introduction
This easy Chocolate Bundt Cake is rich and soft. It cooks in one pan. You can make it for a small party or a week night treat. If you like other simple cakes, try this pear almond cake with cream topping for a change.
why make this recipe
You make this cake because it is quick and nice. You do not need hard skills. The cake stays moist for days. It fits a coffee time or a small gift. For more simple cake ideas, see this simple almond cake.
how to make Chocolate Bundt Cake
This cake uses common steps. You melt butter and chocolate, then mix wet and dry parts. You pour the batter into a bundt pan. You bake until a toothpick comes out clean. If you like a softer crumb, you can learn from an almond ricotta cake method that uses an extra egg.
Ingredients :
- 2 cups (250 g) all-purpose flour
- 1 3/4 cups (350 g) sugar
- 3/4 cup (75 g) cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla
- 1 cup (240 ml) hot strong coffee or hot water
- 1/2 cup (115 g) butter, melted
- 4 oz (115 g) dark chocolate, melted (optional for richer cake)
For other chocolate ideas, read this best double chocolate cake guide.
Directions :
- Turn the oven to 350ยฐF (175ยฐC). Grease and flour a 10-inch bundt pan.
- In a big bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat eggs. Add milk, oil, and vanilla. Mix well.
- Add the wet mix to the dry mix. Stir until just mixed.
- Add melted butter and melted chocolate if you use it. Stir in hot coffee or water. The batter will be thin.
- Pour batter into the pan. Tap the pan on the counter to remove air bubbles.
- Bake 45โ55 minutes. Test with a toothpick in the center. It should come out clean or with a few crumbs.
- Let the cake cool 15 minutes in the pan. Then turn the cake out on a rack to cool more.
how to serve Chocolate Bundt Cake
Slice the cake and put on a plate. Dust with powdered sugar or pour simple glaze. Serve with coffee or milk. Add fresh berries or whipped cream if you want.
how to store Chocolate Bundt Cake
Wrap the cooled cake in plastic wrap or store in an airtight box. Keep at room temp for 2โ3 days. Put in the fridge for up to 1 week. You can also freeze slices in a bag for up to 3 months.
tips to make Chocolate Bundt Cake
- Measure flour by spooning it into the cup and leveling it.
- Do not overmix the batter. Mix until you see no dry flour.
- Use hot coffee to wake up the chocolate flavor.
- Grease the pan well, and flour or use a baking spray with flour to help the cake release. For a different sweet touch, read about the Russian honey cake to see a way to add sticky glaze ideas.
variation (if any)
- Add 1 cup chopped nuts for a nut cake.
- Stir in 1 cup chocolate chips for more chocolate.
- Swap coffee with hot water and add 1 tsp espresso powder.
- Make a glaze with powdered sugar and milk for a simple top.
FAQs
Q: Can I use a glass bundt pan?
A: Yes. Watch the bake time. Glass may need a few more minutes.
Q: Can I make this cake without coffee?
A: Yes. Use hot water instead. The cake will still taste good.
Q: How do I know when the cake is done?
A: Insert a toothpick in the center. If it comes out clean or with a few crumbs, it is done.
Q: Can I cut the recipe in half?
A: Yes. Use a smaller pan and check the bake time often.
Q: Can I use oil instead of butter?
A: Yes. Oil gives a moist crumb. Use the same amount.
Chocolate Bundt Cake
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy Chocolate Bundt Cake is rich and soft, perfect for a small party or a weeknight treat.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 3/4 cups (350 g) sugar
- 3/4 cup (75 g) cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup (240 ml) milk
- 1/2 cup (120 ml) vegetable oil
- 2 tsp vanilla
- 1 cup (240 ml) hot strong coffee or hot water
- 1/2 cup (115 g) butter, melted
- 4 oz (115 g) dark chocolate, melted (optional)
Instructions
- Turn the oven to 350ยฐF (175ยฐC). Grease and flour a 10-inch bundt pan.
- In a big bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.
- In another bowl, beat eggs. Add milk, oil, and vanilla. Mix well.
- Add the wet mix to the dry mix. Stir until just mixed.
- Add melted butter and melted chocolate if using. Stir in hot coffee or water. The batter will be thin.
- Pour batter into the pan. Tap the pan on the counter to remove air bubbles.
- Bake for 45โ55 minutes. Test with a toothpick in the center; it should come out clean or with a few crumbs.
- Let the cake cool for 15 minutes in the pan. Then turn the cake out onto a rack to cool more.
Notes
Slice the cake and serve with powdered sugar, glaze, coffee, milk, fresh berries, or whipped cream. Store wrapped in plastic wrap or in an airtight box for 2โ3 days at room temperature or up to 1 week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
