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The Ultimate Moist Chocolate Bundt Cake Recipe

Moist Chocolate Bundt Cake

A rich, tender chocolate Bundt cake made with cocoa powder, buttermilk, oil, and hot coffee. Finish it with an optional semisweet chocolate glaze for an impressive dessert that serves 12 to 16.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups (250 g) All-purpose flour
  • 1 3/4 cups (350 g) Granulated sugar
  • 3/4 cup (about 65 g) Unsweetened natural cocoa powder
  • 2 teaspoons Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Fine salt
  • 2 Large eggs, room temperature
  • 1 cup (240 ml) Buttermilk
  • 1/2 cup (120 ml) Neutral vegetable oil
  • 2 teaspoons Vanilla extract
  • 1 cup (240 ml) Hot brewed coffee or hot water
For the Pan
  • 1-2 tablespoons Softened butter or shortening
  • 1-2 tablespoons Cocoa powder or flour
Optional Chocolate Glaze
  • 4 ounces (115 g) Semisweet or bittersweet chocolate, chopped
  • 1/2 cup (120 ml) Heavy cream
  • 1 tablespoon, optional Unsalted butter

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Thoroughly grease every detail of a 10- to 12-cup Bundt pan with softened butter or shortening, dust with cocoa powder or flour, and tap out the excess.
  2. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Break up any cocoa lumps so the finished batter is smooth.
  3. Add the room-temperature eggs, buttermilk, oil, and vanilla. Beat or whisk for 1 to 2 minutes, just until the mixture is smooth and evenly combined.
  4. Slowly pour in the hot coffee or hot water while mixing on low speed. The batter will become thin; this is normal and helps create the cake's moist texture.
  5. Pour the batter into the prepared Bundt pan, filling it no more than about two-thirds full. If your pan is smaller than recommended, do not overfill it; bake extra batter separately.
  6. Bake for 45 to 55 minutes, until a toothpick inserted into the thickest part comes out with a few moist crumbs but no wet batter.
  7. Cool the cake in the pan for 10 to 15 minutes. Invert it onto a wire rack and let it cool completely, about 1 hour, before adding glaze.
  8. For the glaze, heat the cream until steaming and pour it over the chopped chocolate. Wait 2 to 3 minutes, stir until smooth, add the butter if desired, and drizzle over the cooled cake.

Notes

Grease the Bundt pan extremely thoroughly, especially the center tube and decorative ridges. Use cocoa powder instead of flour for dusting to avoid pale marks on the dark cake. Do not substitute cold coffee or water for the hot liquid, and do not overbake.