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 30 minutes to bake.
Makes one10 to 12 cup bundt cake or 2 x 9-inch round cakes
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.
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.
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
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