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Death By Chocolate Bundt Cake

Close-up of a rich Death By Chocolate Bundt Cake with a thick chocolate glaze dripping down the sides.
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A recipe for an intensely rich and moist chocolate Bundt cake, featuring deep cocoa flavor and a decadent chocolate glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder, dark preferred
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot strong brewed coffee
  • 1 cup semi-sweet chocolate chips (for batter)
  • For the Glaze: 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the buttermilk, oil, eggs, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes.
  4. Carefully stir in the hot coffee until the batter is smooth. The batter will be thin. Stir in the chocolate chips.
  5. Pour the batter evenly into the prepared Bundt pan.
  6. Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for 15 minutes.
  8. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  9. To make the glaze, place 1 cup of chocolate chips in a heatproof bowl. Heat the heavy cream and butter in a small saucepan until just simmering.
  10. Pour the hot cream mixture over the chocolate chips. Let stand for 5 minutes, then whisk until smooth and glossy.
  11. Pour the warm glaze over the cooled Bundt cake, letting it drip down the sides. Allow the glaze to set before serving.

Notes

  • Use dark or Dutch-processed cocoa powder for the deepest chocolate color and flavor.
  • Ensure your coffee is very hot; this helps bloom the cocoa powder for better flavor.
  • For an extra fudgy texture, you can fold in 1/2 cup of chopped dark chocolate along with the chips.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://delishdreams.com/death-by-chocolate-bundt-cake-recipe/