Chocolate Bundt Cake

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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.

[ This Bundt Cake would go well with my Homemade Chocolate Milk! ]

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!

• Chocolate Crepes
• No Bake Chocolate Pie
• Homemade Chocolate Syrup

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