Chocolate Bundt Cake
User Reviews
5
Chocolate Bundt Cake
Description
The Chocolate Bundt Cake utilizes a batter combining all-purpose flour, two types of sugar, natural cocoa powder, and leavening agents for a well-balanced rise. The addition of melted butter and avocado oil creates a moist, tender crumb, while sour cream adds richness and acidity to enhance the texture. Eggs and an egg yolk bind the ingredients and introduce structure. Coffee or hot water is gradually mixed in to deepen the chocolate flavor and thin the batter to the right consistency. Mini chocolate chips are folded in to create pockets of chocolate throughout the cake.
Baked in a generously greased and floured bundt pan at 350°F for about 50-55 minutes, the cake develops a slightly fudgy crumb with a tender structure and golden crust. After allowing the cake to cool, it is covered with a chocolate glaze made from unsweetened chocolate, butter, milk, powdered sugar, salt, and vanilla extract. This glaze adds a smooth, glossy finish and rich chocolate flavor that complements the crumb.
The cake holds well for serving at gatherings or special occasions, making an impressive dessert option. The use of coffee enhances the chocolate profile without being overpowering. The glaze can be substituted with vanilla glaze or chocolate ganache if preferred.
Ingredients
- 2 cups all-purpose flour
- 1 cup light brown sugar firmly packed
- 1 ½ cups granulated sugar
- ⅔ cup cocoa powder natural
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup butter melted, unsalted
- ½ cup avocado oil or vegetable oil or canola oil
- 2 large egg lightly beaten (room temperature preferred, + 1 egg yolk
- 1 ¼ cup sour cream
- 2 teaspoons vanilla extract
- ¾ cup coffee or hot water
- ½ cup mini chocolate chips
Chocolate Glaze²
- 3 oz unsweetened chocolate chopped into small pieces
- 4 Tablespoons butter unsalted
- ⅓ cup milk whole
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350F (175C) and thoroughly and generously grease and flour a bundt pan (tap out excess flour) or spray generously with baking spray (not cooking spray, it must contain flour or the cake will stick). Set aside.
- In a large bowl (or in the bowl of a stand mixer) whisk together flour, sugars, cocoa powder, cornstarch, baking soda, baking powder, and salt.
- Add butter and oil and stir well until completely combined (mixture will be thick).
- Add eggs, egg yolk, sour cream, and vanilla extract and stir until smooth and well-combined.
- Gradually add hot coffee or hot water and stir until combined. Stir in mini chocolate chips.
- Pour batter into prepared bundt pan and bake on the center rack for 50-55 minutes or until a wooden skewer inserted in the thickest part of the cake comes out with a few fudgy crumbs or clean. Allow to cool for ten minutes then carefully invert onto a cooling rack to cool completely before covering with chocolate glaze.
Chocolate Glaze
- Combine chocolate, butter, and milk in a large microwave-safe bowl. Heat in 30 second increments (stirring well in between) until chocolate and butter are completely melted (mixture may look slightly separated, this is fine).
- Stir in vanilla and salt.
- Add powdered sugar and whisk until smooth. Allow to cool until mixture is still fluid but no longer runny (about 15 minutes) then drizzle over the top of the chocolate bundt cake. Allow glaze to harden before slicing and serving.
Notes
- Use hot coffee or hot water to mix with the batter to enhance the chocolate flavor, with coffee offering a deeper chocolate taste.
- Ensure the bundt pan is generously greased and floured to prevent sticking.
- The chocolate glaze is optional; alternatives like vanilla glaze or classic chocolate ganache can also be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 656 kcal
% Daily Value*
| Serving | 1slice with glaze | |
| Calories | 656kcal | 33% |
| Carbohydrates | 91g | 30% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 76mg | 25% |
| Sodium | 312mg | 13% |
| Potassium | 262mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 68g | 136% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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