Chocolate Bundt Cake Recipe

5 from 1 vote

This decadent chocolate cake has the best fudgy flavor and texture! It is topped with the best chocolate glaze!

Course: Dessert

Cuisine: American

Servings: servings

Calories: 558kcal

Cost: $8

Preheat oven to 350°F. Grease and flour a (10 to 12-cup bundt pan) bundt pan or spray with nonstick baking spray (the kind with flour in it).
Whisk sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl.
Melt butter in a medium bowl or large microwave safe measuring cup. Add hot coffee to the melted butter. Whisk in eggs, sour cream, and vanilla extract.
Add wet ingredients to the dry ingredients and stir until smooth and no lumps remain. Pour batter into prepared pan.
Bake for 35-40 minutes or until a toothpick comes out clean. There may be a gooey ring around the center that, when performing a toothpick test, it comes out with a crumb or two, but it will be clean from the outer edges and center.
Allow cake to sit in pan for 15 minutes. Then place serving plate or wire rack on top and invert the pan to release the cake carefully and let the cake cool before frosting.
To make frosting: add chocolate chips and heavy whipping cream to a small microwave-safe bowl. Heat 45 seconds then whisk until smooth. Pour over cake and use a knife to spread. It will dry hard. Alternately, dust with powdered sugar.

The cake is delicious with just powdered sugar dusted on top – no frosting needed.
You can substitute hot water for the coffee, but make sure to use hot water so as to bloom the cocoa. The coffee doesn’t make it taste like mocha or coffee, it’s to intensify the chocolate flavor.
This recipe has only been tested with natural unsweetened cocoa powder.
Store loosely covered at room temperature. Wrap well with plastic wrap and freeze if desired (slices or the whole cake).