Chocolate Bundt Cake with Chocolate Frosting

5.0 from 9 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hour 25 mins

Serves: 16


  • Chocolate bundt cake
  • 1 cup (240 ml) brewed coffee
  • 16 tablespoons (227 gram) unsalted butter, room temperature
  • 3/4 cup (65 gram) unsweetened cocoa powder
  • 2 cups (240 gram) all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (400 gram) sugar
  • 3/4 teaspoon salt
  • 2 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup (113 gram) sour cream
  • Chocolate frosting
  • 2/3 cup (113 gram) semisweet/bittersweet chocolate chips
  • 1/4 cup heavy cream


  1. Preheat oven to 350 Fahrenheit (180 Celsius). Grease a standard 10-cup non-stick bundt pan with butter.
  2. Chocolate cake: Melt coffee, butter, and cocoa powder in a microwave-safe bowl. Whisk until smooth. Set aside to cool.
  3. Whisk eggs, vanilla, and sour cream in a bowl. Set aside.
  4. Sift all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Pour chocolate mixture and mix thoroughly with a whisk/spatula. Add also sour cream mixture and stir until thoroughly combined, scraping as necessary.
  5. Pour the batter into the prepared pan. Bake in the preheated oven for 50-55 minutes or until a toothpick/cake tester comes out clean.
  6. Remove pan from the oven and wait for 15 minutes. Gently turn the pan over onto a cooling rack. Lift the pan off the cake. Cool the cake completely before icing.
  7. Chocolate frosting: Heat chocolate chips and heavy cream in a microwave-safe bowl until the cream bubbles. Stir until the frosting is smooth.
  8. Spoon the chocolate frosting over the top of the cake, letting it drip down the sides.

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