This Super Moist Chocolate Bundt Cake is always a crowd-pleaser! Loaded with rich chocolate flavor and covered in decadent chocolate ganache and shaved chocolate curls, this one is definitely a dessert for chocolate lovers only. So much easier than making a layer cake!
Chocolate Bundt Cake Recipe
Good morning and welcome to day 1 of CHOCOLATE MONTH!!!
If you follow me on Instagram, you probably already know that this month we’ll be celebrating ALL things chocolate! Of course that means I’ll be sharing tons of new chocolate recipes with you… plus plenty of chocolate tips and techniques to help you become a chocolate pro!
So without further ado, let’s jump into today’s new chocolate recipe: Chocolate Bundt Cake!
This easy chocolate cake turned out great the very first time I tested the recipe, and it’s consistently turned out amazing every single time I’ve baked it since. So I can say it’s basically foolproof! And a very consistent recipe.
Chocolate Bundt Cake Ingredients
Ok so let’s talk ingredients! For the cake batter, you’ll need basic baking staples like flour, butter, sugar, and eggs. The fancier dry ingredients being espresso powder and dutch-process cocoa powder. If you really despise the taste of coffee, feel free to omit the espresso powder. But personally I think it enhances the chocolate flavor. And if you like coffee but don’t have espresso powder on hand, use hot coffee instead of the hot water called for. You have options! You’ll also use butter, oil, and sour cream, which are our “moist makers”.
Be sure your eggs, sour cream, and butter are ALL at room temperature before you begin baking!
Let’s Bake Cake
To bake this cake, you’ll preheat your oven to 325 degrees (F). This lower temperature allows our cake to bake for a longer amount of time without burning or drying out. You’ll need a 10 to 12 cup bundt pan. Be sure you GENEROUSLY grease every nook and cranny of the pan before pouring your batter in! Otherwise you’ll be pulling out your hair when it comes time to remove it from the tin. I find a good spray of nonstick baking spray works wonders!
Once your pan is prepped and full of batter, you’ll bake for 65 to 75 minutes. Or until a toothpick inserted in the middle comes out clean! Be sure to cool the cake IN the bundt pan for exactly 15 minutes, then turn it out onto a wire rack and cool completely!
Make the Chocolate Glaze
For the chocolate glaze you’ll need dark chocolate and heavy cream. I like to use 60% or 70% cocoa, but no higher than that because I’ve found super dark chocolate gets grainy. If you don’t have chocolate, yes… you can use chocolate chips! The quality will be a little less pure (chocolate chips have a bunch of junk in there other than JUST chocolate) but guess what? It works! Again, I want you to have options!
You’ll simply heat the cream in a small saucepan over medium heat until it comes to a boil. Then pour the hot cream over your chocolate and let it sit for a minute or so, then whisk smooth! Just be sure to do this right before you want to pour it on top of your cake. Otherwise the sauce will firm up too much and be impossible to pour.
Speaking of options, you can always just skip the glaze all tother and just shake a 1/2 cup or so of powdered sugar on top of the cake! But if you’re a chocoholic like me… that probably isn’t going to happen 😉
This cake is dense, rich, moist, and loaded with delicious chocolate flavor! Similar to a chocolate pound cake, a small slice goes a long way! This is a great chocolate bundt cake for brunch, breakfast, or dessert!
More Chocolate Cake Recipes:
- Death by Chocolate Cake
- Chocolate Swirl Coffee Cake
- Super Decadent Chocolate Cake
- Red Wine Chocolate Cake
- The Best Chocolate Sheet Cake
Chocolate Bundt Cake
For the Chocolate Bundt Cake:
- 2 cups (235 grams) all-purpose flour
- 1 cup (92 grams) Dutch-processed cocoa powder
- 2 and 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup unsalted butter (2 sticks/227 grams), softened to room temperature
- 1 and 1/2 cups (350 grams) granulated sugar
- 1 cup (246 grams) light brown sugar, firmly packed
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream (245 grams), at room temperature
- 1/4 cup oil (50 grams) (*vegetable, canola, or melted coconut will all work)
- 1/4 cup (65 grams) hot water
For the Chocolate Glaze:
- 1 cup (6 ounces/170 grams) semi-sweet chocolate, finely chopped
- 2/3 cup (152 grams) heavy cream
- 1 teaspoon vanilla extract (optional)
For the Chocolate Bundt Cake:
- Position a rack in the center of the oven. Preheat oven to 325 degrees (F).
- Generously grease a 10-cup Bundt Cake pan with non-stick baking spray. Set aside.
- In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and espresso powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter at medium-speed until very smooth and creamy, about 2 minutes.
- Gradually add in both sugars, turning the mixer off occasionally to scrape down the sides and bottom of the bowl. Once all of the sugar has been added, increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Reduce to medium speed, and beat in the eggs, one at a time, beating well after each addition, and scraping the bottom and sides of the bowl as needed.
- In a spouted measuring cup (or small bowl), combine the vanilla, sour cream, and oil.
- With the mixer on low speed, add the dry ingredients into the mixture in the three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour. Mix until just combined.
- Pour in the hot water and let it stand for 1 minute, then use a rubber spatula to fold it into the mixture until just combined.
- Scrape the batter into the prepared pan and smooth the top.
- Bake in preheated oven for 65 to 75 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. Cool in the cake pan, on top of a wire rack, for 15 minutes, Then invert the cake into the wire rack and cool completely, about 1 hour.
For the Chocolate Glaze:
- Finely chop the chocolate and place it in a small heatproof bowl. Set aside.
- Warm the cream over medium heat until it comes to a boil. Pour the cream over the chopped chocolate and let it sit for 1 minute, then whisk smooth. Whisk in the vanilla, if using.
- Slowly pour the glaze over the cake, letting it drip down the sides. Allow the glaze to set for about 30 minutes before slicing and serving!
- Store in an airtight container for up to 3 days, or in the fridge for up to 5 days.