Everyone needs a go-to chocolate cake recipe…something that looks elegant but not too fussy. So here you go a simple stir and serve recipe. (It’s almost that easy!) Of course, I do have some other chocolate cake favorites, but as far as a classic, this is the one I seem to turn to time and time again. When unexpected company arrives, this is perfect! You just sprinkle with confectioners sugar and serve with a dollop of ice cream and fresh berries. Everyone will love a piece of this deep, dark moist chocolate cake. What gives it that irresistible, outrageously delicious flavor? You add a cup of very strong coffee to enhance the chocolate flavor. This is actually a very old trick, but a great one. All resulting in this decadent cake, that you can’t stop eating!
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!
For the Bundt Pan:
- non stick cooking spray
- cocoa powder, for dusting
- 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
Preheat oven to 350° F. Generously grease a bundt pan and dust the inside with cocoa powder, set aside.
In a medium saucepan, add he butter, cocoa powder, salt and coffee. Heat, stirring, until the butter melts. Set aside to cool.
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.
Add the eggs, sour cream and vanilla extract until the batter is smooth. Fold in the chocolate chips.
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.
Let the cake cool for 5-10 minutes in the pan before turning it out carefully onto a cooling rack to cool completely.
Dust with powdered sugar and serve with strawberries and ice cream.
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.