This Devil's food chocolate bundt cake is rich, dark, and moist, yet light and airy made from scratch. Perfect for any occasion, it 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.
Today, I bring you another version of my devil's food chocolate layer cake with ganache. It's a very popular cake with my kids' friends, especially with this chocolate glaze and of course, the shape is so pretty.
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.
About this cake
If you need a quick, 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. 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.
Unlike my other butter-based Devil's food chocolate cake, this is an oil-based cake.
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.
If you don't have a bundt pan you can also make this in two eight-inch round pans, or one 8 inch tube pan.
Ingredients and substitutes
- 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.
Step by step instructions (pin)
- Preheat Oven to 170 C / 340 F.
- Grease and dust an 8 inch (6 cups) bundt pan with soft butter and cocoa powder.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, combine boiling water, cocoa powder, and coffee.
Tip - Use a whisk to ensure there are no lumps.
- Add the sugar and stir until sugar is almost dissolved.
Tip - the heat in the liquid will help melt the sugar and cool it down as well. - Then add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.
- Next, add the flour mixture and combine well.
Tip - Use a whisk to ensure you have no lumps and do not overmix.
- Finally, add the sour cream and combine well.
- Pour batter into the prepared bundt 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. Then, invert onto a cooling rack and let cool completely before you glaze.
Chocolate glaze
- Combine all glaze ingredients in a microwave-safe bowl or double boiler until smooth. Let cool slightly.
- 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.
Frequently asked questions
If stored properly this chocolate cake will last at room temperature for up to 4 days. If stored in the fridge it can last for up to one week. Alternatively, keep it in the freezer for up to a month.
A devil's food chocolate cake is much lighter, fluffier and deeper in color than basic chocolate cake. Most cakes use only cocoa powder mixed with hot water for that deep darker chocolate color.
Yes, you can. Add up to 100 grams or 3 oz of melted cooled chocolate to the batter just before baking.
I would not recommend that. I do have a recipe for the ultimate devil's food chocolate cake frosted with vanilla buttercream and chocolate ganache that uses butter instead of oil. Perhaps it would be best to use that tried and tested recipe.
Save this recipe on Pinterest for later. Tried my recipe? Share it with me, please.
Share a picture of your work with me by uploading an image here below my Image on board.
You can also find a collection of my tutorials and recipes here on Pinterest.
Devil's Food Chocolate Bundt Cake
Print Pin RateDescription
Ingredients
Makes one bundt cake or 2 x 8 inch round cakes
Dry ingredients
- 1 ½ cup (185 g) All-purpose flour
- 2 tsp Coffee instant
- ¾ tsp Baking soda
- ½ tsp Baking powder
- ¼ tsp Salt
Wet Ingredients
- ½ cup (45 g) Cocoa powder
- ½ cup (120 ml) Water hot
- 1 cup (220 g) Light brown sugar
- ⅓ cup (80 ml) Cooking oil
- 2 large Eggs
- 2 tsp Vanilla extract
- ½ cup (120 ml) Sour cream
For the Glaze
- 7 oz (200 g) Semi-sweet chocolate (1 cup)
- 2 tsp Vanilla
- 2 tbsp Light corn syrup
- ¼ cup (60 ml) Fresh whipping cream
Instructions
- Preheat Oven to 170 C / 340 F.
- Grease and dust an 8 inch (6 cups) bundt pan with soft butter and cocoa powder.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. Set aside
- In a large mixing bowl, combine boiling water, cocoa powder, and coffee. Tip - Use a whisk to ensure there are no lumps.
- Add the sugar and stir until sugar is almost dissolved. Tip - the heat in the liquid will help melt the sugar and cool it down as well.
- Then add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.
- Next, add the flour mixture and combine well. Tip - Use a whisk to ensure you have no lumps and do not overmix.
- Finally, add the sour cream and combine well.
- Pour batter into the prepared bundt 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. Then, invert onto a cooling rack and let cool completely before you glaze.
Chocolate glaze
- Combine all glaze ingredients in a microwave-safe bowl or double boiler until smooth. Let cool slightly.
- Pour glaze over the cooled bundt cake. Leave to set for a few minutes before you serve.
- Enjoy!
Recipe Notes
- 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.
- Always wrap cakes well especially after cutting them to prevent them from getting dry.
- When keeping in the refrigerator, place it in sealed silicon or ziplock bag or wrap in plastic wrap.
- If storing in the freezer - first wrap in parchment paper, then place in a freezer-safe bag. Lastly, wrap in foil to prevent it from catching any freezer smells from other food. Always, thaw in the fridge overnight. The parchment paper keeps the condensation on the paper, not the cake.
Other pan suggestions
If you do not want to bake this as a chocolate bundt cake you can also- use this batter to bake a chocolate sheet cake using a 9 x 13 sheet pan.
- You can also make 2 x 8 inch round cakes, or 3 x 6 inch round cakes.
- This batter would also make 15 to 18 cupcakes as I have done here - Devil's food chocolate cupcakes.
Equipment
Nutrition Information
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
Pene
My daughters made this cake today. Absolutely delicious. Moist and dark with a decadent glaze. The whole family loved it. Thanks for another winning recipe.
Veena Azmanov
Ah.. So happy to hear that Pene. My kids love this cake too. Thank you for coming back to write this feedback.