Death by Chocolate Bundt Cake
Yield: 12–16 servings
Prep Time: 25 minutes
Bake Time: 50–60 minutes
Cooling Time: 1 hour
Ingredients
Dry Ingredients
- 2 cups (250g) all-purpose flour
- ¾ cup (65g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) sour cream
- ½ cup (120ml) whole milk
- ½ cup (120ml) hot coffee (or hot water)
Chocolate Add-ins
- 1½ cups semi-sweet chocolate chips
Chocolate Ganache
- 1 cup (170g) semi-sweet chocolate chips
- ¾ cup (180ml) heavy cream
- 1 tablespoon butter (optional for shine)
Topping
- ½ cup chocolate chips
Instructions
Step 1: Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease a 10- or 12-cup Bundt pan thoroughly.
- Dust lightly with cocoa powder.
Step 2: Mix Dry Ingredients
Whisk together:
- Flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Espresso powder
Set aside.
Step 3: Cream Butter & Sugar
Beat butter for 2 minutes.
Add sugar.
Beat 3–5 minutes until fluffy.
Step 4: Add Eggs
Add eggs one at a time.
Mix well after each addition.
Add vanilla.
Step 5: Alternate Dry Ingredients
Mix in:
⅓ dry ingredients
½ sour cream + milk
⅓ dry ingredients
Remaining sour cream
Remaining dry ingredients
Do not overmix.
Step 6: Add Coffee
Slowly pour in hot coffee.
The batter will become thin.
Fold in chocolate chips.
Step 7: Bake
Pour batter into prepared Bundt pan.
Bake:
50–60 minutes
A toothpick should come out with a few moist crumbs.
Step 8: Cool
Cool in pan 15 minutes.
Turn onto cooling rack.
Cool completely.
Make the Ganache
Heat cream until steaming.
Pour over chocolate chips.
Wait 2 minutes.
Whisk smooth.
Stir in butter.
Let cool 5–10 minutes.
Pour over cooled cake.
Top with chocolate chips.
Storage
Counter:
- 3 days (covered)
Refrigerator:
- 1 week
Freezer:
- Up to 3 months
Optional Add-Ins
- Mini chocolate chips
- Dark chocolate chunks
- White chocolate chips
- Chocolate fudge filling
- Chocolate curls
- Sea salt flakes
Nut Information
This recipe does not contain nuts as ingredients.
However:
- Chocolate chips may be manufactured in facilities that process peanuts or tree nuts.
- Always check ingredient labels if baking for someone with allergies.
- If serving someone with a nut allergy, use certified nut-free chocolate and ingredients from manufacturers that avoid cross-contact.
Nutrition (Approximate, per serving if cut into 16 pieces)
- Calories: 460
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Sugar: 40g
- Protein: 6g
- Fiber: 4g
- Sodium: 190mg
Q&A
Why use coffee?
Coffee deepens the chocolate flavor without making the cake taste like coffee.
Can I skip the coffee?
Yes. Replace it with hot water or hot milk.
Can I use buttermilk instead of sour cream?
Yes. Use 1 cup buttermilk and reduce the milk accordingly, though the cake may be slightly less rich.
Why did my cake stick to the pan?
Bundt pans need to be thoroughly greased, especially around detailed edges. Let the cake cool for about 15 minutes before inverting.
Can I make it ahead?
Yes. The flavor often improves after resting overnight. Store covered at room temperature and add the ganache the day of serving if desired.
Can I freeze it?
Yes. Freeze the unfrosted cake, wrapped tightly, for up to 3 months. Thaw overnight in the refrigerator and add fresh ganache before serving.
Can I use Dutch-process cocoa?
Only if you also adjust the leavening. Since this recipe includes baking soda, natural cocoa powder is the simplest choice.
How do I know when it’s done?
Insert a toothpick into the thickest part of the cake. It should come out with a few moist crumbs but no wet batter.
Can I add nuts?
Yes. Fold in 1 cup of chopped toasted pecans or walnuts if desired. Omit them if serving guests with nut allergies.
Why is my ganache too thin?
Let it cool for 10–15 minutes before pouring. It thickens as it cools.
How do I get the thick drips like the photo?
Allow the ganache to cool until it coats a spoon before pouring slowly over the top of the cooled cake. This creates slow, even drips instead of running off the cake.
