The Best Ultimate Chocolate Bundt Cake Recipe 2025
ndulge in the decadence of this Ultimate Chocolate Bundt Cake—a dessert that combines rich cocoa flavor with a moist, tender crumb. Perfect for celebrations or a cozy night in, this cake is sure to impress.
Table of Contents
Why You’ll Love This Chocolate Bundt Cake
- Deep Chocolate Flavor: Enhanced by high-quality cocoa powder and a luscious chocolate ganache.
- Incredibly Moist Texture: Thanks to the addition of sour cream and oil, each bite melts in your mouth.
Elegant Presentation: The Bundt pan creates a beautiful shape that’s perfect for glazing and serving.
- Simple Preparation: No need for complex techniques—just mix, bake, and enjoy!
Chocolate Bundt Cake
Ingredients
- Baking spray
- 2 1/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cups unsweetened cocoa
- 2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp baking powder
- 2 large eggs
- 1 cup whole buttermilk
- 1 cup strong brewed coffee, cooled
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 3/4 cup heavy whipping cream
- 1 cap semisweet chocolate chips
- 2 tsp coffee liqueur (such as Kahlúa)
- Chopped toasted pecans, for garnish
Instructions
- Prepare oven and cake pan:Preheat oven to 350°F. Coat a 10- to 12-cup Bundt pan with baking spray, and set aside.
- Combine dry ingredients:Whisk together flour, sugar, cocoa, baking soda, salt, and baking powder in a large bowl.
- Finish batter:Whisk together eggs, buttermilk, coffee, oil, and vanilla in a separate medium bowl until combined. Add oil mixture to flour mixture, stirring until combined.Pour batter into prepared pan.
- Bake cake:Bake in preheated oven until a wooden pick inserted in center comes out clean, 45 to 55 minutes.Let cool in pan on a wire rack 10 minutes. Invert cake onto rack; remove pan, and let cool completely, about 2 hours.
- Make glaze:Heat cream in a small saucepan over medium, stirring often, until it just begins to steam, about 3 minutes. Remove from heat, and immediately pour over chocolate chips in a medium-size heatproof bowl. (Do not stir.) Let stand 2 minutes; gently stir until chocolate is melted and mixture is smooth. Stir in coffee liqueur until combined.
- Pour glaze on cake and add pecans:Place cake on a wire rack set inside a large rimmed baking sheet. Drizzle or pour chocolate mixture over top of cooled cake as desired. Before chocolate mixture sets, sprinkle with pecans. Store cake in an airtight container in refrigerator or at room temperature up to 3 days.
Pro Tips for the Perfect Chocolate Bundt Cake
- Use Room Temperature Ingredients: This ensures a smoother batter and even baking.
- Grease the Pan Thoroughly: Use a non-stick spray or butter and flour to prevent sticking.
- Cool Before Inverting: Allow the cake to cool in the pan for 15-20 minutes to set properly.
- Enhance with Ganache: Drizzle a rich chocolate ganache over the cooled cake for added indulgence.
Serving Suggestions
- With Fresh Berries: The tartness of berries complements the rich chocolate flavor.
- A Dollop of Whipped Cream: Adds a light, airy contrast to the dense cake.
- Dusting of Powdered Sugar: For a simple yet elegant finish.
Storage and Shelf Life
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keeps well in the fridge for up to a week.
- Freezing: Wrap slices individually and freeze for up to 3 months.
Frequently Asked Questions (FAQs)
Q: Can I use Dutch-processed cocoa powder?
A: Yes, but it may affect the leavening. Adjust baking soda or use baking powder accordingly.
Q: Can I make this cake gluten-free?
A: Substitute with a gluten-free flour blend. Ensure it’s a 1:1 replacement for best results.
Q: How do I prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the Bundt pan, ensuring all crevices are covered.
Final Thoughts
This Ultimate Chocolate Bundt Cake is a showstopper that combines ease of preparation with a rich, indulgent flavor. Whether you’re celebrating a special occasion or simply craving a chocolate treat, this cake is sure to satisfy.
Happy Baking!
