This chocolate bundt cake is ultra-moist, deeply chocolaty, and finished with a smooth, glossy chocolate glaze that drips beautifully down the sides. It’s easy to make but looks and tastes like a showstopper!
For the Cake:
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup hot coffee (or hot water, for less intense flavor)
For the Chocolate Glaze:
¾ cup heavy cream
6 oz semi-sweet chocolate (chopped or chips)
1 tablespoon butter (for shine)
1 teaspoon vanilla extract (optional)
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan thoroughly.
Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each. Stir in the vanilla extract.
Mix Dry and Wet Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Stir in the hot coffee at the end until smooth.
Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
For the Glaze:
Make the Chocolate Glaze:
Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for 1–2 minutes. Add butter and vanilla, then stir until glossy and smooth.
Glaze the Cake:
Once the cake is completely cool, place it on a serving platter and drizzle the glaze over the top, letting it drip down the sides naturally.
Serving Suggestions:
Serve with whipped cream or a scoop of vanilla ice cream.
Garnish with chocolate shavings, berries, or a dusting of powdered sugar.
Enjoy with hot coffee or a glass of milk.
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan thoroughly.
Cream Butter and Sugar:
In a large bowl, beat the butter and sugar together until light and fluffy (about 3–5 minutes).
Add Eggs and Vanilla:
Add eggs one at a time, beating well after each. Stir in the vanilla extract.
Mix Dry and Wet Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Stir in the hot coffee at the end until smooth.
Bake the Cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
For the Glaze:
Make the Chocolate Glaze:
Heat the heavy cream until just simmering. Pour it over the chopped chocolate and let sit for 1–2 minutes. Add butter and vanilla, then stir until glossy and smooth.
Glaze the Cake:
Once the cake is completely cool, place it on a serving platter and drizzle the glaze over the top, letting it drip down the sides naturally.
Serving Suggestions:
Serve with whipped cream or a scoop of vanilla ice cream.
Garnish with chocolate shavings, berries, or a dusting of powdered sugar.
Enjoy with hot coffee or a glass of milk.
Find it online: https://bakesbliss.com/chocolate-glazed-bundt-cake/