Calling all
chocolate dessert lovers—this fudgy Bundt cake is really something special. It’s simple yet refined, decadent without being overly complicated, and is great for enjoying any time of day. We’re partial to covering it in a rich ganache and serving it after a nice dinner, but keep it plain and it can be the perfect indulgent brunch or midday pick-me-up. Read on for our tips to make it the best it can be.
Top tips for perfect chocolate bundt cake:
— Grease the pan generously. Bundt pans are notorious for sticking, so it’s worth the diligence upfront to grease every crevice of your pan with cooking spray. You could also try to use butter, but take extra care to really get it into the nooks and crannies of your pan, especially if you’re using a particularly decorative one.
— Use Dutch-process cocoa powder. If you’re wanting an extra rich and smooth chocolate flavor and a deep brown, almost black, cake, we recommend using Dutch-process cocoa powder. We used Guittard here, but feel free to use whatever brand you can find. If you can’t find Dutch-process, regular unsweetened cocoa powder will work just as well, though your cake will come out looking and tasting a little lighter.
— Use room-temperature ingredients. As with most baked goods, room-temperature ingredients will go a long way. Set your eggs, sour cream, and butter on the counter before you preheat your oven to ensure your batter comes together nicely.
— Use coffee for the best flavor. One cup of coffee might seem like a lot, but we promise it’s worthwhile for enhancing the chocolate flavor and making this cake so much better. Don’t freak out if you don’t like the taste of coffee, either—you won’t be able to taste it! We recommend using a cup of dark roast coffee for the best results, but you could also use a teaspoon of espresso powder with one cup of water in its place.
Ingredients
Cake
- Cooking spray
- 1 c.(2 sticks) unsalted butter
- 1 c.freshly brewed strong coffee
- 3/4 c.(65 g.) Dutch-process cocoa powder
- 2 c.(400 g.) granulated sugar
- 2 c.(240 g.) all-purpose flour
- 2 tsp.baking soda
- 1 tsp.baking powder
- 1 tsp.kosher salt
- 2large eggs, room temperature
- 1/2 c.sour cream
- 2 tsp.pure vanilla extract
Glaze
- 1 c.semisweet chocolate chips
- 2/3 c.(or more) heavy cream
- 1/2 tsp.pure vanilla extract (optional)
- 1(4-oz.) chocolate bar, shaved (optional)
Directions
-
Cake
- Step 1
Preheat oven to 350° and generously grease a 12-cup Bundt pan with cooking spray.
- Step 2In a medium saucepan over medium heat, cook butter, coffee, and cocoa powder, stirring, just until melted and combined. Remove from heat and let cool.
- Step 3Sift granulated sugar, flour, baking soda, baking powder, and salt into the large bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined. With mixer still on low speed, slowly add butter mixture and beat until combined. Scrape bottom and sides of bowl and beat to incorporate. Add eggs one at a time, beating to combine after each addition. Add sour cream and vanilla and beat until well combined.
- Step 4Pour batter into prepared pan; smooth top with a rubber spatula.
- Step 5Bake cake until a tester inserted into the center comes out clean, 45 to 55 minutes. Let cool in pan 10 minutes, then invert onto a wire rack and let cool completely.
- Step 1
-
Glaze
- Step 1Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring cream to a boil. Pour cream over chocolate. Let sit 1 minute, then whisk until smooth. If consistency is too thick, add 1 tablespoon cream. Whisk in vanilla (if using).
- Step 2Transfer cake to a platter. Pour glaze on top, letting it drip down sides of cake. Let glaze set before serving. Top with chocolate shavings (if using).