Chocolate Bundt Cake

By • January 24, 2010 • 307 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.A&M

Serves bundt cake

  • 2 cups sugar
  • 1 3/4 cup all-purpose flour
  • 3/4 cups 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.

Tags: decadent, sweet, travels well

Comments (307) Questions (28)


8 days ago Nargess

what is sour milk? can i make it? or can i just use regular milk?


8 days ago Nargess

I just saw a comment below that someone used regular milk. thank you


23 days ago Gotowanie Girl

I made this cake this weekend and it was a huge hit. It stayed moist for the entire weekend. I served it with whipped cream. Thanks for sharing and congrats on the contest win!


about 1 month ago ILuv2Cook

Ummmm, Kathy,,,meowwwwww, it is what it is, Grouchy aye???? Usually when I don't get the jest of something,,,,I GOOGLE :)


about 1 month ago BakingTara

@Kathy Cooks. I'm sorry, my husband is on hospice and I didn't have time to read the previous 300 comments. But I want to tell you that I have absolutely no problem with someone downloading a good cake recipe. I'm just surprised that I, who rarely bakes cakes, knew what it was right away, and Kelsey and Food 52 didn't. Anything is possible I suppose, but I still feel that such a decades-old recipe should not be given first prize for best chocolate cake only because it was downloaded. BTW, I did not enter this or any other contest, so this is not sour grapes. I just don't think it's fair. At least the other sites explain how to sour milk, and the different pan sizes one can use.


about 1 month ago Kathy Cooks

@BakingTara: If you had read the previous reviews you would have seen that there was no intention to defraud. I for one am happy that Kelsey downloaded this cake as it has given me, as well as my guests, many hours of pleasure.


about 1 month ago BakingTara

Can't believe this was awarded first prize for chocolate cake -- not because it is not a good cake, but this is a direct word for word copy of an established cake, known as a Black Magic Cake. I googled Black Magic Cake in quotes and got 134,000 responses. It is on Allrecipes, on the Hershey's website, etc. This cake has been around for decades. This direct copy should not be award a prize for best chocolate cake. At least, that's how I feel.


about 1 month ago Leigh Cheri

Yummmm...I have made this cake twice now for 2 different parties and each time a hit! So moist which allowed for me to cut slices for a platter and no worry of it drying out. For the 2nd time, I did use a strong espresso which made it is tad richer and I love an espresso -chocolate mix. I am thinking the the 3rd time I will include a bowl of fresh whipped creme fraiche on the side and surround the cake with fresh strawberries as we are getting to the season. This is a keeper!


about 1 month ago M Schriever

Has anyone tried making this into cake rounds? I'm curious to find out how many rounds and what size this batch would yield.


about 1 month ago FlyingChef

This was simply divine on its own, definitely a keeper! Even the kids didn't mind it without any frosting. I've made this several times. Thank you for sharing.


about 1 month ago Natalie Stetz

Holy crap was this cake good! This recipe made me look like a superstar on Valentine's Day. I made it exactly as the recipe describes and served it with marshmallow whipped cream, raspberries and blackberries and decorated it with a few flowers (carnations). I wish I could post a picture of it that I took! It had a great depth of chocolate flavor without being too sweet (the marshmallow whipped cream added additional sweetness if one wanted it). And, as other's have said, it's a really light cake on the palate. Really, really good - thank you so much for this recipe.


2 months ago Molly McClellan

Just made the cake for our Valentine's Day looks wonderful and I'm sure it will taste even better. Since I seem to have a cream cheese surplus, I plan to make a cream cheese glaze for it. On another note, after cruising through all of the comments posted about this recipe from day one...Kelsey, I cannot believe the amount of guff you have had to endure about this recipe. Thank you for sharing it.


2 months ago Lisa

I made this cake the day before serving it. It was so moist that it absorbed all the powdered sugar I dusted it with. I dusted it again right before my guests arrived and it soaked up the sugar a second time. So I had to dust it a third time right before serving. It was a big hit and it kept very well.


2 months ago harrisson

Recipe known in the restaurant world as "Black Magic" cake. It's great because it is hard to mess up. BTW, you can use un-soured milk with same results.


about 1 month ago jocelyn

Thanks for the milk tip... I was curious about that :)


2 months ago Transcendancing

What a delicious and intensely chocolate cake! Super moist and not at all heavy/dense in texture which is exactly what I was after. I made this in smaller mini springform tins and they took about 30-35 mins to cook (just in case that's useful for anyone).


3 months ago Lisa

Do you cool the coffee to room temperature first or add it piping hot straight from the coffee maker (in my case espresso maker)?


3 months ago nutcakes

In future, if you click on Questions, instead of Comments, your question will go straight to the hotline and get more eyeballs. But for cakes like this hot liquid is fine, it even help dissolve the ccooa.


2 months ago Lisa

I was afraid it would cook the eggs or curdle the milk. Thanks.


3 months ago keith

This cake is excellent. Made it with regular cocoa powder and it was a hit. Great that it doesn't require any special ingredients.


4 months ago Holly

Is there a way to substitute regular cocoa powder for the dutch process? I am 0 for 4 at all of the grocery stores I've tried and I don't have time to make it out to a nice spice market. Can I adjust the amount of baking soda and baking powder to account for the different acidity levels?


3 months ago Lisa

My supermarket didn't have any Dutch Process Cocoa Powder. I used Hershey's Dark Cocoa Powder which is a combination of dark and dutch cocoa powders and it turned out absolutely delicious.


2 months ago dymnyno

The original Black Magic Cake recipe was on the back of Hershey's Dark Cocoa powder.


4 months ago michelle oram

High Altitude Help!
I live in the Bay Area, and want to make this for a dinner party I'm going to while up in Tahoe. Do I have to make any changes to account for the high altitude?


5 months ago Sabine Gagnon

This came out so moist and delicious! I loved how easy this was to prepare and no fuss. Definitely a winning recipe :) I may try a chocolate genache next time but it's still very tasty on its own. Thank you for the recipe!


5 months ago NIcole

Very tasty, moist and easy cake. I made two yesterday and gave one away. I love that I had everything in my panty and did not have to go to the store for some odd ingredient . Simple and Tasty!


5 months ago NIcole

Pantry :)