Darkest Chocolate Cake Ever

Recipe from Bundt Classics.  Topped with Peanut Butter Mousse Frosting.

INGREDIENTS

¾ cup cocoa

2/3 cup boiling water

2 cups sugar

1 cup butter, softened

4 eggs

1 cup buttermilk

2 tsp vanilla extract

2 & ½ cups all purpose flour

1 tbsp baking soda

¼ tsp salt

STEPS

Heat oven to 325ºF. Grease and flour your bundt pan.  If using a 10-cup pan fill 2/3 full and make cupcakes or mini-bundts with remaining batter.

Stir ¾ cup cocoa into 2/3 cup boiling water until dissolved. Set aside.

In a large mixing bowl, mix until light and fluffy:

2 cups sugar

1 cup butter, softened

4 eggs

Add and mix well:

1 cup buttermilk

2 tsp vanilla extract

Add and mix well:

2 & ½ cups all purpose flour

1 tbsp baking soda

¼ tsp salt

Cocoa mixture

Spoon batter into prepared pan.  Bake for 65-75 minutes (if using large bundt pan; less for smaller or for cupcakes), or until toothpick inserted in center of cake comes out clean.  Cool in pan for 10 minutes.  Remove from pan; cool completely on rack.

I added peanut butter mousse frosting.