The Best Chocolate Bundt Cake
There are only a handful of desserts that I find overly tempting. The Perfect Chocolate Chip Cookie, straight from the oven, DeeDee’s Brownies. Coffee Ice Cream with Bittersweet Hot Fudge and Key Lime Pie, being among the select few. But even then, I am generally satisfied with just a bite or two. So when a cake has me scraping the plate clean and eating a second slice for breakfast the following day, I feel it deserves a “best” moniker.
This Chocolate Bundt Cake, originally from Joy the Baker, is moist, rich and somehow not overly sweet despite the fact that it is enrobed in a thick fudgy glaze. My son noted that it tasted a bit like chocolate banana bread and I can see what he was thinking although I can’t explain why (there’s not a banana to be found). And my friends who ate it (yes, I did share) also thought that the cake was moistened with banana, or possibly apple sauce, but again, no fruit here. There is coffee in the batter and the frosting but I don’t think that will be a flavor that you detect. Somehow, the coffee delivers depth to the chocolate and tames the sweetness with a little bitter.
I don’t want all of these random flavor associations to deter you from making this cake because bottom line, you won’t find a more moist, chocolatey cake out there. And what better way to share the love on Valentine’s Day than with some homemade, decadent, chocolate indulgence? Enjoy!
Chocolate Bundt Cake
A little slice of heaven.
- 1 1/4 c plus 1 Tbls brewed coffee
- 3/4 c unsweetened, good quality cocoa powder (I used Ghirardelli)
- 2 1/4 c sugar
- 1 1/4 tsp Kosher salt
- 2 1/2 tsp baking soda
- 2 large eggs
- 1 egg yolk
- 1 1/4 c plus 1 Tbls buttermilk
- 1 c plus 2 Tbls canola oil
- 2 tsp vanilla extract
- 2 1/2 c plus 2 Tbls all purpose flour, sifted
- 6 oz. unsweetened chocolate (I used Ghirardelli)
- 3/4 c unsalted butter
- 3 c powdered sugar
- 1/2 c sour cream, at room temperature
- 1/4 c brewed coffee, cooled
- 1/4 c half and half or cream
- Preheat the oven to 350 degrees.
- Grease a 10 in round bundt pan. Set aside.
- Place cocoa powder and coffee in a small saucepan and bring to a boil, whisking constantly. Remove from heat and allow to cool.
- In the bowl of a mixer, combine sugar, salt, baking soda, eggs, and yolk.
- Beat on low speed for about 1 minute.
- Add buttermilk, oil, and vanilla and beat for another minute or so.
- Add flour to sugar mixture and beat on medium speed for 2 minutes.
- Add the cooled cocoa/coffee mixture and beat on low speed for another minute.
- Pour into the greased pan and bake for about 50 minutes to 1 hour, or until a toothpick inserted in center comes out clean. Let the cake cool completely (in the pan on a wire rack) before inverting onto serving tray.
- Chop the chocolate into small pieces and add it to a double boiler or heat proof bowl over a pot of simmering water. Melt chocolate, stirring occasionally. (or you can melt in the microwave stirring after each short burst).
- Melt butter in another pan or in the microwave.
- In a small bowl, whisk together the butter and chocolate.
- Add half the powdered sugar and whisk again. The mixture will seem very thick.
- Whisk in sour cream and the remaining powdered sugar. Don’t worry! It will come together!
- Add coffee and cream and whisk together until smooth and glossy. This is a thick, spreadable frosting. If you’d like a more pourable glaze, simply add additional cream, milk, or half and half.
- Cover the cake with the frosting and serve.
- Cake will keep, covered, for several days if you have that sort of will-power.