This recipe describes how to create a “Decadent Chocolate Bundt Cake,” a rich, dark, and intensely chocolatey cake with a tender crumb, baked in a classic Bundt pan. The image displays the cake in two stages: first, the beautifully baked cake still in its Bundt pan, showcasing its deep brown color and characteristic hole. Below that, a slice of the cake is shown on a white plate, revealing its moist, dense texture and a luscious, dripping chocolate glaze cascading down its sides. This cake is the ultimate treat for chocolate lovers, perfect for any occasion, from a simple dessert to a special gathering. The recipe aims for a balance of deep chocolate flavor and a wonderfully moist consistency, ensuring every bite is a luxurious experience.
Ingredients:
For the Chocolate Bundt Cake:
- 2 cups (240g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed for darker color and mellower flavor)
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks or 226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar/lemon juice, let sit 5 mins)
- ½ cup (120ml) hot strong brewed coffee or hot water (enhances chocolate flavor without making it taste like coffee)
For the Rich Chocolate Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
- ¼ cup (20g) unsweetened cocoa powder, sifted
- 3-4 tablespoons milk (whole milk or half-and-half recommended)
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- Pinch of salt
Equipment:
- 10-12 cup Bundt cake pan
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Instructions:
Part 1: Prepare the Chocolate Bundt Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (160°C). Generously grease and flour your 10-12 cup Bundt cake pan. Ensure every crevice is coated to prevent sticking, as Bundt cakes can be prone to sticking. You can use a baking spray with flour for best results.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened unsalted butter and granulated sugar for 3-5 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract.
- Alternate Dry and Wet: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. For example: add 1/3 of the flour mixture, mix until just combined, then add 1/2 of the buttermilk, mix, then 1/3 of the flour, mix, remaining buttermilk, mix, and finally the remaining flour mixture, mixing until just combined. Do not overmix.
- Stir in Hot Coffee/Water: With the mixer on low speed or by hand with a spatula, carefully add the hot strong brewed coffee or hot water to the batter. Mix until just combined. The batter will be thin, but this is normal.
- Pour into Pan: Pour the chocolate cake batter evenly into the prepared Bundt cake pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Part 2: Bake the Cake
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be set and spring back lightly when touched.
- Cool in Pan: Remove the cake from the oven and let it cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set and makes it easier to remove without breaking.
- Invert: After 15-20 minutes, carefully invert the cake onto the wire cooling rack to cool completely. Do not apply the glaze until the cake is completely cool, or the glaze will melt and run off.
Part 3: Prepare and Apply the Rich Chocolate Glaze
- Prepare Glaze: In a medium mixing bowl, whisk together the sifted powdered sugar, sifted unsweetened cocoa powder, 3 tablespoons of milk, melted unsalted butter, vanilla extract, and a pinch of salt.
- Adjust Consistency: Start with 3 tablespoons of milk and add more, ¼ teaspoon at a time, until you reach your desired consistency. You want a thick, pourable glaze that will generously coat the back of a spoon and slowly drip down the cake.
- Glaze the Cooled Cake: Once the Bundt cake is completely cool, place the wire rack with the cake over a piece of parchment paper or a baking sheet (to catch excess glaze). Slowly and evenly pour the rich chocolate glaze over the top of the cake, allowing it to drip down the fluted sides and into the center hole. You can use a spoon to guide the glaze if needed.
- Allow Glaze to Set: Let the glazed cake sit for at least 30 minutes, or until the glaze has set.
Part 4: Serve
- Transfer to Serving Plate: Carefully transfer the glazed Chocolate Bundt Cake to a serving plate.
- Slice and Enjoy: Slice and serve this decadent chocolate cake. It’s perfect on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. It can also be frozen, wrapped tightly, for up to 2-3 months. Thaw at room temperature before serving.