This really, truly is the best chocolate bundt cake going. It’s got a deep not-too-rich chocolate flavor and is topped with a creamy, thick glaze that has just a hint of coffee.
Which is perfect for me. Because, try as I might, baking is never going to be my strongest kitchen skill.
But a great recipe can make a baker out of anyone.
Seriously – try this.
Truth is, I’ve been holding out on you.
This was the cake that saved many a holiday gathering last fall. Including being the crazy centerpiece of our Halloween festivities. But it was always devoured long before I could photograph it for you, sweet friends.
Well today is the day. The day I made it and took some photos.
The day that so many of you East Coasters are cozy inside while several feet of snow fall, I’m declaring it Snowed-In Chocolate Cake Day.
Stay inside, light the fire, pour yourself a glass of wine, and make a cake. This is the one.
You can thank me later.
The Best Chocolate Bundt Cake
- 1 1/4 cups + 1 Tbsp Brewed Coffee
- 3/4 cup Dutch Process Cocoa Powder
- 2 1/4 cups Sugar
- 1 1/4 tsp Salt
- 2 1/2 tsp Baking Soda
- 2 Eggs
- 1 Egg Yolk
- 1 1/4 cups + 1 Tbsp Buttermilk
- 1 cup + 2 Tbsp Canola Oil
- 1 1/2 tsp Vanilla Extract
- 2 1/2 cups + 2 Tbsp All Purpose Flour, sifted
- 3 oz Unsweetened Chocolate, roughly chopped
- 6 Tbsp Unsalted Butter
- 1 1/2 cups Powdered Sugar
- 1/4 cup Sour Cream
- 1/8 cup Brewed Coffee, at room temp
- Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
- Make the Cake: Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
- When the the coffee mixture is nearly cool, combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
- Add buttermilk, oil, and vanilla extract and mix on low for 1 minute. Add flour and mix on medium for 2 minutes. Add cooled coffee mixture and mix on medium for 3 minutes. (Note: The batter will be very runny and should pour easily.)
- Pour into bundt pan and bake until a knife inserted in the middle comes out clean, 60 minutes.
- Let the cake cool completely before flipping it out onto a cake stand. At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
- Make the Glaze: Put chopped chocolate in a heatproof bowl a over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly; or use a double broiler). Heat, stirring frequently, until fully melted.
- In another bowl, melt the butter (I do this in the microwave in 15 second increments, stirring between each).
- Whisk melted butter into melted chocolate until fully incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine.
- Sift in the remaining powdered sugar and whisk until smooth (you'll have to use some elbow grease here!). When fully mixed, the glaze should be thick and shiny.
- Add coffee and whisk again to create a glossy glaze. (A couple times, I've had to add a splash of additional hot water to get the glaze smooth and creamy.)
- Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
- Let the glaze set for at least 1 hour before serving.
It’s not snowing here this weekend, but it’s so cold that only a family breakfast out could save the weekend. Pancakes for all!