Moist and chocolaty, this chocolate bundt cake is a real treat. And with a thick, fudgy glaze it's every chocolate lover’s dream. The chocolate batter takes just 10 minutes to mix and 50 minutes to bake.
Table of Content
A simple chocolate cake is a must-have recipe on hand. And while I have more than a dozen different chocolate cake recipes, this is one that I come back to over and over again. There is so much you can do with this cake batter.
Why make this chocolate cake
- This moist chocolate bundt cake is a dream! It’s easy to make and full of chocolate flavor that's superb for special occasions.
- The batter takes only 10 minutes to combine and you don't need any special equipment like electric mixers or stand mixer.
- Most of the ingredients in this recipe are simple pantry staples or easy to find.
- I baked this cake in a bundt pan, but you can also pour this cake batter into 2 x 8-inch round cakes to make a layer cake or one 9 x 13 sheet pan for a sheet cake, or one 9 x 4 loaf pan for a chocolate loaf cake.
- I dressed this bundt with a wonderful chocolate glaze made with chocolate chips, but you can also use other frosting recipes like a chocolate ganache, or sugar glaze.
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 - While most cakes use unsalted butter, this cake works best with cooking oil. Use flavorless cooking oil like canola, sunflower or grapeseed.
- Sugar - I've used both white and brown sugar. The molasses in the brown sugar contributes to the soft texture, as well as a rich flavor.
- Cocoa powder - I use dutch process unsweetened cocoa powder for this batter. But you can also use regular cocoa powder.
- Eggs - Always use large-size eggs when baking unless specified. The size of eggs varies significantly these days so as a guide large eggs weigh between 50 to 60 grams. We have only two eggs in this batch, so make it two good large eggs.
- Buttermilk - You can also use store-bought buttermilk, but you also make your own at home in just five minutes. Yogurt is also a great substitute for buttermilk or sour cream.
- 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.
Chocolate bundt cake recipe
- Preheat Oven to 350°F / 177°C / Gas Mark 4
- Prep pan - Grease and dust a 10-12 cup bundt cake pan with soft butter or cooking spray and cocoa powder.
- Coffee - In a large mixing bowl, combine boiling water and coffee. And set aside.
- Wet ingredients - In a medium bowl, whip the eggs with buttermilk, cooking oil, and vanilla extract. Then, add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.
- Dry ingredients - Combine white sugar, brown sugar, flour, baking powder, baking soda, and salt. Set aside
- Wet to dry ingredients - Pour the mixture of liquid ingredients into the dry ingredients and combine well. Then, add the hot coffee and combine until you have a smooth batter with no lumps.
Pro tip - Use a whisk to ensure you have no lumps and do not overmix.
- Bake - Pour batter into the prepared bundt pan. Bake in the center rack for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a wire rack and let cool completely before you glaze.
- Prep glaze - Combine and heat all glaze ingredients in a microwave-safe bowl or small saucepan over medium heat until smooth. Let cool slightly.
- Glaze cake - Pour glaze over the cooled bundt cake. Leave to set for a few minutes before you serve.
- Enjoy!
Variations
- Raspberry chocolate cake - Add 7 oz (200 grams) fresh raspberries to the batter and top with delicious raspberry fruit filling as a sauce.
- Strawberry chocolate cake - Drop dollops of strawberry fruit filling in between the chocolate cake batter in the bundt pan (or 8-inch cake pan).
- Bailey's chocolate cake - Substitute the coffee in the recipe with bailey's Irish cream or butterscotch Irish cream.
- Chocolate chip bundt cake - Add 1 cup of dark or white chocolate chips to the batter before pouring it into the bundt pan to make a chocolate chip bundt cake.
- Chocolate bundt cake with sour cream - Substitute buttermilk or yogurt in the recipe with sour cream.
- Chocolate bundt cake with ganache - Use chocolate ganache or white chocolate ganache as a glaze.
- Chocolate bundt cake with Creme Anglaise - My favorite way to serve a slice of chocolate cake is with Creme Anglaise sauce.
Tips for success
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Cocoa powder is very light and while the measure is small the quantity is not little so do not add more cocoa powder. It can make the cake very dense.
- Crack each egg separately in a bowl before adding them to the rest of the ingredients. This will ensure no eggshells in the batter and prevent any accidental addition of bad eggs to the whole batch.
- Always use fresh baking soda and baking powder. These do have a long shelflife but can go bad. (read Baking Powder vs. Baking Soda
- This is an easy recipe and does not really need an electric mixer. I use a bowl and whisk. However, if you do use a stand mixer make sure not to overmix.
- The batter requires the use of hot coffee. This helps dissolve the cocoa powder in the batter which gives the cake a lovely deep dark chocolate color. Since we are using oil it does not affect the texture or consistency of the batter.
- This cake uses a 10 -12 cup bundt pan, half the recipe for a 6-cup bundt pan. See other pan sizes below in the recipe card.
- Always use a rubber or silicone spatula to scrape the bottom and sides of the bowl. This will ensure the batter is well mixed.
- 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 it in the refrigerator, place it in sealed silicon or ziplock bag or wrap it in plastic wrap.
- If stored 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.
More chocolate cake recipes
Frequently asked questions
How long will this chocolate bundt cake keep?
If stored properly, this chocolate cake will last at room temperature for up to 4 days. And if stored in the fridge, it can last for up to one week. Alternatively, keep it in the freezer for up to a month.
What other glaze can I use for this cake?
You can also use a sugar glaze - use 2 cups of powdered sugar with a few tablespoons of milk or cream. Make sure you have a thick consistency and pour over the cake.
What is the difference between a bundt cake and a regular cake?
The cake batter for both these can be the same. The only difference is the pan you can bake in. I baked this cake in a bundt pan but you can also pour this cake batter into 2 x 8-inch cakes to make a layer cake or one 9 x 13 sheet pan for a sheet cake or one 9 x 4 loaf pan for chocolate loaf cake
Printable Recipe
Chocolate Bundt Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 394kcal
Adjust Servings Here: 12 servings
Description
Moist and chocolaty, this chocolate bundt cake is a real treat. And with a thick, fudgy glaze it's every chocolate lover’s dream. The chocolate batter takes just 10 minutes to mix and 50 minutes to bake.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Makes one10 to 12 cup bundt cake or 2 x 9-inch round cakes
Dry ingredients
- 2 cup (250 g) All-purpose flour
- 1 cup (200 g) White sugar
- 1 cup (220 g) Light brown sugar
- 1 cup (86 g) Cocoa powder
- 2 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
Wet Ingredients
- 2 large Eggs
- ⅔ cup (160 ml) Buttermilk
- 1 cup (240 ml) Hot water (or hot coffee)
- 2 teaspoon Coffee (instant (ionly f using water) )
- ⅓ cup (80 ml) Cooking oil
- 2 teaspoon Vanilla extract
For the Glaze
- 7 oz (200 g) Semi-sweet chocolate (or chocolate bar)
- 2 teaspoon Vanilla extract
- 2 tablespoon Light corn syrup
- ¼ cup (60 ml) Heavy cream
Instructions
- Preheat Oven to 350°F/177°C/ Gas Mark 4
- Prep pan - Grease and dust a 10- 12 cup bundt cake pan with soft butter or cooking spray and cocoa powder.
- Coffee - In a large mixing bowl, combine boiling water and coffee. And set aside.2 teaspoon Coffee, 1 cup Hot water
- Dry ingredients - Combine white sugar, brown sugar, flour, baking powder, baking soda, and salt. Set aside.2 cup All-purpose flour, 1 cup White sugar, 1 cup Cocoa powder, 2 teaspoon Baking soda, 1 teaspoon Baking powder, ½ teaspoon Salt, 1 cup Light brown sugar
- Wet ingredients - In a medium bowl, whip the eggs with buttermilk, cooking oil, and vanilla extract. Then, add the oil followed by the eggs and vanilla. Combine well making sure to break the eggs and incorporate well.2 large Eggs, ⅔ cup Buttermilk, ⅓ cup Cooking oil, 2 teaspoon Vanilla extract
- Wet to dry ingredients - Pour the mixture of liquid ingredients into the dry ingredients and combine well. Then, add the hot coffee and combine until you have a smooth batter with no lumps.Pro tip - Use a whisk to ensure you have no lumps and do not overmix.
- Bake - Pour batter into the prepared bundt pan. Bake in the center rack for about 50 to 60 minutes or until a toothpick inserted into the center comes out clean.bundt pan
- Cool - Let cool in the pan for 10 minutes. Then, invert onto a wire rack and let cool completely before you glaze.
- Prep glaze - Combine and heat all glaze ingredients in a microwave-safe bowl or small saucepan over medium heat until smooth. Let cool slightly.7 oz Semi-sweet chocolate, 2 teaspoon Vanilla extract, 2 tablespoon Light corn syrup, ¼ cup Heavy cream
- Glaze cake - Pour glaze over the cooled bundt cake. Leave to set for a few minutes before you serve.
- Enjoy!
Recipe Notes & Tips
- 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 stored 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 9 inch round cakes, or 3 x 6 inch round cakes.
- This batter would also make 15 to 18 cupcakes
Nutrition Information
Calories: 394- kcalCarbohydrates: 47- gProtein: 5- gFat: 21- gSaturated Fat: 8- gCholesterol: 55- mgSodium: 169- mgPotassium: 255- mgFiber: 3- gSugar: 27- gVitamin A: 270- IUVitamin C: 0.1- mgCalcium: 65- mgIron: 2.7- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Mandy
Which is it? 30 minutes to bake or 50? 3 eggs or 2. Massive contradictions are replete through the recipe, the video, the pictures and the description. A very dry cake.
Veena Azmanov
Mandy, It is 50 mins to bake a 10-cup bundt cake and only 30 mins to bake a 6inch bundt cake.
If overbaked the cake will of course be dry. The best test is always to use a toothpick in the center of the cake. If it comes out clean it's ready. If not bake a few minutes more.
The eggs I had were really small so yes, I had to use 3 eggs in the video. It is always best to follow the written recipe.
anju
sorryi didnt get what you mean by i/2 cup white sugar in gms 100 but again brown sugar 1/2 cup 225 gm and coco powder again 1/2 cip but 45 gm...how can all be 1/2 cup but diff in gms
Veena Azmanov
Anju - its 100 grams of white sugar, 100 grams of brown sugar, and 43 grams of cocoa powder. Thanks
anju
thanks..i was confused bcos of 1/2 cup mentioned in all three although in gms it was different...but i must say ur recipe yielded a very moist and flavourful cake...thanks..
Veena Azmanov
Thank you, Anju. Happy you enjoyed it.
Natalie
I'm going to bake this cake this afternoon. Looks delicious, and really beautiful with that glaze. The texture is perfect. Can't wait to serve it to my husband for Valentine's Day date night. Thanks!