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Decadent Chocoholics Bundt Cake Recipe

Decadent Chocoholics Bundt Cake Recipe

Ultra-moist, deeply chocolatey Bundt cake crowned with a glossy dark chocolate glaze. Perfect for celebrations or any chocoholic craving.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1 tbsp softened unsalted butter, for the pan
  • 1 tbsp unsweetened cocoa powder, for dusting the pan
  • 2.25 cup all-purpose flour
  • 2 cup granulated sugar
  • 0.8 cup unsweetened cocoa powder Dutch-process or natural both work
  • 1.25 tsp baking powder
  • 2.25 tsp baking soda
  • 1 tsp kosher salt
  • 1.5 tsp instant espresso powder optional, boosts chocolate flavor
  • 3.5 fl oz liquid eggs about 2 large eggs
  • 1 cup sour cream room temperature
  • 0.9 cup buttermilk shaken
  • 0.55 cup neutral oil like canola or vegetable
  • 2.25 tsp vanilla extract
  • 1 cup hot brewed coffee or very hot water
  • 1.25 cup semisweet chocolate chips
  • 0.55 cup heavy cream for glaze
  • 7 oz dark chocolate, finely chopped for glaze
  • 1 tbsp unsalted butter for glaze, adds shine

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 10–12 cup Bundt pan with butter, then dust with cocoa. Tap out excess.
  • Whisk flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl.
  • Whisk sour cream, buttermilk, liquid eggs, oil, and vanilla in a separate bowl until smooth.
  • Pour wet ingredients into dry. Stir gently until no dry pockets remain; do not overmix.
  • Stream in hot coffee and whisk just until the batter is evenly combined. The batter will be thin.
  • Fold in chocolate chips. Scrape batter into the prepared pan and smooth the top.
  • Bake 50–55 minutes, until a tester comes out with a few moist crumbs.
  • Cool in pan 15 minutes. Loosen edges, invert onto a rack, and cool completely.
  • Warm cream until steaming. Pour over chopped chocolate and butter; rest 2 minutes, then stir until glossy.
  • Spoon glaze over the cooled cake, letting it drip down the sides. Let set 15 minutes before slicing.

Notes

Variation: Add 1 tbsp orange zest to the batter for a hint of citrus, or swap the coffee for hot water if preferred. Storage: Keep covered at room temperature up to 3 days, or wrap slices and freeze for 2 months.
This recipe is an original creation inspired by classic Decadent Chocoholics Bundt Cake Recipe flavors. All ingredient ratios and instructions are independently developed.