This post may contain affiliate links. For more information, read my disclosure policy.
This Chocolate Bundt Cake is a fudgy cake recipe with the best chocolate flavor. It’s totally from scratch with a tender moist crumb – we absolutely LOVED this cake – even the non-cake lovers couldn’t stop eating it.
I’m not exaggerating when I tell you how much we loved this cake – we could not stop going back and sneaking bites! I love all kinds of bundt cakes because they are easy to make and so pretty. This recipe is a classic chocolate bundt cake recipe that is totally from scratch. It has the most decadent chocolate flavor, with the best fudgy texture!
Not only is it homemade but it’s rich and sweet enough plain or you can add a chocolate ganache frosting on top – your choice! Don’t sleep on this recipe – you’re going to love it.
Essential Ingredients for a Decadent Crumb
- Butter: The recipe starts with melted unsalted butter.
- Make sure your eggs and sour cream are room temperature for a smooth, emulsified batter that won’t break.
- Sour Cream: Sour cream mixes well with the baking soda to give this cake the perfect texture and the acid helps to activate the baking soda. You can also substitute an equal amount of full fat plain Greek yogurt in place of sour cream.
- Cocoa Powder: Because this recipe uses baking soda, I used unsweetened cocoa powder (natural). This recipe has not been tested with dutch-process cocoa powder. Dutch Process Cocoa powder is neutralized and won’t provide the same chemical reaction.
- Heavy Whipping Cream and Chocolate Chips: Gives the chocolate glaze the best taste! I use semi-sweet chocolate chips. Cream cheese frosting would also be fantastic, like Nothing Bundt Cake!
The Hot Coffee “Bloom”
You’ll notice this recipe calls for hot coffee poured directly into the butter and cocoa. This isn’t just for moisture; it’s called ‘blooming.’ The heat dissolves the cocoa powder instantly, releasing intense flavor notes that stay dormant in cold batter. Don’t worry, your cake won’t taste like coffee; it will just taste like the richest chocolate you’ve ever had.
You can use instant coffee or regular leftover – but it needs to be hot. You can substitute hot water if you prefer – but the coffee just brings out all the chocolate flavor.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
Expert Tips
- Grease your pan properly so the cake doesn’t stick. Bundt cakes are notorious for sticking – so use a baking spray with flour or grease and flour it well – in every nook and cranny of the bundt pan.
- Make your own DIY cake release by mixing equal parts flour, oil, and shortening and brushing it all over every part of the pan. This is the same as the nonstick baking spray (the kind with flour).
- Avoid the cake sticking in the pan by making sure it’s completely done using the toothpick test. A toothpick inserted near the center of the cake will come out with just a few crumbs (nothing wet looking).
- Remove the cake from the pan after only 10-15 minutes of cooling. Invert the cake pan over a serving plate and tap the pan with your hands to release it. Any longer than 15 minutes and the sugar will start to crystalize and glue the cake to the pan.
- Your cake should be fully cooled before putting the frosting or powdered sugar on top.
Chocolate Bundt Cake Recipe
Recipe Video
Ingredients
- 2 cups (400g) granulated sugar
- ⅔ cup (54g) unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups (248g) all-purpose flour
- 1 cup unsalted butter
- 2 large eggs
- 1 cup (237ml) hot brewed coffee
- ½ cup (115ml) sour cream
- 1 teaspoon vanilla extract 5ml
- ⅔ cup (113g) chocolate chips
- ¼ cup (60ml) heavy whipping cream
Instructions
- Preheat oven to 350°F. Grease and flour a (10 to 12-cup bundt pan) bundt pan or spray with nonstick baking spray (the kind with flour in it).
- Whisk sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl.
- Melt butter in a medium bowl or large microwave safe measuring cup. Add hot coffee to the melted butter. Whisk in eggs, sour cream, and vanilla extract.
- Add wet ingredients to the dry ingredients and stir until smooth and no lumps remain. Pour batter into prepared pan.
- Bake for 35-40 minutes or until a toothpick comes out clean. There may be a gooey ring around the center that, when performing a toothpick test, it comes out with a crumb or two, but it will be clean from the outer edges and center.
- Allow cake to sit in pan for 15 minutes. Then place serving plate or wire rack on top and invert the pan to release the cake carefully and let the cake cool before frosting.
- To make frosting: add chocolate chips and heavy whipping cream to a small microwave-safe bowl. Heat 45 seconds then whisk until smooth. Pour over cake and use a knife to spread. It will dry hard. Alternately, dust with powdered sugar.
Recipe Notes
- The cake is delicious with just powdered sugar dusted on top – no frosting needed.
- You can substitute hot water for the coffee, but make sure to use hot water so as to bloom the cocoa. The coffee doesn’t make it taste like mocha or coffee, it’s to intensify the chocolate flavor.
- This recipe has only been tested with natural unsweetened cocoa powder.
- Store loosely covered at room temperature. Wrap well with plastic wrap and freeze if desired (slices or the whole cake).
Recipe Nutrition
FAQs
I do not recommend it for this specific recipe. This cake relies on Natural Unsweetened Cocoa Powder to react with the baking soda for its rise. Dutch-process cocoa is neutralized and won’t provide the same chemical reaction, which could leave your Bundt cake dense and flat
Bundt cake pans need to be well greased and floured in every little nook of the pan. You can also use DIY cake release (made with equal parts flour, oil, and shortening) to brush all over the pan (or use nonstick baking spray with flour). Be sure to remove the cake from the pan after only 10-15 minutes of cooling or the sugar starts to harden causing the cake to stick.
How to make a Chocolate Bundt Cake Step-by-Step
1. I love this recipe because you do not need a stand mixer! Whisk all the dry ingredients in a large mixing bowl, including the sugar.
2. Whisk all the wet ingredients in a large measuring cup or bowl.
3. Mix the wet ingredients into the dry ingredients. Pour into a bundt pan and bake until a toothpick comes out clean.
4. After 15 minutes turn the cake out onto a serving platter – this helps the cake not stick. Decide on a topping: frosting or just a dusting of powdered sugar.
I can’t wait to make this chocolate Bundt cake!
Hope you love it!
Featured In
Rate This Recipe
Recipe Ratings without Comment