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chocolate bundt cake

Pure Indulgence Chocolate Bundt Cake

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.
Prep Time 25 mins
Cook Time 45 mins
Course Dessert
Servings 8

Ingredients
  

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%

Chocolate Glaze

  • 110 grams semi-dark chocolate between 55% to 60%
  • 100 grams heavy whipping cream
  • 1 tsp cointreau optional

Instructions
 

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.

Chocolate 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.
Keyword chocolate