I love all sorts of sweets. Most often, I lean towards chocolate goodness. There’s something about the silky, smooth, decadent chocolate cake that always hit the mark for me. I’m excited that bundt cake is making its way back to every kitchen’s recipe book again. Just a few years ago, bundt cakes were something from the 70s that moms made. Now with the popularity of Nothing Bundt Cakes dessert stores nationwide, it’s making quite the come back.
This cake is beyond perfect. It’s moist and airy, with just the right amount of richness. What brings this cake to the moon is the intensely smooth and rice icing. It calls for a good amount of black coffee and you can really taste it in the entire bundt cake. I’m in love with it. I look forward to every occasion when I can make this cake again!
Chocolate Bundt Cake
recipe from Joy the Baker
For the Cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon vegetable oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour, sifted
For the Glaze:
6 ounces unsweetened chocolate
3/4 cup unsalted butter
3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
Place an oven rack in the center of the oven and preheat to 350 degrees F.
Grease and flour a 10-inch Bundt pan and set aside.
To make the cake batter: Put brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let come to room temperature.
In the bowl of a stand mixer fit with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes. Add the cooled cocoa mixture and mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared cake pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Let the cake cool completely in the pan and then invert onto a cooling rack.
To make the icing: Chop the chocolate into small pieces, put them in a heatproof bowl with the butter and heat in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated. Sift in half of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar and whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze.
Pour the glaze over the bundt cake, covering it completely. Leave at room temperature until ready to serve.