2 cups (280 g) unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

2 eggs

1 ¾ cups (370 g) sugar

1 ½ cups (375 ml) buttermilk

½ cup (125 ml) canola oil

½ tsp vanilla extract

½ cup (50 g) cocoa powder

With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour (see note) a 10 to 12-cup (2.5-3 litre) Bundt pan.

In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In another large bowl, whisk the eggs with the sugar, ¾ cup of the buttermilk, the oil and vanilla. Set aside.

In a small bowl, whisk the cocoa powder with the remaining buttermilk (¾ cup). Add to the egg mixture. Add the dry ingredients and stir until smooth. Spread the batter into the pan.

Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

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