Double Chocolate Bundt Cake
An easy, moist double chocolate bundt cake with a rich icing is the perfect treat to have on hand anytime. Top with whipped cream and fresh berries for an elegant dessert or snack to have with your afternoon coffee or tea.
About this Double Chocolate Bundt Cake recipe:
This cake is extra special for a birthday or just for that chocoholic in your life. I almost always use a bit of coffee or espresso when baking with chocolate. Coffee notes bring out the chocolate and elevate the flavor. Pour the rich ganache over the cake and top with a little extra or whipped cream. I love serving this with fresh berries on the side.
This is a perfect cake for a beginner baker. There is just measuring and flouring the pan to contend with. It’s really almost fool proof. Be certain to let the cake cool before trying to release it from the pan. Rushing will cause the cake to tear.
Ingredients in this recipe:
- all purpose flour
- sugar
- baking soda & baking powder
- kosher salt
- unsweetened Dutch Process cocoa powder- see my favorite brands below
- bittersweet or semi-sweet baking chocolate
- espresso powder or coffee
- vanilla extract- buy premium Pine & Palm Kitchen vanilla HERE
- butter
- heavy cream
- eggs
- sour cream or full fat greek yogurt
Equipment need for this Double Chocolate Bundt Cake Recipe:
- 10-12 cup bundt pan. Buy my favorite by Nordic Ware HERE
- microwave proof bowl
- whisk
- large mixing bowl
- small saucepan
- heat proof bowl to melt the chocolate
- rack for cooling the cake
- rimmed baking sheet to collect the icing
7 more amazing chocolate recipes to try:
Pro-tips for a perfect bake:
- This recipe calls for coffee or espresso. I almost always save my leftover morning coffee and keep a jar in the fridge. It’s delicious for making “pick me up mocha smoothies” in the afternoon or for when I need coffee for baking. Keep instant espresso powder in your pantry- perfect for this recipe.
- I actually prefer using softened butter to grease my baking pans. Cooking spray is very easy, but can “pool” in the edges of the bundt pan and cause the cake to taste burnt.
- Give your flour a sniff test- flour can spoil. If you have not baked in a while, check your flour for freshness. Replace if it smells “off” or rancid. My favorite baking flours are Wheat Montana Premium White, King Arthur Unbleached Cake Flour or all-purpose flour, or Gold Medal All Purpose Flour
- Cake flour is not required for this recipe- all purpose flour is just fine.
- Kosher or fine sea salt works in this recipe.
- Make certain your oven has reached 350 degrees before you pop the cake in the oven.
See more tips in the baking notes below:
Favorite chocolate for this recipe:
Two types of chocolate are in this recipe-
In the cake, I use Unsweetened Dutch Processed cocoa powder. I use Dutch Process because it has a higher fat content and creates a richer, darker cake. My favorite brands are : Bensdorp– order online through the King Arthur Website, Droste– available in the baking section of better grocery stores like Met Market, Whole Foods and Fresh Market, or Ghirardelli – available at most grocery stores.
I do not use Hersey’s Special Dark cocoa powder. It make the cake a bit chalky.
Cocoa powder is shelf stable for 1-3 years. If it’s been a minute since you pulled out your cocoa powder- consider buying a new bag.
For the icing, I use a bittersweet or semi-sweet baking chocolate. This is sold in bars. My favorite brands are Baker’s Unsweetened, Guittard Collection Etienne and Ghirardelli 100% Cacoa. Most of these are available at your local grocery store.
Ingredients
- 2 cups All Purpose Flour
- 2 cups sugar
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp fine sea salt
- 1 cup brewed espresso or coffee
- 16 TBSP (OR 1 cup- 2 sticks) unsalted butter, softened
- 3/4 cup unsweetened Cocoa powder, Dutch Process preferred
- 2 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream or Greek full fat yogurt
For the icing
- 4 oz bittersweet or semi-sweet chocolate, chopped into small pieces
- 1/2 cup heavy cream
For the pan
- cocoa powder
- flour
- cooking spray
Instructions
- Pre-heat oven to 350 degrees. Spray a 10-12 cup bundt pan generously with cooking spray. Coat the pan with 1 TBSP of flour and 1 TBSP of coca powder. Shake to remove excess. Set aside. The cocoa powder will keep your bundt cake from having white splotches from dusting with flour alone.
- Place the butter, coffee and cocoa powder in a microwave proof bowl. Heat until the butter has melted. Whisk until smooth to combine. Let rest for 5-10 minutes.
- Combine the sugar, baking powder, baking soda, salt and flour in a large bowl. Whisk well to remove any lumps.
- Spoon the cooled butter & chocolate mixture into the flour mixture. Mix well. Then add in the eggs, vanilla and finally the sour cream or yogurt. Whisk until well combined, but do not over-mix or you will have a tough cake.
- Pour into the prepared bundt pan. Bake at 350 for 55 minutes or until a long toothpick or skewer inserted in the center of the cake comes out clean.
- Le the cake rest on a wire rack for 5-10 minutes. Invert and the cake will release. Let cool completely before icing on the wire rack.
For the Icing
- Place chocolate in a heat proof bowl. Heat the heavy cream until just steaming in a small saucepan on the stove. Pour the hot cream over the chocolate. Let rest for 1-2 minutes, then whisk until smooth. Pour chocolate over cake and let set at least 10 minutes before serving.
