epicurious4.1
Fudgy Chocolate Bundt Cake
Made with coffee for depth and sour cream for richness, this glazed chocolate Bundt cake is perfect for birthdays, holidays, or make-ahead entertaining.
👥 12 Servings⏱️ Prep & Cook: 2h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●mixing bowl
- ●spatula
- ●saucepan
- ●microwave
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven and preheat to 325°. Coat pan with nonstick vegetable oil spray, making sure to cover every crevice. Vigorously whisk 2 cups (250 g) all-purpose flour, 2 cups (400 g) granulated sugar, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. baking powder in a large bowl to combine.
Nonstick vegetable oil spray (for cake pan)(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cups. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tspKosher salt. baking powder1 tsp
3
Whisk 1 cup hot brewed coffee, ¾ cup (63 g) Dutch-process cocoa powder, and ½ cup (1 stick) unsalted butter, cut into small pieces, in a medium mixing bowl until cocoa is dissolved and butter is melted, about ⏱️ 1 minute. Add 2 large eggs, ½ cup sour cream, ½ cup vegetable oil, and 1 Tbsp. vanilla bean paste or vanilla extract and whisk until smooth. Add to dry ingredients and whisk gently until smooth. Scrape cake batter into prepared pan.
(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cupshot brewed coffee1 cuplarge eggs2. vanilla bean paste or vanilla extract1 Tbsp
4
Bake cake until top springs back when gently pressed and a toothpick or other tester inserted into the center comes out with a few moist crumbs attached, 50–⏱️ 60 minutes. Transfer pan to a wire rack and let cake cool in pan ⏱️ 10 minutes. Run a small offset spatula around edges of cake if needed to loosen and invert cake pan onto rack. Let cake cool completely.
5
Chocolate glaze and assembly
6
While the cake is cooling, microwave 4 oz. semisweet chocolate, chopped, or semisweet chocolate chips, 6 Tbsp. unsalted butter, and a large pinch of kosher salt in a medium microwave-safe bowl on high in 15-second bursts, stirring after each, until chocolate and butter are melted, about ⏱️ 30 seconds total. (Alternatively, heat in a heatproof bowl set over a small saucepan of simmering water, stirring often, until melted; do not let bowl touch water.) Let chocolate mixture cool, stirring occasionally, until thickened to a glaze consistency (it should thickly coat a spoon), about ⏱️ 30 minutes, depending on ambient temperature.
(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cups. semisweet chocolate, chopped, or semisweet chocolate chips4 oz. unsalted butter6 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tspKosher salt
7
Drizzle glaze over cooled cake, letting it run down the sides. Sprinkle with flaky sea salt if desired. Let cake sit until glaze is set, at least ⏱️ 30 minutes. Do Ahead: Cake can be made 2 days ahead. Store loosely covered at a cool room temperature. Cooks’ note: If you don’t have a 12-cup Bundt pan, divide the batter between two 8½x4½" loaf pans. The bake time will be the same. Head this way for more of our favorite birthday cake recipes →
(250 g) all-purpose flour2 cups(400 g) granulated sugar2 cupsFlaky sea salt (optional)
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