There’s something absolutely magical about a slice of homemade chocolate bundt cake—it’s the kind of dessert that makes everyone at the table pause and ask for the recipe. This isn’t just any chocolate cake; it’s the BEST chocolate bundt cake recipe that delivers rich, moist chocolate flavor in every single bite, with a stunning presentation that looks like you spent hours in the kitchen.
I’ve been perfecting this recipe for years, testing different ratios of cocoa powder, adjusting baking temperatures, and experimenting with various mix-ins to create the ultimate chocolate bundt cake. The secret? A combination of melted chocolate and high-quality cocoa powder that creates an incredibly deep, complex chocolate flavor. This cake is tender and moist thanks to the addition of hot coffee (which enhances the chocolate notes without making it taste like coffee) and a touch of sour cream for added richness.
What makes this chocolate bundt cake recipe so special is how forgiving it is. Even if you’re a beginner baker, you’ll have success because the batter is thick and stable, and the baking time is generous. The bundt pan creates those beautiful fluted edges that make this cake look bakery-worthy, and the crumb is so tender it practically melts on your tongue.
You can serve this chocolate bundt cake plain, dusted with powdered sugar for an elegant look, or topped with a simple chocolate glaze that pools into those gorgeous grooves. It’s perfect for dinner parties, potlucks, birthday celebrations, or honestly, just because it’s Tuesday and you deserve chocolate cake. The recipe makes enough to serve 12-16 people, and it stays moist and delicious for up to four days when stored properly.
If you’re looking for other decadent chocolate desserts, you might also love our rich and creamy chocolate mousse or our indulgent chocolate lava cakes. For those who enjoy chocolate in unexpected ways, try our chocolate chili recipe for a sophisticated sweet-and-savory experience.
Baking this chocolate bundt cake is also a wonderful opportunity to explore Bon Appétit’s chocolate cake techniques and Serious Eats’ baking science for even deeper understanding. For professional tips, check out New York Times’ chocolate layer cake guide which offers valuable insights applicable to bundt cakes.
Let’s dive into creating this spectacular chocolate bundt cake that will have everyone asking for seconds!
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 ounces semi-sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
- 1 cup hot strong brewed coffee or hot water
- Non-stick cooking spray or butter for bundt pan
- Flour for dusting bundt pan
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 12-cup bundt pan by generously coating it with non-stick cooking spray, making sure to get into all the fluted crevices. Dust lightly with flour, tapping out any excess. This step is crucial for a clean release.
- In a small microwave-safe bowl, combine the chopped semi-sweet chocolate with 2 tablespoons of hot water. Microwave in 30-second intervals, stirring between each interval, until the chocolate is completely melted and smooth. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps in the cocoa powder by pressing any clumps against the side of the bowl with a spoon. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale. This creaming process incorporates air into the batter, which helps the cake rise.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and the cooled melted chocolate, mixing until the batter is evenly colored and the chocolate is fully incorporated. You should have a dark, glossy mixture.
- Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream in two additions, starting and ending with the dry ingredients. Mix after each addition just until combined. Do not overmix.
- Slowly pour in the hot coffee while mixing on low speed. The batter will be thin and pourable, which is exactly what you want. The hot coffee helps the chocolate flavor bloom and creates a more tender crumb.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
- Place the bundt pan in the preheated oven and bake for 50-55 minutes. The cake is done when a toothpick inserted near the center comes out with just a few moist crumbs. The top should spring back when lightly touched.
- Remove the cake from the oven and let it cool in the pan for 20 minutes. This cooling time allows the cake to set slightly so it releases cleanly from the pan.
- Place a wire cooling rack or serving plate over the top of the bundt pan. Carefully invert the pan and the rack together, then slowly lift the bundt pan away from the cake. If the cake doesn’t release, run a thin knife around the edges and try again.
- Allow the cake to cool completely on the rack, about 1-2 hours, before adding any glaze or frosting. This ensures the glaze doesn’t melt off.
Pro Tips
Cocoa Powder Quality: Use unsweetened cocoa powder, not instant chocolate drink mix. Dutch-process cocoa powder will give you a darker, more sophisticated flavor compared to natural cocoa powder.
Coffee Enhancement: The coffee doesn’t make the cake taste like coffee—it amplifies the chocolate flavor. You can use hot water if you prefer, though the coffee is highly recommended.
Chocolate Selection: Don’t skip the chopped chocolate. The combination of melted chocolate plus cocoa powder creates a more complex, richer chocolate flavor than using either alone.
Bundt Pan Preparation: This step cannot be overlooked. A poorly prepared pan results in the cake sticking and tearing. Invest in quality non-stick cooking spray and take time to coat every crevice.
Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. Ovens can vary significantly, and an oven that’s too hot will create a peaked cake with cracks.
Baking Time: Start checking your cake at the 48-minute mark. Baking times vary based on oven type and altitude. Underbaked is better than overbaked—the residual heat will continue cooking the cake slightly.
Glazing Options: A simple chocolate glaze made from melted chocolate and heavy cream poured over the cooled cake creates an elegant presentation. Alternatively, dust with powdered sugar for a classic look.
Storage: Store the cake covered at room temperature for up to three days, or refrigerate for up to four days. You can also wrap individual slices in plastic wrap and freeze for up to three months.
Serving Suggestions: Serve with fresh berries, whipped cream, or vanilla ice cream. A cup of strong coffee or espresso pairs beautifully with this rich chocolate cake.
Scaling: This recipe can be halved to make a 6-cup bundt pan or standard 9-inch round cakes. Reduce the baking time by 5-10 minutes if using smaller pans.
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