Chocolate Bundt Cake with Chocolate Frosting

5.0 from 9 reviews

Author: Anita Jacobson

Courses: Desserts

Cuisines: American

Ingredients: Egg

Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hour 25 mins

Serves: 16

Ingredients

• 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

Instructions

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.