Deep Dark Chocolate Bundt Cake
This cake relies on Dutch-processed cocoa and hot coffee to bloom the chocolate, creating a dense, moist crumb that holds its structure in a bundt pan. You are aiming for a silky, thick batter that leaves the whisk coated, which results in a cake with a stark, bitter cocoa edge and a tight, velvety texture.
Temperature dictates the emulsion.
Ensure your butter, eggs, and sour cream are at room temperature to avoid the batter breaking. If the butter is cold, it will leave streaks of fat in the finished cake rather than incorporating into a smooth emulsion.
- 10-cup bundt pan
- stand mixer or electric hand mixer
- fine-mesh sieve
- rubber spatula
- wire cooling rack
What goes in.
- 1 cupDutch-processed cocoa powder
- 1 cupboiling hot coffee
- 2 1/4 cupsall-purpose flour
- 2 cupsgranulated sugar
- 1 tspbaking soda
- 1/2 tspsalt
- 1 cupunsalted butter, softened
- 3large eggs
- 1/2 cupsour cream
- 1 tbspvanilla extract
Activating the Cocoa
Whisking the cocoa powder directly into the boiling coffee before adding it to the batter releases the flavor compounds locked in the cocoa solids. Do this first and let it cool slightly so it doesn't scramble the eggs later.
The method.
Prep the pan
Grease the pan thoroughly with soft butter, then dust with cocoa powder, tapping out all excess. Use a pastry brush to ensure butter gets into every crevice of the fluted design.
Bloom the cocoa
Whisk the cocoa powder into the hot coffee in a small bowl until completely smooth. Set aside to cool to room temperature.
Mix dry ingredients
Sift the flour, baking soda, and salt together into a bowl to remove any lumps.
Cream the butter and sugar
Beat the butter and sugar on medium-high speed until the mixture is pale and looks like wet sand, about 4 minutes.
Incorporate liquids
Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla, then scrape down the sides of the bowl.
Combine
Add the flour mixture in three parts, alternating with the cocoa-coffee mixture. Mix on low just until the last streak of flour disappears.
Bake
Pour the batter into the prepared pan. Bake at 350°F (175°C) until a skewer inserted into the center comes out with a few moist crumbs, usually 50 to 55 minutes.
Cool
Let the cake rest in the pan for exactly 10 minutes. Invert it onto a wire rack; if left longer, the steam will make the crust soggy and prone to sticking.
Other turns to take.
Espresso Glaze
Whisk 1 cup powdered sugar with 2 tablespoons strong espresso and a teaspoon of melted butter for a thin, shiny finish.
Bitter Finish
Fold 1/2 cup finely chopped high-percentage dark chocolate into the batter just before pouring into the pan.
When it doesn't go to plan.
Always use Dutch-processed cocoa; natural cocoa is too acidic and will react poorly with the baking soda.
If the cake resists coming out of the pan, place a hot, damp towel over the bottom of the inverted pan for two minutes to soften the butter.
Store the cake under a glass dome or airtight container at room temperature; the cocoa oils keep it moist for up to three days.
The ones that keep coming up.
Can I replace the coffee with water?
Yes, but coffee emphasizes the depth of the chocolate. Use hot water if you prefer to avoid the flavor.
Why did my cake stick to the pan?
The pan likely had missed spots during greasing or wasn't floured with cocoa. Ensure your butter is soft enough to coat every surface.