Chocolate Bundt Cake
Indulge 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.
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.