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Chocolate Bundt Cake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 10 reviews

  • Author: chefjar
  • Total Time: 1 hour 15 minutes
  • Yield: 10 1x

Description

This chocolate bundt cake is so supremely chocolatey and decadent. It’s beautifully soft and fudgy, with a delectably moist crumb, too.


Ingredients

Scale

For the Chocolate Bundt Cake:

Chocolate Ganache Glaze:

  • 6 ounces semi-sweet or bittersweet chocolate
  • 2/3 cup heavy cream
  • 1 tablespoon butter, softened

Instructions

The Chocolate Bundt Cake

  • Preheat your oven to 350F. Butter a 12-cup bundt pan and dust with flour. Alternatively, use a cooking spray with flour like Baker's Joy spray with flour.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. Keep aside.
  • In the bowl of your electric mixer with the paddle attachment, or with a hand mixer, beat butter until smooth. Gradually add the sugar, scraping down the sides of the bowl as needed. Beat until light and fluffy, about 4 minutes.
  • Add in the eggs, one at a time, beating after each addition, scraping down the sides of the bowl as needed.
  • Combine vanilla, sour cream, coffee and oil in a measuring cup.
  • With the mixer on low speed, add the flour mixture, in three additions, altering with coffee mixture. Mix just until incorporated.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the cake pan for 15 minutes. Then remove the cake from the pan to finish cooling.

The Chocolate Glaze

  • Place the chocolate in a heatproof bowl.
  • Microwave the cream until boiling, about 30-50 seconds on high. Pour over the chocolate, add in the butter and let stand for 5-10 minutes without stirring. Then whisk until smooth.
  • Pour the ganache over the cake , letting it drip down the sides. Allow the ganache to set for 1 hour before slicing.
  • Store this cake, covered, at room temperature for 3 days, or in the fridge for 5 days.

Notes

Bundt Cake Tips

Use a kitchen scale to measure your ingredients for the most accurate results.

A good non stick pan is absolutely essential to a good bundt cake. Cake sticking to the pan is always disappointing.

Always coat the inside of your pan with  non-stick cooking spray and a little butter and flour to help make sure your cake won’t stick and break.

It’s best to use room temperature ingredients so they can blend together well, allowing your cake to rise easily.

Take care not to overcook your cake as this will dry it out.

Inverting the bundt cake too soon (or too late) can be disastrous. Too early and the cake can break, too late and it will be steamy, with the moisture sticking the cake to the pan.

Be sure to serve your cake at room temperature for the best texture.

When making your ganache, chop your chocolate finely so it can melt through.

  • Prep Time: 15 min
  • Cook Time: 1 hour
  • Category: Cake recipes
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 439kcal
  • Sugar: 40g
  • Sodium: 415mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Carbohydrates: 63g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 53mg