Name: Chocolate Bundt Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 min
Ingredients: 1 cup coffee ((8floz/225ml)); 1 cup butter ((8oz/225g)); 3/4 cup cocoa powder ((3oz/85g)); 2 cups sugar ((16oz/450g)); 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 2 cups all-purpose flour ((10oz/284g)); 2 teaspoons vanilla extract; 2 eggs; 1/2 cup sour cream ((4oz/115g)); 2/3 cup Bitter-sweet chocolate, chopped ((4 1/2 oz/128g)); 1/2 cup cream ((4floz/115ml))

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This Chocolate Bundt Cake is a showstopper that combines rich, velvety cocoa with a moist, tender crumb. Its deep, indulgent flavor is perfectly balanced by a hint of sweetness, making it irresistible for any occasion. The cake’s elegant shape and glossy glaze add a touch of sophistication, while the aroma of chocolate baking will fill your kitchen with warmth. In just 30 minutes of prep, you’ll have a dessert that feels both effortless and extraordinary.

With a 50-minute bake time, this cake develops a golden crust that gives way to a soft, melt-in-your-mouth interior. Each slice is a celebration of textures, from the smooth glaze to the airy, decadent layers. Whether served at a gathering or enjoyed as a quiet treat, this cake promises to delight every chocolate lover. It’s a timeless recipe that’s as rewarding to make as it is to savor.

Ingredients for Chocolate Bundt Cake

1 cup (8fl oz/225ml) coffee (cooled, can substitute with water or milk)
1 cup (8oz/225g) butter (unsalted, softened)
3/4 cup (3oz/85g) cocoa powder (unsweetened, for rich flavor)
2 cups (16oz/450g) sugar (granulated)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 cups (10oz/284g) all-purpose flour (sifted for best results)
2 teaspoons vanilla extract (pure for best flavor)
2 eggs (large, room temperature)
1/2 cup (4oz/115g) sour cream (can substitute with plain yogurt)

For the Glaze:

2/3 cup (4 1/2 oz/128g) bittersweet chocolate (chopped, or use chocolate chips)
1/2 cup (4fl oz/115ml) cream (heavy or whipping cream)

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Generously butter a 10 to 12-cup Bundt pan (preferably non-stick) or use a cake pan.
In a large microwave-safe bowl, combine the coffee, butter, and cocoa powder. Microwave for 2 minutes or until the butter is melted. Whisk until smooth, then set aside to cool for 10 minutes.
While the chocolate mixture cools, in a separate large bowl, combine the sugar, baking powder, baking soda, salt, and flour. Mix well.
Pour the cooled chocolate mixture into the bowl with the dry ingredients. Stir until thoroughly combined.
In a large jug or bowl, whisk together the vanilla extract, eggs, and sour cream. Add this mixture to the chocolate batter and stir until fully incorporated.
Pour the batter into the prepared Bundt pan. Bake for 50-55 minutes, or until a toothpick or skewer inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes. Then, invert the pan onto a cooling rack and let it sit for another 5 minutes before lifting the pan off the cake. Allow the cake to cool completely.
Make the glaze: Combine the chopped chocolate and cream in a microwave-safe bowl or saucepan. Heat until the cream begins to bubble around the edges. Stir until the mixture is smooth and shiny.
Once the cake is completely cooled, transfer it to a serving plate. Spoon the glaze over the top, allowing it to drip down the sides.
Store the cake covered at room temperature for up to 3 days.

Glaze and Topping Ideas to Elevate Your Cake

While the bitter-sweet chocolate glaze is delicious, you can experiment with other toppings. Try a caramel drizzle or a vanilla bean glaze for a sweeter twist. For a festive touch, sprinkle with chopped nuts, edible glitter, or fresh berries before serving.

Perfect Pairings: Serving Suggestions

This Chocolate Bundt Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a cozy treat, serve it alongside a cup of hot coffee or spiced tea. It’s also a showstopper at brunch or as a dessert for dinner parties.

Storage and Reheating Tips

Store the cake covered at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, let it thaw at room temperature or warm individual slices in the microwave for 10-15 seconds.

Time-Saving Hacks for Busy Bakers

To save time, prepare the dry ingredients the night before and store them in an airtight container. You can also use pre-chopped chocolate for the glaze to skip the chopping step. If you’re in a rush, skip the glaze and dust the cake with powdered sugar instead.

Equipment Tips for a Perfect Bundt Cake

Using a non-stick Bundt pan is key to ensuring the cake releases easily. If you don’t have one, generously butter and flour a regular pan. A long skewer or cake tester is essential for checking doneness, as the cake’s center can be tricky to test.