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Chocolate Bundt Cake Recipe

Chocolate Bundt Cake

Shaziya
This Chocolate Bundt Cake is a showstopper that combines rich, velvety cocoa with a moist, tender crumb. In just 30 minutes of prep, you’ll have a dessert that feels both effortless and extraordinary.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings 20

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)

Glaze

  • 2/3 cup Bitter-sweet chocolate, chopped (4 1/2 oz/128g)
  • 1/2 cup cream (4floz/115ml)

Instructions
 

  • Preheat the oven to 350°F (180°C) then generously butter a 10 to 12 cup Bundt pan, preferably non-stick. Alternatively, you can use a cake pan.
  • Add the coffee, butter, and cocoa in a large bowl and microwave for 2 minutes until the butter is melted. Whisk until smooth then set aside to let the mixture cool for 10 minutes.
  • While the chocolate mix is cooling, combine the sugar, baking powder, baking soda, salt, and flour in a large bowl.
  • Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined.
  • In a large jug whisk together the vanilla, eggs, and sour cream. Mix into the chocolate batter, stirring until thoroughly combined.
  • Pour the batter into the prepared bundt tin. Bake the cake for 50-55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
  • Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before glazing.
  • While the cake is cooling make the glaze: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
  • Stir the warm cream and chocolate together until the mixture is smooth and shiny.
  • Once the bundt cake has cooked, transfer to a serving plate or cake stand and spoon the icing over the top of the cake, letting it drip down the sides.
  • Cover and store the cake at room temperature for up to 3 days.
Keyword baking, bundt cake, chocolate, cocoa, dessert
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