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slice of chocolate cake on a white plate with a chocolate glaze on top.
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5 from 2 votes

Chocolate Bundt Cake Recipe

This decadent chocolate cake has the best fudgy flavor and texture! It is topped with the best chocolate glaze!
Prep Time30 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Dorothy Kern
Cost: $8

Ingredients

  • 2 cups (400g) granulated sugar
  • 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
  • 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.

Video

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).

Nutrition

Serving: 1serving | Calories: 558kcal | Carbohydrates: 87g | Protein: 9g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 268mg | Potassium: 313mg | Fiber: 6g | Sugar: 48g | Vitamin A: 601IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 4mg

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