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My Go-To Chocolate Bundt Cake

This chocolate cake is rich, but still light and airy. The key to this great chocolate flavor is adding coffee! A simple and elegant dessert to serve anytime!

Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10

Ingredients

For the Bundt Pan:

  • non stick cooking spray
  • cocoa powder, for dusting

Cake:

  • 1 cup butter
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup strong brewed coffee
  • 1 3/4 cup all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large egg, beaten
  • 3/4 cup light sour cream
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350° F.  Generously grease a bundt pan and dust the inside with cocoa powder, set aside.

  2. In a medium saucepan, add he butter, cocoa powder, salt and coffee. Heat, stirring, until the butter melts. Set aside to cool.

  3. While the chocolate is cooling, in a large bowl, add the flour, sugar and baking soda whisking to combine. Add the cooled chocolate mixture and stir.

  4. Add the eggs, sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.

  5. Spread the batter evenly in the prepared pan and bake for 40-45 minutes or until a long toothpick or skewer inserted into the center comes out clean.

  6. Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
  7. Dust with powdered sugar and serve with strawberries and ice cream.

Recipe Notes

I strongly recommend using brewed coffee in this recipe. I promise it won't add  mocha flavor, it only helps to enhances the cake's chocolate flavor. However, you may substitute water, if desired.

A non-stick Bundt pan will work best, and prevent sticking.

A pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.