Description
A chocolate bundt cake with a dense, melt-in-your-mouth texture and chocolate chips, baked in a 6–8 cup (20 cm) bundt pan, for about 8–10 servings.
Ingredients
Chocolate bundt cake
- 144 g (1 cup) Flour – all-purpose
- 36 g (1/3 cup) Cocoa powder – unsweetened
- 1 pinch Salt
- 1/2 tsp Baking soda
- 1 tsp Baking powder
- 120 g (1 stick) Butter – unsalted, softened
- 120 g (1/2 cup) Sugar – granulated
- 90 g (1/3 cup) Brown sugar
- 3 Eggs – room temperature
- 1 tsp Vanilla extract
- 120 g (1/2 cup) Sour cream – or buttermilk or plain yogurt
- 90 ml (1/3 cup) Hot coffee – or hot water
- 100 g (1/3 cup) Chocolate chips – semi-sweet
Chocolate glaze
- 50 g (2 oz) Baking chocolate – chopped
- 50 ml (1/4 cup) Heavy cream – full-fat
- 1 tsp Vegetable oil
Instructions
Chocolate chip bundt cake
- Preheat the oven to 350°F (175°C) and grease a 6–8 cup (20 cm) bundt pan with butter or nonstick spray.
- In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, beat the butter, granulated sugar, brown sugar, and vanilla for 2–3 minutes until smooth and creamy.
- Add the eggs one at a time, mixing briefly after each addition.
- Add the sour cream, then gently fold in the dry ingredients, hot coffee, and chocolate chips with a spatula, just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40–50 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before unmolding onto a serving plate.
Chocolate glaze
- Heat the chopped chocolate, heavy cream, and vegetable oil using a double boiler or microwave, stirring until smooth.
- Let cool slightly, then drizzle over the bundt cake before serving.
Notes
Storage: Store covered at room temperature for 1 day, or refrigerate up to 4 days; bring back to room temperature before serving.
Tips for this recipe
- Use a kitchen scale for accurate measurements and consistent texture
- Do not overmix once the flour is added to keep the crumb tender
- Grease every detail of the bundt pan to ensure clean release
- Use hot coffee to deepen the chocolate flavor without tasting like coffee
- Let the cake cool fully before glazing for a clean, glossy finish
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: bundt cake, cake, Dessert
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 367
- Sugar: 26.8 g
- Sodium: 333.1 mg
- Fat: 20.3 g
- Carbohydrates: 43.3 g
- Protein: 6.5 g
- Cholesterol: 88.8 mg