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4.38 from 88 votes
Have a slice of Chocolate Bundt Cake
Chocolate Bundt Cake
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

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!

Course: Dessert
Cuisine: American
Servings: 20
Calories: 451 kcal
Author: Gemma Stafford
Ingredients
  • 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
Glaze:
  • 2/3 cup (4 1/2 oz/128g) Bitter-sweet chocolate, chopped
  • 1/2 cup (4floz/115ml) cream
Instructions
  1. 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. 

  2. 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.

  3. While the chocolate mix is cooling, combine the sugar, baking powder, baking soda, salt, and flour in a large bowl.

  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined.

  5. 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.

  6. Bake the cake for 50-55 minutes, until a long toothpick or skewer inserted into the center comes out clean. 

  7. 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, 

  8. 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.

  9. Stir the warm cream and chocolate together until the mixture is smooth and shiny.

  10. 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.

  11. Cover and store the cake at room temperature for up to 3 days. 

Nutrition Facts
Chocolate Bundt Cake
Amount Per Serving (1 Slice)
Calories 451 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 91mg30%
Sodium 364mg16%
Potassium 149mg4%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 39g43%
Protein 6g12%
Vitamin A 750IU15%
Calcium 30mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.