This cake is unapologetically rich, dark, and indulgent—a true showstopper for chocolate lovers. With a moist, dense crumb and a glossy chocolate glaze that drips down its curves, this bundt cake earns its dramatic name. The addition of semi-sweet chocolate chips both inside and on top adds texture and intensity, while the deep cocoa base delivers a bittersweet punch that lingers beautifully.
Perfect for birthdays, moody autumn evenings, or gothic-themed gatherings, this cake is as much about atmosphere as it is about flavor. The bundt shape gives it elegance, while the glaze and chips make it feel rebellious and luxurious. Serve it with whipped cream, a scoop of vanilla ice cream, or a drizzle of raspberry coulis for contrast.
🧺 INGREDIENTS:
For the cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1½ cups granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream or Greek yogurt
- ½ cup strong brewed coffee (enhances chocolate flavor)
- 1 cup semi-sweet chocolate chips
For the glaze:
- ¾ cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
- Optional: pinch of sea salt or espresso powder
Topping:
- ¼ cup extra chocolate chips, for garnish
- Optional: edible gold dust, sprinkles, or crushed nuts
🔧 INSTRUCTIONS:
Step 1: Prep the Oven and Pan
- Preheat oven to 175°C (350°F).
- Generously grease and flour a bundt pan, making sure to get into all the crevices.
Step 2: Mix Dry Ingredients
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
- Set aside.
Step 3: Cream Butter and Sugars
- In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each.
- Stir in vanilla extract.
Step 4: Combine Wet and Dry
- Add sour cream and coffee to the butter mixture.
- Gradually add dry ingredients, mixing until just combined.
- Fold in chocolate chips.
Step 5: Bake
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
Step 6: Make the Glaze
- In a saucepan, heat cream until just simmering.
- Remove from heat and stir in chocolate chips and butter until smooth.
- Add sea salt or espresso powder if desired.
- Let cool slightly to thicken.
Step 7: Assemble
- Pour glaze over cooled cake, letting it drip naturally.
- Sprinkle with extra chocolate chips or decorative toppings.
- Let set for 15–20 minutes before slicing.
🍴 TIPS & VARIATIONS:
- Mocha twist: Add 1 teaspoon espresso powder to the cake batter.
- Spicy version: Add a pinch of cayenne or chili powder for heat.
- Nutty upgrade: Fold in chopped walnuts or pecans.
- Keto-friendly: Use almond flour, erythritol, and sugar-free chocolate chips.
