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Dark Chocolate Bundt Cake

Dark Chocolate Bundt Cake

4.5 from 4 reviews

This dark chocolate bundt cake is sophisticated, rich and surprisingly light. It’s a cake for those who enjoy bold dark chocolate that’s not overly sweet! This is the perfect dessert to make for a special occasion or to celebrate the holidays. You can fancy up the cake to your personal desires; adding rum caramel sauce, Dulce de leche, or fresh sweet raspberries.

Ingredients

Units Scale
  • 2 1/2 cups all-purpose flour, sifted
  • 1/2 cup black cocoa powder, sifted
  • 1/4 cup light cocoa powder, sifted
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs, at room temperature
  • 2 1/2 teaspoons vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1/2 cup brewed hot coffee

Topping

  • whipping cream
  • fresh fruit, raspberries, strawberries, etc.
  • icing sugar

Instructions

  1. Preheat oven to 350˚F.  Set out a large (10-cup) bundt pan.
  2. In a large bowl add flour, sifted cocoa powders, baking powder, baking soda and salt. Mix to combine ingredients and set aside.
  3. In a large bowl of a stand mixer add sugars and oil, beat to combine. Add eggs one at a time and beat until the mixture is thick and pale in colour. Add vanilla extract.
  4. Add dry ingredients in two additions and the buttermilk to the sugar mixture, beating on low speed until incorporated.
  5. Carefully and slowly add the hot coffee mixing on low speed until batter is smooth.
  6. Grease the bundt pan well and dust the pan with black cocoa powder or use a good quality baking spray (be careful that the spray doesn’t drip and pool into the bottom of the pan). Make sure to do a thorough job, you don’t want the cake sticking to the pan.
  7. Pour the batter into the greased bundt pan. Gently bang the pan on the counter to release any air bubbles. 
  8. Place the cake into the middle of the oven and bake for 50-55 minutes or until a toothpick inserted in the middle comes out clean. Be careful not to overbake! 
  9. Let the cake cool for 10 minutes in the pan, then carefully turn the cake out onto a serving tray (you may want to trim the cake to even it out and make the bottom flat).
  10. Lightly dust the cake with icing sugar once cooled.
  11. Serve cake with a dollop of whipping cream and fresh fruit. See notes for other serving suggestions.

Notes

If you don’t have a fancy bundt pan, any round 10-cup bundt pan will do.

Personalize this cake by adding rum caramel sauce, dulce de leche sauce, chocolate ganache, creme fraiche, vanilla ice cream, raspberry sauce or fresh fruit like raspberries or blueberries.

Nutrition

Keywords: Dairy Free, Chocolate, Dark Chocolate Bundt Cake, Cake, Dessert, Holiday Dessert, Christmas, Bundt Cake

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