Chocolate Bundt Cake ~ a rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover!
I’m embarrassed to tell you how many times I’ve made this cake. And, I’m not sure if all that tweaking was necessary or if I just wanted to make it again, and again. Either way, this final version (originally adapted from a recipe on Cook’s Country) is a keeper!
Cook’s Country shared an amazing tip/trick to ensure perfect cake release from your favorite bundt pan. I’ve tried it twice with great results so I’ll never skip this step when making a chocolate cake … never, ever, ever again. Just ask my family what the cake looked like when I didn’t use this method. When I served it at the last family dinner, we had to scoop it into bowls – one big giant mess! Sometimes vegetable sprays are worthless, just saying. This Nordic Ware Bundt Pan has a wonderful finish but the intricate design can cause problems if the pan is not well greased.
The method is simple; melt butter in a small bowl in the microwave. Stir in cocoa powder then brush the interior of the pan with the butter mixture using a pastry brush. Although it takes a few minutes to ‘paint’ the interior, it’s worth every minute to ensure a great release. Brilliant! Shortcuts don’t always work in baking!
One of my favorite things about this cake is the not-too sweet flavor. It’s chocolatey for sure, but not at all cloyingly sweet. The chocolate glaze is made with semi-sweet chocolate chips but you can use dark or milk chocolate if you prefer. Personally I don’t think you will want to skip the raspberries – they’re the perfect garnish in both color and taste. The tart, bright flavor really shines through so have extra on hand when serving.
This recipe has been adapted to fit a 10-cup Bundt pan but it will work fine in a 12-cup pan too.
TIP: The only way you can go wrong with this cake, is to over-bake it. It goes from ‘not-done-yet’ to ‘dry’ in about 5 minutes so keep a close watch on it. Test for doneness at the least amount of baking time. If the skewer or toothpick is covered with wet batter, then bake another 2-3 minutes and check again. Moist crumbs are what you want – but don’t assume it needs 5 more minutes – because it probably doesn’t. Just saying!
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A rich, moist, not too sweet cake with plenty of chocolate flavor and a little tang from the buttermilk. Drizzle with a simple glaze, or a dusting of powdered sugar for an easy, make-ahead cake sure to please your favorite chocolate lover!
- 2 tablespoons unsalted butter, melted
- 2 tablespoons unsweetened, natural cocoa powder
- 2/3 cup unsweetened, natural cocoa powder
- 4 ounces bittersweet chocolate, chopped
- 1/4 teaspoon instant espresso powder
- 2/3 cup boiling water
- 3/4 cup well shaken buttermilk
- 1 1/2 cups unbleached all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 10 tablespoons unsalted butter, room temperature
- 1 1/2 cups light brown sugar, packed
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 2/3 cup heavy cream
- pinch of salt
Combine the melted butter and cocoa powder in a small bowl and stir until smooth. Using a pastry brush, paint the interior of a 10-cup Bundt pan with the mixture making sure to get it in the deep crevasses. If the butter hardens, microwave 5 or 10 seconds to melt and continue to brush on the pan. Set aside.
Set the oven rack to the lower-middle position and preheat to 350 degrees.
Combine 2/3 cup of cocoa, the chopped chocolate, and espresso powder in a heat proof bowl. Pour the boiling water over the chocolate and whisk until smooth. Set aside to cool. Once cool, stir in the buttermilk (before adding to the remaining batter.)
In a small mixing bowl, whisk together the flour, salt and baking soda. Set aside.
If using a stand mixer, fit with the paddle attachment. Beat the butter, sugar and vanilla on medium-high speed until pale and fluffy. Reduce the speed to medium and add the eggs one at a time beating for 30 seconds after each addition. Scrape down the sides of the bowl with a spatula after two eggs have been added, taking care to reach down to the bottom of the bowl as well.
Reduce the speed to medium-low and add 1/3 of the flour and half the chocolate-buttermilk mixture. Blend just until incorporated. Scrape the bowl well and add 1/2 of the remaining flour and all the remaining chocolate-buttermilk mixture. Blend again just until incorporated. Add the last of the flour and beat on medium-low until the batter is well blended, about 30 seconds.
Pour the batter into the prepared pan and smooth the top evenly. Bake for 43-45 minutes or until a wooden skewer comes out with a few crumbs but no wet cake. Do not over bake the cake as it may end up dry and crumbly.
Remove from the oven and cool on a rack for 15-20 minutes. Turn the cake out onto a parchment lined wire rack to cool completely.
Add the chocolate chips to a medium bowl. In a small saucepan, heat the cream and salt to a simmer. Pour the hot cream over the chocolate chips and set aside for 60 seconds. Stir until the chocolate is completely melted. Cool for a few minutes then drizzle over the cake as desired. Garnish with fresh raspberries. If desired, sprinkle the cake with powdered sugar in place of the chocolate glaze.
Store the cake in an airtight container at room temperature or in the refrigerator for longer storage.
Recipe adapted from Cook's Country
Here are a few of our favorite tools used when making this lovely Chocolate Bundt Cake:
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Chocolate cakes are always a great choice when you need a dessert that will feed a crowd. Our Chocolate Hazelnut Mousse Cake is a terrific, light and delicious show-stopping dessert everyone loves. We absolutely adore this delicious Guinness Chocolate Cake – you won’t believe how delicious it is! Maybe beer does make everything better 🙂
I really want to
devour try this Cold Chocolate Snacking Cake from The View from Great Island. Who wouldn’t love a cake you can snack-on right out of the refrigerator!? Love this One Bowl Chocolate Cake from Valerie’s Kitchen too – so many delicious recipes, so little time! These individual Hot Chocolate Pudding Cakes from Seasons & Suppers must be fantastic. They look wonderful and I can’t wait to try them.
Thanks so much for stopping by! Have a wonderful weekend.