the pan is coated with cocoa.

  3. Carefully chop unsweetened baking chocolate and place in microwave safe bowl. Microwave in 30 second bursts, stirring in between, until melted.

  4. In a mixing bowl, stir together flour, baking soda, and salt.

  5. In a stand mixer, cream together butter, granulated sugar, and brown sugar.

  6. Add 3 eggs, one at a time, beating until combined after each.

  7. Add melted chocolate and vanilla and mix thoroughly.

  8. Alternately add flour mixture and water, beating after each addition until combined.

  9. Pour batter into pan and spread evenly.

  10. Bake 55 to 60 minutes or until a toothpick inserted near the center comes out clean.

  11. Cool in pan for 10 to 15 minutes. Then invert onto serving dish and allow to cool completely.

  12. Dust with powdered sugar and serve.