The Best Chocolate Bundt Cake Ever Recipe

Rich, delicious chocolate bundt cake with coffee-sour cream dark chocolate frosting.  


For the cake: – 1 1/3 cups brewed coffee  – 3/4 cup unsweetened cocoa powder – 2 1/4 cups sugar – 1 teaspoon salt – 2 1/2 teaspoons baking soda – 2 large egg – 1 egg yolk – 1 1/3 cups buttermilk – 1 cup plus 2 Tablespoons canola oil – 2 teaspoons vanilla extract – 2 1/2 cups plus 2 Tablespoons all purpose flour, sifted For the glaze: – 6 oz. unsweetened chocolate – 3/4 cup unsalted butter, melted – 3 cups powdered sugar – 1/2 cup sour cream, at room temperature – 1/4 cup brewed coffee, cooled – 1/4 cup half and half or cream


Make 350-degree cake. Baker's Joy spray or butter and flour a 10-12-cup bundt pan. Save. Heat coffee and cocoa powder in a small pot. Cool down after cooking.  

Step 1

Mix sugar, salt, baking soda, eggs, and yolk. One-minute slow beat. Beat oil, vanilla, and buttermilk another minute.  

Step 2

Scrape basin and beat flour into sugar mixture on low for 30 seconds, then medium for 2 minutes. Beat for another minute on low with the cooled cocoa/coffee mixture. Mix with basin scrape.  

Step 3

Bake in oiled pan until toothpick inserted in middle comes out clean, about 1 hour. Invert cake onto dish after 15 minutes.  

Step 4

To make frosting, chop chocolate and place in a double boiler or heatproof pot over simmering water. Chocolate melts with occasional stirring.  

Step 5

Mix chocolate and butter in a small basin. Add half the powdered sugar. Sludge will be thick. Add remaining powdered sugar and sour cream. No worries! It'll work. Greatness awaits.  

Step 6

Shine coffee and cream. Spreadable frosting thick. Adding cream or half-and-half until desired consistency makes glaze pourable.  

Step 7

Gently push frosting down the sides once the cake cools. Maybe more frosting! Serve or dip fruit with it!  

Step 8

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