Decadent Chocolate Bundt Cake

Ingredients:

For the Cake:

  • 1 cup (240 ml) hot coffee or hot water
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 1/4 cups (280g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (400g) granulated sugar
  • 1/2 cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk or sour cream

For the Chocolate Glaze:

  • 4 oz (115g) semi-sweet or dark chocolate, chopped
  • 1/2 cup (120 ml) heavy cream
  • 1 tbsp unsalted butter
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions:

For the Cake:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt cake pan or use a non-stick baking spray.
  2. Mix Cocoa and Coffee: In a medium bowl, whisk the hot coffee (or water) and cocoa powder together until smooth. Allow this mixture to cool slightly.
  3. Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.
  4. Wet Ingredients: In a large bowl, beat together the sugar, vegetable oil, eggs, and vanilla extract until light and fluffy. This should take about 2-3 minutes.
  5. Combine: Add the cocoa-coffee mixture to the wet ingredients and blend well. Then, alternating between the dry ingredients and buttermilk (or sour cream), add them to the wet mixture. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix.
  6. Pour and Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45-55 minutes, or until a toothpick or skewer inserted into the cake comes out clean or with a few crumbs.
  7. Cool: Once baked, let the cake cool in the pan for about 10-15 minutes, then invert onto a wire rack to cool completely.

For the Chocolate Glaze:

  1. Heat Cream: In a small saucepan, heat the heavy cream until it’s just beginning to simmer.
  2. Pour Over Chocolate: Place the chopped chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and let it sit for a minute. Add butter, vanilla extract, and a pinch of salt.
  3. Stir: Stir the mixture until smooth and glossy.

Assembly:

  1. Glaze the Cake: Once the cake has cooled completely, pour the chocolate glaze over the top, allowing it to drip down the sides.
  2. Serve: Allow the glaze to set for a few minutes before serving.

Enjoy your Decadent Chocolate Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!