This gorgeous Chocolate Bundt Cake has a tender crumb and are packed with intense chocolate flavour. Drizzled with a glossy chocolate glaze over the crown, this jewel-like cake is perfect for any occasion.
From time to time, I have cravings for chocolate cake. The cake doesn’t need to be extravagant, as long it satisfy my cravings and this chocolate bundt cake never disappoints. The bundt pan makes the cake looks extra fancy when in reality, it’s pretty darn easy to make. In my opinion, its totally worth investing in a bundt pan just to make this decadent chocolate cake.
I mean… just look at the luxurious chocolate glaze dripping over the queen chocolate cake. Am I the only one drooling here?
KEY INGREDIENTS TO MAKE THIS CHOCOLATE BUNDT CAKE
Cake flour – use low protein cake flour to achieve a fine, melt-in-the-mouth cake texture
Dutch-processed cocoa powder – gives a deep dark chocolate flavour
Unsalted butter – ensure that the butter is at room temperature and soft. When you poke a finger onto the butter, it should leave a dent.
Sugar – regular fine white sugar works fine
Eggs – ensure eggs are at room temperature for easier emulsification
Buttermilk – if you can’t find buttermilk or just don’t want to spend on a carton of buttermilk just for a cake, you can easily make your own by adding lemon juice to milk. For this recipe, you will need 180ml of buttermilk, so the ratio to make your own buttermilk is 170ml milk mix with 3 teaspoons of lemon juice. Leave it to rest for at least 5 minutes before using
Dark chocolate – use at least 60% to 70% dark chocolate for a deep dark flavour
PRO TIPS FOR MAKING THIS RECIPE
- The worst nightmare is when the cake sticks to the bundt pan. To prevent this, generously grease the bundt pan and dust with flour or cocoa powder all over the insides of the pan. Once cake is out from the oven, allow to sit for 5 to 10 minutes to “set” before removing it from the pan. Remove while the cake is still warm. Cooled cakes tend to stick to the pan. Don’t say I didn’t warn you.
- I used this Nordic Ware Kulgelhopf Bundt for this cake. When it comes to bundt pan, Nordic Ware is my first choice. Good lasting quality and bakes evenly.
- I recommend cracking the eggs into a bowl instead of directly into the batter. This way, you reduce the odds of cracking bad eggs into the bater and ruin the cake. It happens to me before so I never crack eggs directly into the batter ever again.
- Over-mixing the batter will make the cake dry and tough. Avoid that.
- Tap the batter-filled bundt pan on the tabletop a few times to knock out any large air bubbles and to force the batter into the crevices of the bundt pan. Place a piece of folded tablecloth on the surface for tapping. This way, you can protect your expensive bundt pan from scratches and dents.
Can I make this cake ahead of time?
Definitely! But skip the glaze if you plan to keep the cake to serve for another time. This bundt cake keeps well for about a week in the refrigerator. However I only recommend 3 days max at room temperature considering that Singapore’s weather is humid. Always keep the cake in a container covered well to prevent it from drying.
The cake freezes well too. Here’s how I usually freeze my cakes.
- Wrap it with plastic wrap, ensure the cake is fully covered with wrap.
- Follow with a layer of aluminium foil, wrapping the cake all over. This is to prevent the cake from getting “freezer burns”.
- Place the plastic-foil-covered cake into a large zipper bag.
- Use a marker to indicate “best before date” which should be 1 month from the day you bake.
- Now you can keep the cake in the freezer.
To defrost, transfer the cake from freezer to chiller the night before serving.
Let’s talk about the glaze
This is a SUPER EASY 2-ingredient chocolate glaze that take only a minute to prepare. The glaze glams up the cake and best of all, it’s effortless. When refrigerated, the glaze will firm up and looks matte but still very tasty. I recommend to only drizzle the glaze right before serving so that your cake looks all glossy and fancy. I like to add a bit of cointreau to it which not only give the glaze a nice booze, it also adds a bit of citrusy notes which I personally enjoy. Totally optional of course. Or you can play around with the booze you prefer. Think whisky, rum or kirsch.
What to serve with the Chocolate Bundt Cake
Seriously, this cake with a glaze drizzled top is good enough on its own. But I imagine a side of whipped cream with spoonfuls of cherry compote can be inviting and enjoyable. Or simply throw in a few fresh raspberries both for aesthetics and to add some fruity tang to the rich chocolate cake. The cake is best serve at room temperature when the texture will be soft and moist.
Pure indulgence right there!
Pure Indulgence Chocolate Bundt Cake
Chocolate Bundt Cake
- 115 grams cake flour
- 45 grams dutch-processed cocoa powder I used Valrhona
- 1 tsp instant espresso powder
- 1 tsp baking powder
- 170 grams unsalted butter soften, room temperature
- 250 grams fine white sugar
- 1/4 tsp fine sea salt
- 2 eggs lightly beaten
- 1 tsp pure vanilla extract
- 180 ml buttermilk
- 110 grams finely chopped dark chocolate 60% to 70%
- 110 grams semi-dark chocolate between 55% to 60%
- 100 grams heavy whipping cream
- 1 tsp cointreau optional
Chocolate Bundt Cake
- Preheat the oven to 180C. Generously grease the insides of your bundt pan with either soften butter or oil spray. Dust insides of the bundt pan with flour or cocoa powder and knock out any excess powder. You only need a light coating.
- Sift together the flour, cocoa powder, espresso powder, and baking powder in a bowl. Whisk to combine. Set aside. - This is your dry mix (A).
- In the mixer bowl, add soft butter, sugar, and salt. Using a paddle attachment, beat at medium speed until creamy and pale. About 3 minutes.
- Turn mixer speed down to low, drizzle in lightly beaten eggs slowly. Increase speed to medium low, mix well for about 1 minute or until all the eggs has been well incorporated. Add vanilla extract, mix on low speed for a few seconds. Stop the mixer.
- Add your dry mix (A) in 3 parts. Start by adding 1/3 of dry mix (A) and mix on low speed for 10 seconds. Alternate with half of the buttermilk and mix on low speed for another 10 seconds. Repeat this process with remaining dry mix (A) and buttermilk.
- Remove bowl from mixer. Using a silicon spatula, fold the batter a few times to ensure all the ingredients are mixed well without any traces of flour. Do not overmix.
- Pour all the batter into your prepared bundt pan. Using the spatula to smooth out the top. Place a folded table cloth on the table. Tap the bundt pan on the cloth a few times to knock out large air bubbles and to ensure all the batter fill into the crevices.
- Bake the cake for 45 to 50 minutes. Baking time may varies depending on the shape and material of your bundt pan. Check at 40 minute mark by inserting a cake tester or satay stick into the center of the cake. If it comes out clean, remove from the oven. If not, bake for another 5 to 10 minutes.
- Allow the cake to cool on the wire rack for 10 minutes before unmoulding. Then cool the cake completely before drizzling the glaze.
- Finely chop the chocolates and place in a heatproof bowl.
- Heat cream until bubbles form around the sides of the pan. Do not boil. Remove from heat and pour hot cream into the bowl of chopped chocolates.
- Leave for about a minute before gently stirring with a rubber spatula. You should get a smooth glossy mixture.
- Add cointreau only after the glaze has cooled down, if using.
- Drizzle from the top crown of the cooled bundt cake by going around in zigzag method. Leave it to set for a few minutes before serving.
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @vanillynbakery on Instagram. I’d love to see your lovely bakes!
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