Devil’s Food Chocolate Bundt Cake with Chocolate Glaze

The Ultimate Chocolate Bundt Cake with Chocolate Glaze – Video Recipe

This Devil’s food chocolate bundt cake is a rich, dark, and moist, yet light and airy chocolate cake made from scratch. Perfect for any occasion. This chocolate cake is delicious on its own, and yet, it can also be topped with a velvety smooth chocolate glaze that you won’t want to miss. This recipe is simple and easy to make in less than 10 minutes with a baking time of about 50 minutes.

The Advantages of a Bundt Pan

Today, I bring you another chocolate cake. And it’s a devil’s food chocolate cake. I have previously shared with you a similar recipe as a layer cake with ganache. And yet, when I make it for family and friends I like to make it in a bundt pan. Since it looks so nice, and I don’t have to decorate it. Also, it’s a very popular cake with my kids’ friends, especially with that glaze and of course, the shape.

Hence, I think this is my new favorite cake pan, which never fails to get complimented on. And I also think a bundt pan is a great way to display cake when you want to keep it simple.

So, if you need a quick, gloriously delicious chocolate cake, this is it! Moist, rich, and light in texture with a tender crumb. In addition, it’s topped with a decadent chocolate glaze that’s perfect for any occasion. And it takes only minutes to prepare the batter, and a little less than an hour to bake. Have it warm out of the oven or the next day with the chocolate glaze.

And I make it in a bundt pan so I don’t have to fuss around. You can have this cake on its own, and yet that chocolate glaze just takes it to whole new chocolate heaven. And if you don’t have a bundt pan you can also make this in two eight-inch round pans, or one 8 inch ring pan.

Do I have to bake it in a bundt pan? Can I bake it in a round pan?

A bundt pan is a great way to add a little extra pizzazz to your cake. Can you imagine cutting a chocolate cake baked in a round baking pan without frosting? That same cake baked in a bundt pan looks a lot different when cutting. Having said that they both taste just as delicious. You can also bake this in two 8 inch round pans or one 8-inch ring pan.

Can I replace the oil with butter in this recipe?

You can also make a butter-based devil’s food chocolate cake, and yet the process to make it will be different. I have shared that with you in my layer cake devil’s food chocolate cake with chocolate ganache butter-based cake recipe here.

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Let’s Talk Ingredients and Substitutes (Save/Pin)

• Flour – I use regular all-purpose flour, plain flour (maida), for most of my cakes. Because it is easily available and usually on hand in most households.
• Oil – You want to use cooking oil like canola, sunflower or grapeseed. One that does not have any strong flavor.
• Brown sugar – The molasses in the brown sugar contributes to the soft texture, as well as a rich flavor.
• Eggs – Always use large size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide on large eggs weighs between 50 to 60 grams. We have only two eggs in this batch, so make it two good large eggs.
• Sour cream – This can be made at home if you can’t find it near you. Here’s how you make homemade sour cream. And if you must, you can also use buttermilk, which again can be made at home in just five minutes. The sour cream contributes to that tender crumb you get in cakes, and of course, adds more richness.
• Hot water – This melts the cocoa powder and gives this cake that deep, almost black color when baked. It also makes the cake structure lighter which works perfectly for dessert style cakes.

Useful Tips and Tools

• A simple bowl, whisk and spatula with a little extra effort will do the trick.
• Personally, I believe in measuring ingredients by weight, therefore, I rely on my kitchen scale.
• The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to use them when baking rather than trying to guess measurements.
• Bundt pans are a great investment when you want to make something effortlessly impressive and not decorated. A plain cake in a round pan gets a whole new look when added to a bundt pan. And I highly recommend buying good quality bundt pans, since they give you defined patterns that look pretty, rather than a washed out pattern. And my go-to brand for bundt pans or baking is usually Nordic, and yet there are quite a few other good brands as well.
• Lastly, every oven works differently. So the baking times are just guidelines. Hence, if the cake bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. And all you need to do is adjust the temperature accordingly.

How to Make a Chocolate Bundt Cake – The Ultimate Devil’s Food Chocolate Bundt Cake (Save/Pin)

Method

Prepare

• Preheat Oven to 170 C / 340 F.
• Grease and dust an 8 inch (6 cups) bundt pan with cocoa powder.

Combine dry ingredients

• Combine flour, baking powder, baking soda, and salt.
• Set aside until ready to use.

Combine some wet ingredients

• Add boiling water to the cocoa powder and coffee.
• Stir to combine, making sure there are no lumps.
• Add the sugar and stir until sugar is almost dissolved.
• Then add the oil.
• Followed by the eggs.
• Lastly, add the vanilla extract.

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Combine wet and dry ingredients

• Add the wet ingredients to the dry ingredients.
• Use a whisk to ensure there are no more lumps.
• Lastly, add the sour cream or yogurt and combine well – (we add it now to prevent lumps).

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Bake

• Pour batter into the prepared pan.
• Bake in the center rack for about 50 to 60 minutes, or until a skewer inserted into the center comes out clean.
• Let cool in the pan for 10 minutes.
• Once cooled, invert onto a cooling rack and let cool completely before you glaze.

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Glaze

• Combine all glaze ingredients in a microwave-safe bowl.
• Melt at 50% power until smooth and velvety.
• Pour glaze over the cooled bundt cake.
• Leave to set for a few minutes before you serve.
• Enjoy!

Storage

• The cake will stay fresh for up to four days at cool room temperature, and longer if kept in the fridge.
• It can also be frozen for a month or more.

10 Tips to Successfully Baking a Cake from Scratch (Recipe included)

Learn how to bake a cake from scratch every single time with these 10 tips, step-by-step progress pictures, video tutorial, and more than 50 cake recipes. Understand cake ingredients and how they work before you can use them to get the best results with desired outcomes. This article is going to make you a better baker.

Frequently asked questions

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Devil’s Food Chocolate Bundt Cake

Author: Veena Azmanov

5 from 14 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Calories: 394kcal

$25

Adjust Servings Here: 12 servings

Description

This Devil's food chocolate bundt cake is a rich, dark, and moist, yet light and airy chocolate cake made from scratch. Perfect for any occasion. This chocolate cake is delicious on its own, and yet, it can also be topped with a velvety smooth chocolate glaze that you won't want to miss. This recipe is simple and easy to make in less than 10 minutes with a baking time of about 50 minutes.

Equipment /Tools

• Stainless steel mixing bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Spatula
• Heritage Bundt Pan
• Baking Tray
• Oven

Ingredients

Makes one bundt cake or 2 x 8 inch round cakes

Dry ingredients

• 190 grams All-purpose flour
• 2 tsp Coffee instant
• 3/4 tsp Baking soda
• 1/2 tsp Baking powder
• 1/4 tsp Salt

Wet Ingredients

• 50 grams Cocoa powder
• 120 ml Water hot
• 220 grams Light brown sugar
• 120 ml Cooking oil
• 2 large Eggs
• 2 tsp Vanilla extract
• 120 ml Sour cream

For the Glaze

• 200 grams Semi-sweet chocolate
• 2 tsp Vanilla
• 2 tbsp Light corn syrup
• 120 ml Fresh whipping cream

Metric – US customary

ADJUST SERVINGS HERE – 12 servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare

• Preheat Oven to 170 C / 340 F.
• Grease and dust an 8 inch (6 cups) bundt pan with cocoa powder.

Combine dry ingredients

• Combine flour, baking powder, baking soda, and salt.
• Set aside until ready to use.

Combine some wet ingredients

• Add boiling water to the cocoa powder and coffee.
• Stir to combine making sure there are no lumps.
• Add the sugar and stir until sugar is almost dissolved.
• Then add the oil.
• Followed by the eggs.
• Lastly, add the vanilla extract.

Combine wet and dry ingredients

• Add the wet ingredients to the dry ingredients.
• Use a whisk to ensure there are no more lumps.
• Lastly, add the sour cream – combine well. (we add it now to prevent lumps)

Bake

• Pour batter into the prepared pan.
• Bake in the center rack for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.
• Let cool in the pan for 10 minutes.
• Once cooled, invert onto a cooling rack and let cool completely before you glaze.

Glaze

• Combine all glaze ingredients in a microwave-safe bowl.
• Melt at 50% power until smooth and velvety.
• Pour glaze over the cooled bundt cake.
• Leave to set for a few minutes before you serve.
• Enjoy!

Storage

• The cake will stay fresh for up to four days at cool room temperature, longer if kept in the fridge.
• It can be frozen for a month or more.

Recipe Video

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Nutrition Information

Calories: 394kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 169mg | Potassium: 255mg | Fiber: 3g | Sugar: 27g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2.7mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – Bundt Cake, chocolate, Devil’s Food

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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