Baking a rich, indulgent chocolate cake doesn’t have to be complicated or intimidating. This Dark Chocolate Bundt Cake is the epitome of cozy, comfort-filled baking that’s sure to satisfy your sweet tooth. With a moist, fudgy crumb and a decadent chocolate glaze, this cake is the perfect treat for any occasion. Whether you’re whipping it up for a special celebration or simply craving a slice of heaven, this recipe is a guaranteed crowd-pleaser that will have your guests asking for seconds.
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Why You’ll Love This Rich Dark Chocolate Bundt Cake
This Dark Chocolate Bundt Cake is a true delight for the senses. The deep, intense chocolate flavor is balanced by a tender, moist crumb that melts in your mouth. The addition of rich sour cream and a touch of espresso powder enhances the chocolate notes, creating a velvety, lush texture that’s irresistible. Plus, the classic Bundt shape makes for a stunning presentation, perfect for serving at parties or enjoying as a comforting weekend treat. This cake is a true celebration of the simple pleasures in life – a warm, satisfying dessert that brings people together and spreads a little bit of joy. Whether you’re an experienced baker or a novice in the kitchen, this recipe is sure to become a new family favorite.
Ingredients
To make this decadent Dark Chocolate Bundt Cake, you’ll need a few simple pantry staples. The key ingredients include all-purpose flour, unsweetened cocoa powder, baking soda, salt, unsalted butter, granulated sugar, eggs, sour cream, and a touch of espresso powder to enhance the chocolate flavor. For the rich chocolate glaze, you’ll need dark chocolate, heavy cream, and a pinch of salt. These high-quality, easy-to-find ingredients come together to create a truly indulgent and memorable dessert.
- 2 cups (250g) – All-purpose flour
- 3/4 cup (75g) – Unsweetened cocoa powder
- 1 teaspoon – Baking soda
- 1/4 teaspoon – Salt
- 1 cup (227g) – Unsalted butter, softened
- 1 1/2 cups (300g) – Granulated sugar
- 3 – Eggs
- 1 cup (240g) – Sour cream
- 1 teaspoon – Espresso powder
- 8 ounces (227g) – Dark chocolate, chopped
- 1 cup (240ml) – Heavy cream
- Pinch of salt
Ingredient Substitutions
- Gluten-free flour: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour for a gluten-free version.
- Greek yogurt or kefir: Substitute the sour cream for a tangier flavor profile.
How to Make Rich Dark Chocolate Bundt Cake
Begin by preheating your oven to 350°F (175°C) and thoroughly greasing and flouring a 10-inch Bundt pan. This will ensure your cake releases cleanly from the pan once baked. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined.
Step 1: Prep Work
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes. Then, add the eggs one at a time, beating well after each addition. Next, stir in the sour cream and espresso powder, mixing until fully incorporated.
Step 2: Main Cooking Process
Gradually add the dry ingredients to the wet ingredients, mixing just until no dry pockets remain. Be careful not to overmix, as this can result in a tough, dense cake. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 3: Final Steps/Assembly
Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once the cake is at room temperature, prepare the chocolate glaze. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate. Let the mixture sit for 2-3 minutes, then whisk until the chocolate is completely melted and the glaze is smooth. Drizzle the warm chocolate glaze over the top of the cooled Bundt cake, allowing it to drip down the sides for a beautiful, decadent finish.
Recipe Variations & Tips
- Nutty addition: Fold in a handful of chopped toasted nuts, such as pecans or walnuts, to the batter for a delightful crunch.
- Swirls of flavor: Try swirling in a layer of homemade caramel or a dollop of raspberry jam before baking for a fun twist on the classic.
- Whole grain goodness: Substitute a portion of the all-purpose flour with whole wheat flour or a nut flour, such as almond or hazelnut, for a more wholesome flavor profile.
- Creamy contrast: Top the finished cake with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream for a decadent treat.
Serving & Storage
Serve with: a hot cup of coffee or a glass of cold milk for a cozy, comforting treat. For more dessert presentation ideas, you can also browse inspiring cake photos on DailyCake_ on Pinterest.
Storage: The cake can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 1 week. Frozen slices or the whole cake can be stored for up to 3 months.
Reheat: When ready to serve, simply let the cake come to room temperature before indulging.
Make-Ahead: This Dark Chocolate Bundt Cake can be baked up to 5 days in advance and stored at room temperature, or frozen for up to 3 months.
Nutrition Information
This decadent Dark Chocolate Bundt Cake is a rich, indulgent treat, but it can still be enjoyed as part of a balanced diet. A single slice of this cake provides a satisfying dose of chocolate flavor, with a moderate amount of calories, fat, and carbohydrates. The sour cream in the recipe also adds a boost of protein and calcium.
- Serving Size: 1 slice
- Calories: 345 kcal
- Protein: 5 g
- Carbs: 45 g
- Fat: 19 g
- Sodium: 183 mg
Rich Dark Chocolate Bundt Cake
A decadent Rich Dark Chocolate Bundt Cake that is moist, rich, and perfect for any chocolate lover. This cake is sure to impress at any gathering!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: 🍰 Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 cup dark chocolate chips
Instructions
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla to the dry ingredients. Mix well until combined.
4. Slowly add in the boiling water and stir until smooth.
5. Fold in the dark chocolate chips.
6. Pour the batter into the prepared bundt pan.
7. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Optional: Dust with powdered sugar or drizzle with chocolate ganache before serving.
Notes
For a richer flavor, use high-quality cocoa powder.
Make sure to measure ingredients accurately for the best results.
This cake can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Keywords: chocolate, bundt cake, dessert
Frequently Asked Questions
Can I use a different type of chocolate?
Absolutely! While the recipe calls for dark chocolate, you can certainly experiment with other varieties, such as milk chocolate or semi-sweet chocolate, depending on your personal preferences. Keep in mind that the type of chocolate you use may affect the overall sweetness and intensity of the final cake.
How can I make this cake gluten-free?
To make this Dark Chocolate Bundt Cake gluten-free, simply swap out the all-purpose flour for a gluten-free flour blend. Many store-bought blends, such as Bob’s Red Mill or King Arthur, work well as a 1-to-1 substitute. Be sure to adjust the baking time and texture as needed, as gluten-free flours can sometimes require a bit more moisture or a longer baking time.
Can I make this cake in advance?
Absolutely! This Dark Chocolate Bundt Cake is the perfect make-ahead dessert. You can bake the cake up to 5 days in advance and store it in an airtight container at room temperature. When ready to serve, simply prepare the chocolate glaze and drizzle it over the top. Alternatively, you can freeze the baked and cooled cake for up to 3 months, then thaw at room temperature before glazing and serving.
How do I prevent my Bundt cake from sticking to the pan?
Properly preparing the Bundt pan is the key to ensuring your cake releases cleanly. Be sure to thoroughly grease the pan with butter or non-stick cooking spray, making sure to get into all the nooks and crannies. You can also dust the pan with a light coating of flour or cocoa powder for an extra layer of protection against sticking.
Can I add any mix-ins to the batter?
Absolutely! This Dark Chocolate Bundt Cake is the perfect canvas for all sorts of delicious mix-ins. Consider folding in chopped nuts, dried fruit, or even a swirl of peanut butter or caramel for a fun twist on the classic. Just be mindful of not overfilling the Bundt pan, as the batter will need room to rise.
Currently baking this in the oven and only “jumped to the recipe” rather than reading the whole post…the recipe card is extremely different than the post indicates for ingredients as well as measurements…yikes. No sour cream, no glaze recipe, softened butter vs oil…my goodness. I hope it turns out ok from the recipe card!
Thanks for your comment! The recipe card is the correct, updated version — I’ll be adjusting the post so the details match. I appreciate you pointing it out, and I hope you enjoy the recipe!