Chocolate Bundt Cake Recipe
Chocolate Bundt Cake Recipe
Table of Contents
Chocolate Bundt Cake Recipe
This decadent chocolate bundt cake recipe delivers a moist, intensely chocolatey crumb with a velvety glaze. Perfect for celebrations or cozy gatherings, it’s easy to make with pantry staples and guarantees a showstopping dessert.
Description
There’s something magical about a chocolate bundt cake recipe its elegant shape, moist texture, and deep cocoa flavor make it a timeless favorite. This recipe is crafted to ensure foolproof results, whether you’re a novice baker or a seasoned pro. Bundt cakes are inherently forgiving, thanks to their dense yet tender crumb, and this version leans into rich ingredients like Dutch process cocoa, buttermilk, and espresso powder to amplify the chocolate intensity.
Why This Recipe Works:
- Dutch process cocoa adds depth and a smoother chocolate flavor.
- Buttermilk ensures a tender, moist crumb.
- Espresso powder (optional) enhances the chocolate notes without adding coffee flavor.
- A simple chocolate glaze crowns the cake for a glossy finish.
Perfect for Any Occasion:
This cake shines at birthdays, holidays, or even as a weekend treat. Pair it with coffee, berries, or vanilla ice cream for a crowd pleasing dessert
Ingredients
For the Cake:
- 2 cups (250g) all purpose flour
- ¾ cup (75g) Dutch process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups (300g) granulated sugar
- ¾ cup (150g) light brown sugar
- 3 large eggs (room temperature)
- 1 cup (240ml) buttermilk (room temperature)
- ½ cup (120ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 tsp espresso powder (optional)
- 1 cup (240ml) boiling water
For the Glaze:
- ½ cup (120ml) heavy cream
- 1 cup (170g) semi sweet chocolate chips
- 2 tbsp unsalted butter
- ¼ cup (30g) powdered sugar (optional, for thickening)
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with baking spray or butter + cocoa powder.
- Dry Ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
- Wet Ingredients: In a separate bowl, beat sugars, eggs, buttermilk, oil, vanilla, and espresso powder until smooth.
- Combine: Gradually mix dry ingredients into wet ingredients. Stir in boiling water (batter will be thin).
- Bake: Pour batter into the pan. Bake 45-50 minutes, or until a skewer comes out clean. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
- Glaze: Heat cream until simmering. Pour over chocolate chips and butter; let sit 2 minutes, then whisk until smooth. Stir in powdered sugar if using. Drizzle over cooled cake.
Notes
- Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.
- Substitutions: Swap buttermilk with 1 cup milk + 1 tbsp vinegar. Regular cocoa works but use 1 tsp baking soda (not powder).
- Freezing: Wrap unglazed cake in plastic; freeze for up to 3 months.
Chocolate Bundt Cake Recipe
This decadent chocolate bundt cake recipe delivers a moist, intensely chocolatey crumb with a velvety glaze. Perfect for celebrations or cozy gatherings, it’s easy to make with pantry staples and guarantees a showstopping dessert.
Ingredients
- For the Cake:
- 2 cups 250g all purpose flour
- ¾ cup 75g Dutch process cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups 300g granulated sugar
- ¾ cup 150g light brown sugar
- 3 large eggs room temperature
- 1 cup 240ml buttermilk (room temperature)
- ½ cup 120ml vegetable oil
- 2 tsp pure vanilla extract
- 1 tsp espresso powder optional
- 1 cup 240ml boiling water
- For the Glaze:
- ½ cup 120ml heavy cream
- 1 cup 170g semi sweet chocolate chips
- 2 tbsp unsalted butter
- ¼ cup 30g powdered sugar (optional, for thickening)
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with baking spray or butter + cocoa powder.
- Dry Ingredients: Whisk flour, cocoa, baking powder, baking soda, and salt in a bowl.
- Wet Ingredients: In a separate bowl, beat sugars, eggs, buttermilk, oil, vanilla, and espresso powder until smooth.
- Combine: Gradually mix dry ingredients into wet ingredients. Stir in boiling water (batter will be thin).
- Bake: Pour batter into the pan. Bake 45-50 minutes, or until a skewer comes out clean. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
- Glaze: Heat cream until simmering. Pour over chocolate chips and butter; let sit 2 minutes, then whisk until smooth. Stir in powdered sugar if using. Drizzle over cooled cake.
Notes
- Storage: Keep covered at room temperature for 3 days or refrigerate for up to 1 week.
- Substitutions: Swap buttermilk with 1 cup milk + 1 tbsp vinegar. Regular cocoa works but use 1 tsp baking soda (not powder).
- Freezing: Wrap unglazed cake in plastic; freeze for up to 3 months.
