Chocolate Bundt Cake With Video

One Bowl Chocolate Bliss

There are few things I enjoy quite as much as taking a dessert I already love and transforming it into an even more decadent, chocolate version of itself. First was my chocolate cake, then my chocolate cheesecake and chocolate rolls, and today it’s this rich, decadent chocolate bundt cake. It’s the evil twin to classic bundt cake, dark and mysterious, cloaked with a glossy fudge cape and pierced with melty pops of chocolate chips. It’s deliriously good, perfectly dense but still soft and moist. And it’s made in one bowl (excluding the frosting, I hope that’s obvious 😉). I literally don’t know what more you could as for.

What You Need

Flour. Make sure you use all-purpose (plain) flour and do not use self-rising flour or you’ll have quite a mess in your oven.Cocoa powder. I use and recommend using unsweetened natural cocoa powder. I have not tried this recipe with Dutch processed or dark cocoa.Baking powder & baking soda help give the cake some lift.Salt & vanilla extract enhance the flavors of the cake.Very hot coffee or hot water. A HOT liquid is essential to “bloom” the cocoa powder and give it a rich chocolatey flavor. Either will work well, but using coffee will enhance the chocolate flavor even more.Sugar. I use a blend of granulated and brown sugar (which adds flavor and moisture to the cake).Eggs. This recipe uses half the number of eggs that my classic bundt cake uses.Sour cream adds moisture, flavor, and tenderness to this cake.Butter & oil. A blend of butter and oil gives the cake the right balance of flavor and moisture, without making it dry! I use this technique in many of my cake recipes (like my red velvet cake!)

Tip: Instead of mini chocolate chips you can finely chop a 4 oz chocolate bar by mincing it as you would mince garlic. This leaves melty chocolate flecks throughout the whole cake. As always, remember this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

Low Maintenance Cake Batter

This batter for this cake is simple to make and can be made in a single bowl. It’s simple, and unlike many, many cake recipes it’s quite difficult to over-mix. I’m not saying it’s impossible so don’t go crazy with your Kitchenaid and walk away with it on speed eight while you make a phone call to the IRS, but the batter is… durable. The cake is slightly more dense than your average cake by design (as a good bundt cake should be), made with melted butter and oil rather than creaming together the butter and sugar. You need to mix thoroughly and can make the whole thing with an electric mixer (rather than worrying about folding together wet and dry ingredients by hand like you must with my vanilla cake).

Icing/Glaze

How could any chocolate bundt cake be complete without a fudgy crown of glossy chocolate icing? While I have my frosting of choice, I’m leaving you with a few options: I had a battle with my perfectionism while filming the icing portion of this in today’s video (in the recipe card). It was taking forever for it to cool to be thick enough to pour (the lights we use to film are hot!) so I set it aside to do something else and when I came back it had cooled too much and was thick like my chocolate frosting. If this happens to you, you can pop the icing in the microwave for a few seconds at a time until it returns to the proper consistency, but I tried to just roll with it (like I said, those lights are hot and I was tired!) so my icing in my video looks a little less than perfect!