The Best Chocolate Bundt Cake Recipe
July 16, 2017
Ingredients
Chocolate Cake:
1 1/4 cups + 1 Tbsp Brewed Coffee
3/4 cup Dutch Process Cocoa Powder
2 1/4 cups Sugar
1 1/4 tsp Salt
2 1/2 tsp Baking Soda
2 Eggs
1 Egg Yolk
1 1/4 cups + 1 Tbsp Buttermilk
1 cup + 2 Tbsp Canola Oil
1 1/2 tsp Vanilla Extract
2 1/2 cups + 2 Tbsp All Purpose Flour, sifted
Chocolate Glaze:
3 oz Unsweetened Chocolate, roughly chopped
6 Tbsp Unsalted Butter
1 1/2 cups Powdered Sugar
1/4 cup Sour Cream
1/8 cup Brewed Coffee, at room temp
Instructions
- Preheat oven to 350 F. Spray a 10-inch bundt pan with nonstick cooking spray and sprinkle the inside with flour.
- Make the Cake: Combine brewed coffee and cocoa powder in a small saucepan and bring to a boil, whisking frequently. Remove from the heat and let cool back down to room temperature, about 30 minutes.
- When the the coffee mixture is nearly cool, combine sugar, salt, baking soda, eggs and egg yolk in the bowl of a standing mixer fitted with the whisk attachment. Mix on low until evenly combined, 1 minute.
- Add buttermilk, oil and vanilla extract and mix on low for 1 minute. Add flour and mix on medium for 2 minutes. Add cooled coffee mixture and mix on medium for 3 minutes.
- Pour into bundt pan and bake until a knife inserted in the middle comes out clean, 60 minutes.
- Let the cake cool completely before flipping it out onto a cake stand. At this point you can keep the cake at room temperature or refrigerate it (covered with plastic wrap) for 1 day.
- Make the Glaze: Put chopped chocolate in a heatproof bowl a over a pot of barely simmering water (make sure the bottom of the bowl is not touching the water directly; or use a double broiler). Heat, stirring frequently, until fully melted.
- In another bowl, melt the butter (I do this in the microwave in 15 second increments, stirring between each).
- Whisk melted butter into melted chocolate until fully incorporated. Sift in half the powdered sugar. Add the sour cream and whisk to combine.
- Sift in the remaining powdered sugar and whisk until smooth (you'll have to use some elbow grease here!). When fully mixed, the glaze should be thick and shiny.
- Add coffee and whisk again to create a glossy glaze. (A couple times, I've had to add a splash of additional hot water to get the glaze smooth and creamy.)
- Pour the glaze over the surface of the cake, letting it drip down the sides and middle.
- Let the glaze set for at least 1 hour before serving.
Notes
Don't have buttermilk? Just use my favorite swap which is plain yogurt watered down with a splash of water. OR you can even use milk with some vinegar (I use 1 cup of milk with 1 Tbsp of white vinegar, and pour out any extra to get the correct measurement I need).
Original recipe visit: The Best Chocolate Bundt Cake @ inquiringchef.com