Chocolate Bundt Cake

This cake was surprisingly fluffy, I think it had to do with the amount of baking powder & soda + mixing it for a whole four minutes. The chocolate flavor was surprisingly rich given the amount of coffee and cocoa powder. I am not really a fan of completely oil-based cakes, so I did half butter and half vegetable oil and whipped it together with the sugar. I always half the sugar, and I felt it was sufficiently sweet with that. I liked the idea of coating the pan with cocoa powder instead of flour, but there was some minor sticking so maybe a flour/cocoa powder mix next time. The cake came together fairly easily, but the batter was very liquidy so I ended up adding a 1/2 c more flour. It is nice for dessert, breakfast, or tea time. I would rather try with complete butter next time though.