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slices of homemade chocolate bundt cake on a serving platter
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Chocolate Bundt Cake

Fudgy, rich, and moist, this Chocolate Bundt Cake is a surefire hit with any chocolate-loving crowd. It’s also super easy, with no stand mixer or decorating skills required.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Author Tessa Arias

Ingredients

For the cake:

  • 8 ounces (227 grams) bittersweet chocolate, finely chopped
  • 1 cup (85 grams) Dutch-processed cocoa powder
  • 1 teaspoon instant espresso
  • 1 cup boiling water
  • 2 cups (400 grams) lightly packed light brown sugar
  • 1 ½ cups (191 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1 cup (227 grams) full-fat sour cream, at room temperature
  • ½ cup (112 grams) neutral oil
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon melted shortening or Baker’s Joy, for greasing pan

For the ganache²:

Instructions

Make the Cake:

  • Preheat the oven to 350°F.
  • In a medium heatproof mixing bowl, add the chocolate, cocoa powder, and espresso powder.
  • Pour hot water over mixture. Cover and let stand for 5 minutes.
  • Whisk the mixture gently until smooth, then set aside to cool until just warm (95-98°F).
  • In a large bowl, whisk together the brown sugar, flour, salt, and baking soda, breaking up any clumps.
  • Whisk the sour cream, oil, eggs, and vanilla into the cooled chocolate mixture until smooth.
  • Making a well, pour the wet mixture into the center of the dry flour mixture and use a spatula to gently fold ingredients together until just combined and no flour pockets remain. Do not overmix.
  • Spray a 12-cup Bundt cake pan generously with Baker’s Joy or brush with melted shortening, using a pastry brush to brush the spray or shortening into every nook and cranny of the pan. Immediately pour the cake batter into the prepared bundt pan.
  • Bake the cake for 50-55 minutes, or until a toothpick comes out with moist crumbs.
  • Let the cake cool on a wire rack for 10 minutes, then turn it out onto a platter and let it cool completely. If your cake doesn’t release, run a thin spatula around the inner tube to help.

Make the Ganache:

  • In a small saucepan, heat the cream and corn syrup over medium heat until hot.
  • Remove from heat and add the chocolate, whisking until smooth. Let cool until thickened.
  • Drizzle over the cake. Allow to set at room temperature for about 10 minutes before serving. For an extra fudgy cake, serve chilled.

Video

Notes

This cake uses baking soda, not baking powder. The acidity from the sour cream activates the soda, giving the cake just enough lift while keeping it moist and fudgy. Adding baking powder isn’t necessary and could change the texture.
Melted shortening or Baker’s Joy are the best choices to grease a bundt pan, as aerosol nonstick sprays can harm the coating and leave a stubborn residue that’s hard to clean. Avoid using salted or unsalted butter, as its milk solids can also cause cakes to stick.
For a sweeter dark chocolate topping, try this alternate glaze recipe instead:
Ingredients:
  • 1 cup (125 grams) powdered sugar
  • 2 tablespoons (11 grams) cocoa powder
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
  • Pinch of salt
Instructions:
  1. Sift powdered sugar and cocoa into a small bowl. 
  2. Whisk in milk, vanilla, and salt until smooth.
  3. Drizzle onto cooled cake and let set, 15-20 minutes.

Recipe Link

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