This is hands-down the BEST chocolate bundt cake recipe! It is pure chocolate indulgence, ultra-moist, loaded with gooey chocolate chips, and topped with an easy chocolate glaze. And it's easy to make! Lovers of chocolate everywhere will absolutely adore this cake!
Today we say goodbye to the year 2020(sadly), and what a crazy year it's been!! Aside from the obvious, Michael got out of the Navy (medical early retirement), we sold our house (end of February - right before ish hit the fan), lived with my parents for a few months, and then we moved to Minnesota. It's my first time living anywhere other than Southern California! Apparently driving in the snow is hard? I honestly had no idea. Anyways, Meals by Molly has been the #1 thing in my life that has kept me sane, and for my last recipe post of the year, I wanted something really special. Something like this chocolate bundt cake. Tomorrow we eat healthy, today we eat cake!
What You Need to Make Chocolate Bundt Cake:
- 9 or 10" bundt pan: This is the one I used
- Butter and flour: For greasing and coating the pan. Nothing can ruin an otherwise perfect bundt cake more than not being able to get it out of the pan! To make sure it comes out effortlessly, generously rub butter (shortening will also work) all over the inside of the pan, then add some flour and swirl it around to coat all of the butter. Turn the pan upside down and tap it gently to get rid of the excess flour.
Key Ingredients for Chocolate Cake:
- All-purpose flour: Measure correctly. Stir the flour in the bag to fluff it up and then lightly spoon it into your measuring cup and level it off with the flat side of a knife.
- Baking powder and baking soda: Leaveners that help the cake to rise.
- Why use both? Recipes that use both baking powder and baking soda usually contain an acidic ingredient (buttermilk, sour cream, lemon juice, etc.) that reacts with the baking soda and creates carbon dioxide. The carbon dioxide causes the cake to rise but isn't always strong enough to lift the cake by itself, so baking powder steps in and provides the extra rising power the cake needs.
- Butter: Unsalted and softened to room temperature. You will need 1 cup (2 sticks) of butter. Leave it out at room temperature for at least 1 hour, or cut it into pieces to speed up softening. Properly softened butter should be firm but easily pliable when pressed in.
- To control the amount of salt in the recipe it's always best to use unsalted butter. If all you have is salted butter leave out the added salt in the recipe.
- Eggs: Room temperature. Room temperature eggs mix more easily and evenly in the batter. Take the eggs out of the fridge at least 30 minutes before using them (no more than 2 hours), or you can quickly bring them to room temperature by placing them in a bowl of lukewarm (not hot!) water for 5-10 minutes.
- Sour cream: I love the addition of sour cream because it adds a ton of moisture and richness to the cake without making the batter too thin. If you would like to substitute the sour cream you can use plain Greek yogurt.
- Cocoa powder: I used dutch-processed cocoa powder (Hershey's Special Dark). It produces a fudgier, darker-colored cake than natural cocoa powder does, but either one can be used.
- Hot coffee: Regular or decaf, brewed as strongly as you'd like. Mixing the cocoa powder with coffee enhances and intensifies the chocolate flavor. You won't be able to taste the flavor of the coffee at all, but if you'd prefer not to use it you can use boiling water instead.
- Chocolate chips: Semi-sweet or milk chocolate chips folded into the batter adds a delicious gooey element throughout the cake!
How to Make Chocolate Bundt Cake:
- Preheat your oven to 350° and grease and flour your bundt pan.
- Whisk the dry ingredients in a medium bowl and set aside.
- In a larger bowl, use a hand-held electric mixer or use a stand mixer with a paddle attachment to cream the butter with sugar until light and fluffy. Add eggs, 1 at a time, and mix until just combined after each. Add vanilla extract and sour cream and mix until smooth.
- In a small bowl whisk the cocoa powder with hot coffee or boiling water until smooth and add to the wet ingredients.
- Add the dry ingredients to the wet ingredients and whisk until smooth. Fold in the chocolate chips and pour the batter into the prepared pan.
- Bake for 45 minutes. A toothpick inserted into the center should come out clean.
- Once the pan is cool enough to hold, cover it with a large plate and flip the pan over to invert the cake onto the plate.
Chocolate Glaze:
This cake is so moist on its own that it really doesn't need any sort of frosting to help it out, that being said a chocolate glaze never hurt anything!
To make it, simply heat some heavy cream with melted butter and a little vanilla extract until the cream is just starting to boil. Pour it over some coarsely chopped chocolate and stir until the chocolate is melted and the glaze is smooth. Spoon the glaze over the cake, do this carefully so the glaze doesn't spill over the sides of the plate. You can also serve individual slices with a little more glaze if desired.
More Cake Recipes:
📖 RECIPE
Chocolate Bundt Cake
This is hands-down the BEST chocolate bundt cake recipe! It is pure chocolate indulgence, ultra-moist, loaded with gooey chocolate chips, and topped with an easy chocolate glaze. Plus it's so easy to make! Lovers of chocolate everywhere will adore this cake!
Print Pin RateServings: 16 people
Equipment
- 9 or 10" bundt pan
- butter and flour, for greasing and coating the pan
Ingredients
- 2 and ½ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (2 sticks), softened to room temperature
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoon vanilla extract
- ¾ cup full-fat sour cream
- ⅔ cup dutch-processed cocoa powder
- 1 cup hot coffee (regular or decaf or 1 cup boiling water)
- 1 cup semi-sweet chocolate chips
Chocolate Glaze:
- 4 oz. bar semi-sweet baking chocolate, coarsely chopped
- ½ cup heavy whipping cream
- 1 tablespoon salted butter
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
- Generously grease the inside of the bundt pan with butter. Add flour to the pan and swirl it around to coat all of the butter. Turn the pan upside down and tap it gently to get rid of any excess flour.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a larger bowl, use a hand-held electric mixer or use a stand mixer with a paddle attachment to cream the butter with sugar until light and fluffy. Add the room temperature eggs, 1 at a time, and mix until just combined after each. Add the vanilla extract and sour cream and mix until smooth.
- In a small bowl whisk the cocoa powder with the hot coffee or boiling water until smooth and add to the wet ingredients.
- Add the dry ingredients to the wet ingredients and whisk until smooth. Fold in the chocolate chips and pour the batter into the prepared pan.
- Bake for 45 minutes. A toothpick inserted into the center should come out clean.
- Once the pan is cool enough to hold, cover it with a large plate and flip the pan over to invert the cake onto the plate.
- Make the chocolate glaze: Melt the butter with the heavy cream in a medium pot. Stir in the vanilla extract and heat until the cream is just starting to boil.
- Pour the cream mixture over the chopped chocolate and stir until the chocolate is melted and the glaze is smooth. Carefully spoon the glaze over the chocolate bundt cake. Top with more chocolate chips if desired and use a large serrated knife to slice and serve the cake.
Nutrition
Calories: 430kcal | Carbohydrates: 55.1g | Protein: 5.4g | Fat: 22.5g | Saturated Fat: 13.8g | Cholesterol: 77mg | Sodium: 189mg | Potassium: 216mg | Fiber: 1.8g | Sugar: 35.3g | Calcium: 58mg | Iron: 2mg
Anonymous
Looks luscious!