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Chocolate Bundt Cake

Chocolate Bundt Cake

  • Author: admin
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free (if using gluten-free flour blend)

Description

Chocolate Bundt Cake is a rich and moist dessert that perfectly balances deep chocolate flavors with a tender crumb and elegant Bundt shape. Ideal for celebrations, cozy gatherings, or everyday indulgence, this cake features high-quality cocoa, buttermilk for moisture, and a hint of coffee to intensify chocolate notes. Its versatility allows easy customization with nuts, spices, fruits, or dairy-free options, making it a timeless favorite that impresses every time.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free flour blend)
  • ¾ cup cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 ¾ cups granulated sugar
  • ¾ cup vegetable oil or melted butter
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or sour cream
  • 1 cup hot coffee or espresso

Instructions

  1. Prepare Your Pan and Preheat Oven: Grease your Bundt pan thoroughly with butter or non-stick spray, then lightly dust it with flour to ensure the cake releases cleanly. Preheat your oven to 350°F (175°C) so it reaches the ideal temperature when your batter is ready.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour (or gluten-free flour blend), cocoa powder, baking powder, baking soda, and salt. Whisk well to combine and avoid lumps for a smooth batter.
  3. Combine Wet Ingredients: In another large bowl, beat granulated sugar with vegetable oil or melted butter until creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract followed by the buttermilk or sour cream to add moisture and tenderness.
  4. Incorporate Coffee and Dry Mix: Slowly add the hot coffee or espresso to the wet ingredients, stirring gently. Gradually fold in the dry ingredients until just combined. Avoid overmixing to keep the cake tender.
  5. Bake and Cool: Pour the batter evenly into the prepared Bundt pan. Bake for 45 to 55 minutes, or until a toothpick inserted near the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

  • Use room temperature eggs and dairy for better batter consistency and cake rise.
  • Thoroughly grease and flour the pan to prevent sticking and ensure easy removal.
  • Measure flour by spooning and leveling to avoid a dense cake.
  • Use fresh cocoa powder for maximum chocolate flavor potency.
  • Allow the cake to cool completely before slicing to prevent crumbling.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 350 kcal
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 65mg

Keywords: Chocolate Bundt Cake, moist chocolate cake, chocolate dessert, bundt cake recipe, gluten-free chocolate cake, homemade chocolate cake

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Find it online: https://dishesbyme.com/chocolate-bundt-cake/