Chocolate Bundt Cake

Chocolate Bundt Cake is a delicious dessert that brings rich flavors and moist texture together in a beautiful shape. This cake is perfect for any occasion, whether it’s a birthday, family gathering, or just a sweet treat at home. The combination of chocolate and coffee enhances its flavor, making it irresistible.

Why Make This Recipe

Making Chocolate Bundt Cake is a fantastic choice for anyone who loves chocolate. It’s easy to prepare and uses common ingredients found in most kitchens. Plus, the bundt shape makes it look impressive, so it’s great for serving guests or celebrating special moments. The added chocolate ganache glaze gives the cake a luxurious finish that everyone will love.

How to Make Chocolate Bundt Cake

Ingredients:

10 oz (280g) all-purpose flour
4 oz (115g) cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
8 oz (225g) unsalted butter, room temperature
7 oz (200g) brown sugar
7 oz (200g) granulated sugar
3 large eggs, room temperature
8 oz (225ml) buttermilk, room temperature
8 oz (225ml) strong coffee, cooled
4 oz (115g) vegetable oil
1 tablespoon vanilla extract
6 oz (170g) mini chocolate chips (optional)
10 oz (280g) semi-sweet chocolate, chopped
6 oz (170ml) heavy whipping cream
2 oz (60g) corn syrup
2 teaspoons dark rum or vanilla extract
7 oz (200g) vegetable shortening or margarine

Directions:

Prepare the Chocolate Cake Goop: In a large bowl, mix together the vegetable shortening, vegetable oil, flour, and cocoa powder until smooth. Brush this mixture onto your bundt pan to prevent sticking.
Preheat your oven to 350°F (177°C). Grease the bundt pan again with the cake goop.
In one bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix the buttermilk, vegetable oil, cooled coffee, and vanilla extract.
In a stand mixer, cream the butter with brown and granulated sugars until light and fluffy. Add the eggs one at a time. Gradually mix in the dry ingredients and wet ingredients alternately. If you want, fold in the mini chocolate chips.
Pour the batter into the prepared bundt pan and bake for 45-55 minutes until a toothpick comes out clean.
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
To make the Chocolate Ganache Glaze, heat the heavy cream until it simmers. Pour it over the chopped chocolate and whisk until smooth. Stir in corn syrup and dark rum or vanilla extract. Let it cool slightly before pouring it over the cooled cake.
The cake can be stored at room temperature for 2-3 days.

How to Serve Chocolate Bundt Cake

Serve the Chocolate Bundt Cake sliced with a drizzle of the ganache glaze on top. You can also add a scoop of vanilla ice cream or whipped cream for a delightful combination.

How to Store Chocolate Bundt Cake

Store the cake at room temperature in an airtight container for up to 2-3 days. If you want to keep it longer, you can refrigerate it, but be sure to let it come to room temperature before serving.

Tips to Make Chocolate Bundt Cake

Make sure all ingredients are at room temperature for a better result.
Do not overmix the batter; mix just until combined.
Use high-quality cocoa powder and chocolate for the best flavor.
Allow the cake to cool completely before adding the ganache to avoid melting it.

Variation

You can add nuts, such as walnuts or pecans, to the batter for extra crunch. You could also use different types of chocolate chips or swap the vanilla extract for almond extract to change up the flavor profile.

FAQs

1. Can I use different types of flour?
Yes, you can use whole wheat flour or gluten-free flour, but the texture may vary.

2. Can I freeze the Chocolate Bundt Cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.

3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done.

Enjoy baking and indulging in this rich Chocolate Bundt Cake!