Chocolate Bundt Cake

Jackie Barrell
by Jackie Barrell
1 Cake
1 hr 15 min

Boxed cake mixes are so convenient in a pinch, but baking a cake from scratch really doesn’t take long and yields a totally different product, this is a chocolaty, rich Bundt cake with decadent dark cocoa and chocolate chips in the cake.

I added a thick chocolate ganache to top the cake but it’s delicious with no frosting at all.

Start by adding 1 and 3/4 cups all purpose flour to a large mixing bowl

Add 1/2 cup sifted baking cocoa powder, I can’t stress enough to buy a premium cocoa powder, my absolute favorite is Ghiradelli brand shown here

One teaspoon salt

1/2 teaspoon baking soda

1 and 1/2 teaspoons baking powder

Mix all the dry ingredients together

In a separate bowl add 1 and 1/2 sticks of butter, it needs to be room temp, I normally leave out overnight but forgot so I softened this in the microwave at 10 second intervals until it was softened

add the butter to a stand mixer bowl and mix on medium high speed for about 1 minute

Add 3/4 cups of granulated sugar

And 1/2 cup light brown sugar, mix the sugars in for 3-4 minutes until nice and fluffy

Beat in 4 whole eggs one at a time to the sugar and butter mixture

To that, add 2 teaspoons vanilla extract

And 3/4 cups sour cream

Turn mixer to low and add the dry

ingredients slowly, scraping down the sides and incorporating it all into the wet ingredients. When all mixed stir in 1/3 cup hot espresso or strong coffee, I made this in the morning so I had leftover coffee to use. You can also use instant if you wish. Lastly mix in by hand 3/4 cups dark chocolate chips, again I suggest Ghiradelli brand for the most intense chocolate flavor

Pour the mixture into a greased bundt pan and bake preheated 350° oven for 45 to 50 minutes or until a toothpick inserted into the middle comes out clean

Remove from oven and let cool on a wire rack for 30 minutes or so until removing from the Bundt pan, again this cake is good as is, but even better with a frosting of your choice!

Recipe details
  • 1  Cake
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
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Ingredients
For the Bundt cake
  • 1 3/4 of a cup all purpose flour
  • 1/2 of a cup cocoa baking powder
  • 1 teaspoon salt
  • Half a teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 sticks butter, softened to room temperature
  • 3/4 of a cup granulated sugar
  • 1/2 of a cup light brown sugar
  • Four whole eggs
  • 2 teaspoons vanilla extract
  • 3/4 of a cup sour cream
  • 1/3 of a cup, strong, brewed, coffee, or espresso
  • 3/4 of a cup dark chocolate chips
Instructions
To make the Bundt cake
Preheat oven to 350°
Grease a Bundt pan generously
In a large mixing bowl, stir together the flour cocoa powder salt, baking soda, and baking powder, set aside
add your softened butter to a stand mixer bowl and beat until fluffy approximately one minute
add the granulated sugar and brown sugar and beat until mixed in for 3 to 4 minutes until nice and fluffy
Add eggs, one at a time, mixing after each addition
Add in the vanilla extract and the sour cream
turn the mixer to low and add the dry ingredients, slowly, scraping down the sides as you mix until everything is incorporated
turn the mixer off and add in your hot coffee and after that fold in the chocolate chips
Pour into your prepared Bundt pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean
Allowed to cool for 30 minutes before removing from the Bundt pan.
Enjoy this cake with or without any type of frosting.
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