Rich Chocolate Bundt Cake
Indulge your chocolate cravings with this rich and decadent Chocolate Bundt Cake, a perfect dessert centerpiece for any occasion. This recipe features moist, tender layers of flavor achieved through the magic of sour cream and hot coffee, which enhance the depth of the cocoa while keeping every bite irresistibly soft. The batter comes together effortlessly with a combination of pantry staples like all-purpose flour, unsweetened cocoa, and a hint of vanilla, baked to perfection in a beautifully shaped Bundt pan. Ideal for both celebrations and cozy nights in, this cake can be elegantly finished with a dusting of powdered sugar or a luscious chocolate ganache drizzle. Ready in just over an hour, this dessert serves 12 and promises to satisfy with every chocolaty bite. Perfect for keywords like "rich chocolate cake," "easy bundt cake," and "moist chocolate dessert," this recipe is your go-to for a show-stopping treat.
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Recipe Information
Ingredients
- 230 grams Unsalted butter
- 400 grams Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 250 grams All-purpose flour
- 60 grams Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 240 grams Sour cream
- 240 milliliters Hot coffee
Instructions
Preheat your oven to 175°C (350°F) and grease a 10-cup Bundt pan thoroughly with butter or nonstick spray. Dust the pan with cocoa powder to prevent sticking.
In a large bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until well incorporated.
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients in three additions, alternating with the sour cream. Start and end with the dry ingredients. Mix on low speed until just combined.
Slowly pour in the hot coffee while mixing on low speed. The batter will be thin, but this is normal as the coffee enhances the chocolate flavor.
Pour the batter evenly into the prepared Bundt pan and tap it gently on the counter to release any air bubbles.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once the cake is cooled, decorate as desired. A simple dusting of powdered sugar or a drizzle of chocolate ganache makes for a stunning presentation. Slice and enjoy!
Nutrition Facts
Calories |
5044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.1 g | 354% | |
| Saturated Fat | 158.2 g | 791% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1373 mg | 458% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 651.2 g | 237% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 418.8 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 593 mg | 46% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 1641 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
