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bundt cake on a white cake plate
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4.16 from 102 votes

The Best Chocolate Bundt Cake

This really is the best (and thankfully most foolproof) chocolate cake around. With a rich, thick glaze, this little beauty is great the day you make it, but even better after a day or two in the fridge.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Keyword: chocolate cake, party and entertaining, party recipe
Servings: 12 servings
Calories: 726kcal
Author: Jess Smith via Inquiring Chef
Cost: $5.00


  • Mixing Bowls
  • Saucepan
  • Stand Mixer
  • Bundt Pan


Chocolate Cake:

  • 1 ¼ cups + 1 tablespoon Brewed Coffee
  • ¾ cup Dutch Process Cocoa Powder
  • 2 ¼ cups Sugar
  • 1 ¼ teaspoon Salt
  • 2 ½ teaspoon Baking Soda
  • 2 Eggs
  • 1 Egg Yolk
  • 1 ¼ cups + 1 tablespoon Buttermilk
  • 1 cup + 2 tablespoon Canola Oil
  • 1 ½ teaspoon Vanilla Extract
  • 2 ½ cups + 2 tablespoon All Purpose Flour, sifted

Chocolate Glaze:

  • 3 oz Unsweetened Chocolate, roughly chopped
  • 6 tablespoon Unsalted Butter
  • 1 ½ cups Powdered Sugar
  • ¼ cup Sour Cream
  • 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.


Calories: 726kcal | Carbohydrates: 99g | Protein: 10g | Fat: 35g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 518mg | Potassium: 270mg | Fiber: 4g | Sugar: 54g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 5mg