Leftover brewed coffee is ideal in chocolate cakes, adding a richer, deeper flavour. This dense, moist bundt cake comes together quickly—you whiz the batter in a blender, then pour and bake!
Preheat the oven to 350˚F and spray a bundt pan really well with nonstick spray.
Put the sugar, milk, oil, eggs and vanilla into a blender and pulse until well-blended and smooth.
Add the flour, cocoa, baking powder, baking soda, salt and Co-operative Coffee and pulse, scraping down the sides of the blender once or twice, until smooth.
Pour into the prepared pan and bake for 45-50 minutes, or until the cake has risen and cracked on top and is springy to the touch.
Let cool for about 10 minutes before turning out onto a wire rack to cool. If you like, whisk together 1/2 cup of icing sugar with 1-2 tbsp of Co-operative Coffee to use as a drizzle.