Moist Chocolate Bundt Cake
Print Pin VideoIf you’re a chocolate lover, this Chocolate Bundt Cake is about to be your new favorite treat! Rich, moist, and deeply chocolaty, it’s baked to perfection in a classic bundt pan and topped with a silky chocolate fudge frosting that takes it to the next level!
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Chocolate Bundt Cake
- 2½ cups (300 g) all-purpose flour
- 1 cup (100 g) unsweetened cocoa powder - Dutch-processed preferred
- 2½ tsps baking powder
- 1½ tsps baking soda
- 1¼ tsps salt - or ¾ tsp if using salted butter
- 1¼ cups (250 g) soft light brown sugar
- 1¼ cups (250 g) white granulated sugar
- 1 cup (240 g) whole milk - room temperature
- ⅓ cup (75 g) unsalted butter - melted
- ¾ cup (155 g) unflavored vegetable oil - I use canola oil
- 3 large eggs
- 1 tbsp vanilla extract/essence
- 1 cup (240 g) strong hot coffee - 1½ tbsp instant coffee in 240g hot water or use espresso
Chocolate Fudge Frosting
- ½ cup (113 g) heavy cream
- 1¼ cups (200 g) semi-sweet chocolate - I use 50% dark chocolate
- ½ cup (113 g) unsalted butter
- ½ cup (85 g) powdered sugar - also known as icing/confectioners' sugar
- ¼ tsp instant coffee powder
- ¼ tsp salt - omit if using salted butter
- 2 tsps unsweetened cocoa powder - Dutch-processed preferred
- 1 tsp vanilla extract/essence
Instructions
Chocolate Bundt Cake
- Set your oven rack in the lower third of the oven and preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan). Very generously grease and flour a 12-cup bundt pan, or use a baking spray or cake release that has flour in it (I use my homemade cake release to grease my pan). Set aside for now.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt. Using a whisk, mix until well combined and set aside for now.
- In a large bowl add in brown sugar, white sugar, milk, melted butter, unflavored vegetable oil, eggs and vanilla. Using a whisk, mix until well combined.
- Add in presifted dry ingredients from earlier to the wet ingredients and mix with a whisk until just combined. Do not overmix.
- Pour in hot coffee and mix with a whisk until well combined. The mixture should be smooth, but avoid overmixing.
- Transfer batter to prepared pan. Give the pan a little shake to help the batter settle into all the corners, then tap it lightly on the counter twice to release any large air bubbles. Bake for 50 minutes, or until a skewer or thin knife inserted into the thickest part of the cake comes out clean or with a few moist crumbs.
- Once ready, allow the cake to cool in the cake tin for 45 minutes, before turning it out onto a wire rack to finish cooling (see note 2 if your bundt cake doesn't come out).
Chocolate Fudge Frosting
- Place a saucepan over low heat and add in heavy cream, chocolate, butter, powdered sugar, coffee, salt, cocoa powder, and vanilla. Stir until just melted and smooth (do not let it simmer or boil). Once smooth, immediately take it off the heat.
- Strain frosting through a sieve into a heatproof bowl. Let cool at room temperature until it thickens.
- Spread frosting over cooled cake, then slice and serve.
Video
Notes
Note 1. If using a convection oven that has a fan function, bake at 160°C (320°F) as the fan function bakes food faster.
Note 2. Once the cake has had some time to cool, it should release easily from the bundt pan with a gentle shake. If it’s sticking, it may be due to insufficient pan preparation. Try running a knife along the inner and outer edges of the pan to help loosen the cake. You can also try placing a hot, damp cloth over the bundt pan which may help release any stuck edges.
Nutrition
Calories: 745kcal | Carbohydrates: 88g | Protein: 8g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 566mg | Potassium: 366mg | Fiber: 5g | Sugar: 59g | Vitamin A: 683IU | Vitamin C: 0.1mg | Calcium: 141mg | Iron: 4mg
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
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