Chocolate Bundt Cake

By • January 24, 2010 • 338 Comments

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Author Notes: Knowing my love for chocolate, my friend Hilary made me a version of this cake for my birthday one year. The recipe was inspired by something similar she had tasted in a restaurant during college. I've since made adaptations to her recipe and often take this to friends for special occasions. In the past I've added frosting or glazes, but have come to like it best with just powdered sugar on top.KelseyTheNaptimeChef

Food52 Review: If Betty Crocker had a sophisticated, seductive cousin, this would be her signature cake: it's pure deep, dark, fudgy goodness. Because KelseyTheNaptimeChef's cake uses oil instead of butter, plus a fair amount of coffee, it emerges from the oven incredibly tender and moist. In fact, we noted that it has a texture similar to that of a British steamed pudding. The best part is that you can throw this together in 15 minutes, and it will be out of the oven in another 45 -- making your total time to greatness about an hour.The Editors

Serves bundt cake

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup dutch process cocoa powder, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 1 cup sour milk
  • 1 cup freshly brewed strong black coffee
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 350. Butter a bundt pan and dust the inside with cocoa powder, set aside.
  2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
  3. In a mixer on low add the milk, coffee, vegetable oil, eggs and vanilla one at a time. mix until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed.
  4. Then, pour the batter into the bundt pan and bake for 45 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack. Then, dust with powdered sugar and serve.
Jump to Comments (338)

Tags: decadent, sweet, travels well

Comments (338) Questions (31)

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about 8 hours ago Juliebell

Yes, the coffee enhances the chocolate. We did not taste the coffee and used espresso.

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about 14 hours ago HeatherM

Considering making this for a holiday dessert - I've heard concerns about the addition of coffee from haters in the family, but in my experience there is usually no coffee flavor, just amped up chocolate. Can anyone who has made it confirm?

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about 14 hours ago Skinny bitches

Yes Heather M, it is true. No coffee flavor, it serves to enhance the chocolatey-ness! Enjoy!

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about 14 hours ago HeatherM

Thank you!

Food52

about 12 hours ago Manhattan Tart

I've made this several times and can concur there's no discernible coffee flavor (or my two young daughters wouldn't touch it -- and they devour it). If you're concerned, sub out 1/4 C. of the coffee (1 full cup is a lot) for the milk. I've only ever made this using lowfat buttermilk and the results are always fabulous.

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27 days ago Bec

Oh sorry meatballs & milkshakes about the disappointment with yogurt (I am one of the people who has recommended substituting in yogurt). I actually made this on Saturday with yogurt, and it turned out great (and about a week before that, too). Perhaps it was another ingredient, or a combination of the yogurt with other ingredients? Maybe different types of yogurt impact on the way it turns out. In case it helps, I use organic natural yogurt. I also use coconut oil for the vege oil, swapped the amounts of baking powder and baking soda as others have recommended (i.e. 2 tsp baking powder, 1 tsp baking soda). I also sometimes use a strong plunger coffee, or an iced coffee essence which we make ourselves and keep in the fridge based on what's on hand, and use a mix of raw and rapadura sugars for the sugar. Hopefully some of this info helps.

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27 days ago harrisson

Sorry this didn't work with yogurt. I have been using this Rx for over 20 years professionally as well as at home but I use plain milk or buttermilk; it always, always turns out well. The acid from the coffee is enough to make the baking soda work but I do not know why yogurt would mess it up.

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27 days ago Meatballs&Milkshakes

Wow, not sure what went wrong but I tried to use the yogurt substitution for the buttermilk that people have referenced in the comments and maybe that was the problem. It's an eggy disaster that just doesn't hold together. I toothpick came out clean so I assumed it was done after 45 minutes of baking. Unfortunately the whole thing will be going in the trash. I'm sure I must have done something wrong since so many comments rave, but I wouldn't try the yogurt substitution again.

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about 1 month ago jackloganbill

I meant to include an answer to the questions regarding round pans. Yes, given that this is the Hershey recipe it is designed for one 12-cup fluted tube pan, two 9-inch round baking pans or one 13x9x2-inch baking pan. Also, the Hershey's Chocolate Glaze is fantastic: Heat 1/3 cup sugar and 1/4 cup water in small saucepan to full boil, stirring until sugar dissolves. Remove from heat; add 1 cup Mini Chips Semi-Sweet Chocolate. Stir with whisk until chips are melted and mixture is smooth. Cool to desired consistency, then use immediately. About 2/3 cup glaze.

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about 1 month ago jackloganbill

As mentioned in the posts, this is the Hershey's Black Magic Cake recipe, which is an adaptation of the Hershey Perfectly Chocolate Cake recipe (slight change to leavening and the coffee). It is a great recipe. Many of us have made it dozens of times with consistently great results. Surprised though that it was allows to compete and more surprised that it won. As great as it is, hard to believe it won! With that said, I am getting hungry for Black Magic Cake! :)

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2 months ago Wang Yifei

I am confused. Is it a bundt pan or angel cake pan?

Stringio

3 months ago Mina Park

This is a delicious recipe I will make over and over - had the ingredients in my pantry already and was super easy to make. I was worried that I didn't sift the cocoa and there were some lumps but the cake came out moist and very tasty. Thanks!

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3 months ago alidee06

I've made this many times and I always get a lot of compliments! Sure beats the pants off of boxed mix!

Stringio

3 months ago Brittany Sloss

I didn't have sour milk (and I'm not exactly sure what that is to be honest) so I substituted it with 1/2 cup of greek yogurt and 1/2 cup of heavy whipping cream. This cake is unbelievable!! I am officially banned from baking it ever again by my husband and by my coworkers. Nobody could stop eating it and as a consequence, everybody was mad at me… Everything has a price, I suppose...

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4 months ago Rica Cappuccíno

After going thru a lot of chocolate cake recipe I found yours the best chocolate cake! The cake turned out very moist and delicious. Thank you for sharing. I really love this.

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5 months ago Alexis98121

I made the cake for my 3 year old nephew's birthday. It was a big hit! Only thing I did different is reduce the sugar by 1/4 cup and it was just the right level of sweetness! I am not a coffee drinker, so I made a cup of Starbucks instant. French Roast coffee. I added blue sprinkles, and used a slightly smaller more decorative bunds cake pan. The cake doesn't quite fill a normal sized bunds cake pan. You can use the normal size but the cake will be more shallow than with normal bunds cakes. All in all, I highly recommend this cake! I served with whipped cream. Delish!

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5 months ago Valerie

Just mixed this up. Followed recipe to the T. Very concerned about how liquids the 'cake' batter is. Tell me it's fine cuz it's for my husband's birthday dinner tonight!

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5 months ago CarlaCooks

Don't worry, it'll come out perfect! It is a very wet batter, but will rise and become a glorious cake with a really light crumb and a delicious flavor. Happy birthday to your husband!

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5 months ago Nargess

Don't worry at all! It will be AWWMAZZING!!!

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5 months ago JiWon J. Hong

Do you add the coffee while it's still hot or should you let it cool down first?

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6 months ago suzanne

the recipe calls for sour milk.......is buttermilk what they are asking for?

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6 months ago Bec

I think so - I'm in Australia where buttermilk isn't readily available. So I used yogurt, which was lovely. I think the sour milk/ buttermilk requirement is for the acidity to react with the baking power and soda in order to get a rise in the cake. So something that fills that role should be fine. Also keep in mind a couple of other commenters mentioned that the quantities of baking soda and baking power ought to be reversed. I have done this every time I've made the cake (3-4 times at least) and it has been great.

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6 months ago Emma

Freakin amazeballs!

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6 months ago Kaphut

Whipped this puppy up yesterday afternoon. Followed recipe to the letter and it was a "piece of cake!" (pun intended, to make. Stirred up a bit of ganache to drizzle over it, although it wasn't necessary at all. Ganache is just fun and easy to do and drizzling it over cake is kind of Zen therapy after a demanding work day. Called the neighbors over later in the evening and we definitely enjoyed every crumb with a scoop of good vanilla ice cream AND a glass of milk! So moist and yummy. Even better today!

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6 months ago Charlotte

I'm a newcomer to this site and this is the first recipe I've tried, and I swear, it is without exaggeration my favorite thing I've ever made in 20 years of cooking. It fires on all cylinders - chocolately, but not too rich; perfectly moist; travels well; needs no embellishment at all (although a little bit of whipped cream won't hurt).

My toddler has gotten a taste for dessert after trying this ("zert, mama, zero"). I've brought this on myself...

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7 months ago Linda

I made this cake for a friend's luncheon. It was OK but not great. BUT tasting it a couple of days later it was delicious and moist. Seems like the cocoa needed a few days to develop it's flavor. Now this will be a couple-of-days-make-ahead cake.