My Chocolate Bundt Cake recipe is filled with all the secrets to an extremely moist & tender chocolate cake — it really can’t get any better than this!
Hi Bold Bakers!
Is there really anything prettier than a bundt cake?
This Chocolate Bundt Cake might just be the prettiest of them all. Baking in a big impressive geometric mold, then slathered with a shiny dark chocolate glaze, this gorgeous cake would take the crown any day. Not only does this bundt cake look like it came from a pro bakery, but its packed with richness and flavor to match. My Chocolate Bundt Cake recipe is filled with all the secrets to an extremely moist & tender chocolate cake.
This one is for all you chocolate lovers, it really can’t get better than this bundt!
How do you make a moist chocolate cake?
There are a few secrets hidden in this cake that make it really better than any chocolate cake I’ve ever tried before. While this cake has all the usual suspects like butter, flour, eggs, and cocoa, it also has some extra special additions.
My Chocolate Bundt Cake recipe starts by combining the butter and the cocoa powder. By adding the cocoa into the wet ingredients as opposed to mixing it with the other dry ingredients, I’m able to achieve an almost brownie-like flavor to this cake. The next special ingredient is sour cream. The sour cream not only adds extra moisture, but keeps the cake super tender. Once the whole batter is mixed up it is thick and deeply chocolatey.
Why do you put coffee in chocolate?
Another really important component to this chocolate bundt cake recipe is the coffee. This is another liquid ingredient that not only keeps this cake really moist, but creates an unmistakable depth of flavor that simply can’t be achieved by adding water.
If you don’t have freshly brewed coffee, I suggest adding instant espresso to water and using that — as the coffee flavor is what makes the chocolate in the cake extra chocolatey. This does not create a mocha effect, you can’t detect the flavor of the coffee. What you can taste is a very rich chocolate flavor that typically cannot be achieved by baking a normal chocolate cake.
What’s the best way to remove a bundt cake from the pan?
The secret to removing my chocolate bundt cake from the bundt tin is in the preparation. First of all, I buy myself insurance by using a non-stick bundt tin, and I highly suggest you invest in one too. I then generously butter the tin and make sure to get in all the little nooks and crannies.
The next trick is to not wait too long to turn the cake out. Wait until you can just handle the tin, 10-15 minutes, then turn it out onto a level flat surface. The trick to this is being confident! Just go for it and be sure to do it in one swift move, as hesitating can crack parts of the cake.
What if my bundt cake sticks?
If for some reason your chocolate bundt cake sticks: do not worry! This happens to the best of us!
When I run into a cake that has stuck to the pan, as a last resort it take an off-set spatula or thin knife and gently loosen the edges of the cake. If you do this, then give turning out your chocolate bundt cake another go. It should come out. If there are parts of the cake that have stuck to the tin or are a little unsightly, don’t worry because the lovely chocolate glaze will over it up beautifully! Pour the glaze generously over spots that need a little more love and I promise, no one will ever notice.
Want More Chocolate? Try These!
My Chocolate Bundt Cake recipe is filled with all the secrets to an extremely moist & tender chocolate cake — it really can't get any better than this!
- 1 cup (8floz/225ml) coffee
- 1 cup (8oz/225g) butter
- 3/4 cup (3oz/85g) cocoa powder
- 2 cups (16oz/450g) sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (10oz/284) all-purpose flour
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup (4oz/115g) sour cream
- 2/3 cup (4 1/2 oz/128g) Bitter-sweet chocolate, chopped
- 1/2 cup (4floz/115ml) cream
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.
SUBMIT YOUR OWN PHOTOS OF THIS RECIPE
5 ImagesSubmit Your Photos
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.
And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.