This is a variation of my recipe for Chocolate Cobbler Cake, which I've found to be very reliable and easy to make. This recipe gives you a dark chocolate devil's food cake that is certain to be remembered when you serve it to friends, family, and guests. It's designed especially to work in a thick and heavy bundt cake pan, especially one made from cast iron. I use a method of pre-heating the metal pan, to ensure the cake is thoroughly cooked and releases from the pan without sticking. Pre-heating the pan won't work with a thin bundt pan, especially one with a so-called "non-stick" coating. The cake recipe will work in a non-stick pan, but you'll need to grease and flour the pan in advance, as with any other cake recipe.
Pans needed: Thick metal bundt cake pan, such as cast iron or cast aluminum. A mixer is needed, to prepare the cake batter; plus, one large mixing bowl.
Place the dry cake pan into the oven. Preheat oven (and the pan) to 425° Fahrenheit. That may seem like a high temperature for a cake, but this is correct and intentional.
Prepare coffee, so it will be boiling when used in the cake batter.
As the oven is heating, prepare your ingredients, mixing them in order so the wet ingredients are added to the dry ingredients. The dry ingredients are two cups of flour, one teaspoon baking soda, one teaspoon baking powder, and half a teaspoon of salt. Mix them together, then add wet ingredients: sugar, eggs, butter, cocoa powder, coffee, buttermilk, and vanilla. Mix together into a batter.
When the oven temperature reaches 425 degrees, carefully remove the cake pan from the oven. Add 2 tablespoons of Crisco or shortening, and brush the inside of the pan so the entire baking surface is covered. When finished coating the pan, add the extra hot oil to the cake batter, and stir it all together. Pour the batter into the hot cake pan.
Place the pan into the oven, and immediately turn the oven temperature down to 350° Fahrenheit. This will let the temperature decrease as the cake bakes. Bake for 50 (fifty) minutes.
After baking, let the pan cook on the stovetop or a trivet for twenty minutes. (If you're using a heavy cast aluminum cake pan, waiting twelve minutes should work.) Use a thin blade or knife to loosen the edges of the cake from the pan (including the inside, in the center). Flip the cake onto a platter and remove the bundt pan.
I'm not a coffee drinker myself, and I can't taste an actual coffee flavor in the cake. The coffee gives it more of a "bitter" flavor such as you get from dark chocolate. It doesn't taste like milk chocolate, and in fact it's better when served with a sweetener such as frosting and ice cream.
As opposed to chocolate frosting, this one is meant to be simply drizzled onver the top of your bundt cake.