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.
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.
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).
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, and longer if kept in the fridge.
- It can also be frozen for a month or more.
Frequently asked questions
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.
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.
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.
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.
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.
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Description
Ingredients
Makes one bundt cake or 2 x 8 inch round cakes
Dry ingredients
- 190 grams (1.50 cups) All-purpose flour
- 2 tsp (2 tsp) Coffee instant
- 3/4 tsp (0.75 tsp) Baking soda
- 1/2 tsp (0.5 tsp) Baking powder
- 1/4 tsp (0.25 tsp) Salt
Wet Ingredients
- 50 grams (0.50 cups) Cocoa powder
- 120 ml (0.50 cups) Water hot
- 220 grams (1 cups) Light brown sugar
- 120 ml (0.50 cups) Cooking oil
- 2 large (2 large) Eggs
- 2 tsp (2 tsp) Vanilla extract
- 120 ml (0.50 cups) Sour cream
For the Glaze
- 200 grams (7.00 oz) Semi-sweet chocolate (1 cup)
- 2 tsp (2 tsp) Vanilla
- 2 tbsp (1.00 oz) Light corn syrup
- 120 ml (0.5 cups) Fresh whipping cream
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.
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
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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.
Kajal Gupta
Hi Veena,
I love your cake recipes which are easy and delicious. Request you to suggest a chocolate cake recipes with ganache filling and frosting that can be used under fondant.
Thanks
Veena Azmanov
Hey Kajal. Here you can find all my chocolate cake recipes. Use any butter-based chocolate cake which should be great for ganache and fondant.
Kajal Gupta
Thanks and what other cakes/ flavours can be used for fondant cake. I am a beginner in cake making and would love to know about it. Please share the link to those recipies too.
Veena Azmanov
Sorry for the late reply, Kajal. All the cakes are well organized on the blog. If you look under Bake you will see caked divided into layer cakes, coffee cakes. If you browse around you will see all these recipes
Liz
I tried this for my sons bday ,for him to take to school for his friends. Hence I did not pour the glaze. But it tasted fabulous on its own. A few slices left in a tin still tastes good and is soft afyer 4 days.This recipe is a keeper.
Only issue was that the bundt patten was not smooth. Next time will take extra care to grease the tin and dust with cocoa pwd mixed with a little flour.
Veena Azmanov
Thank you so much Liz. So happy to hear you enjoyed this recipe. Yes, the cake is delicious even without the glaze. My kids love it too. Thank you so much for coming back to write this feedback. Love getting feedback on my recipes. Have a great day.
Sweta Tandon
Ma'am please whole wheat flour use kar sakte hai
Veena Azmanov
Hey Sweta. I have not tried whole wheat flour but you can try and let us know how it was. Thanks
Nithya
Hi Veena. Huge fan of your work and the details you give every single time for the recipes.
I had a question- what are the weight of the eggs. In India, mostly the weight of the eggs are around 30 grams. Please please let me know what the average weight of the eggs in this recipe or otherwise that you would normally use.
Thankyou so so so much.
Veena Azmanov
Hey Nithya.Thank you so much. Glad you like my recipes and detailed post. Ah, 30 grams is small eggs not large. I use large eggs for baking and these are about 50 to 60 grams each. 50 grams would be a good average to calculate.
Nithia
Thankyou so much
Roline
Your cake looks delicious. I should get myself a pan like that.
I notice your recipe calls for 50 grams of cocoa but the cup measure is a 1/4 cup. According to my conversion table 50 grams of cocoa equals 1/2 a cup.
Veena Azmanov
Hey Roline. Yes, it is 1/2 cup cocoa powder 50 grams. Thanks
Andrea Metlika
It's so beautiful and sounds delicious! I could definitely eat this up!
Veena Azmanov
Thank you, Andrea.
Pam Greer
Oh my goodness that cake is a show stopper! Thanks to all your tips, I can't wait to try it!
Veena Azmanov
Thank you, Pam.
Natalie
What a beautiful chocolate cake. The texture is just amazing. It looks so flavorful and moist. I bet this goes perfectly with cup of tea. I must save this recipe to give it a try. Absolutely delicious!
Veena Azmanov
Thank you, Natalie. It definitely is a moist cake.
Tayler Ross
My family gobbled up this cake as soon as it was finished! No leftovers to speak of! Thanks for sharing!
Veena Azmanov
Thank you, Tayler. So happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much
Jacqueline Debono
What a beautiful cake. I love the shape and the glaze! Definitely want to try this recipe. Saving for later!
Veena Azmanov
Thank you, Jacqueline.
Matt Ivan
Such a gorgeous cake and love how you did the glaze!
Veena Azmanov
Thank you, Matt
Tara
So rich and delicious!
Veena Azmanov
Thank you Tara
Lisa Bynum
I am a fan of a bundt pan too! Layer cakes are so fussy and sheet cakes just don't have the same WOW factor. Bundt cakes are a good happy medium. The chocolate glaze on this cake is making me drool!
Veena Azmanov
I love sheet pans too but Bundts are really beautiful
Sonila
This is the perfect treat!! Love anything with chocolate:)
Veena Azmanov
Me too. Thanks, Sonila.
Tawnie Kroll
Loving all these tips and tricks thank you!
Veena Azmanov
Thank you, Tawnie