Light Chocolate Bundt Cake | America's Test Kitchen

Ingredients

• Nonstick baking spray with flour
• 3 ounces (85 grams) bittersweet chocolate, chopped fine
• 3/4 cup Dutch-processed cocoa powder (2 1/4 ounces/64 grams)
• 1 teaspoon espresso powder
• 1 cup boiling water
• 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces/248 grams)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups packed light brown sugar (14 ounces/397 grams)
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tablespoon vanilla extract
• Confectioners' sugar, for dusting