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Chocolate Bundt Cake with Chocolate Frosting

Chocolate lovers rejoice! This beautiful chocolate cake is tender, moist, and easy to bake. The two-ingredients frosting makes the cake perfect for special events.
Chocolate Bundt Cake with Chocolate Frosting.

Chocolate Bundt Cake with Chocolate Frosting.

This chocolate bundt cake is so easy to prepare and bake. Although you can mix the batter with a mixer, I never bother with it, so it is the perfect cake to bake when you don’t feel like hauling out your big mixer to bake a cake.

The moist, tender chocolatey crumbs combined with the luscious chocolate frosting is a match made in heaven. It also helps that this is the easiest frosting you will ever make. The two ingredients frosting elevates the cake into something that you will be proud to serve for special occasions.

Ingredients for the chocolate bundt cake: all-purpose flour, sugar, cocoa powder, eggs, coffee, sour cream, unsalted butter, baking soda, baking powder, salt, and vanilla.

Ingredients for the chocolate bundt cake: all-purpose flour, sugar, cocoa powder, eggs, coffee, sour cream, unsalted butter, baking soda, baking powder, salt, and vanilla.

Ingredients for the chocolate cake and the chocolate frosting

Chocolate cake

For the cake, we need coffee, unsalted butter, unsweetened cocoa powder, all-purpose flour, baking powder, baking soda, salt, sugar, salt, eggs, vanilla extract, and sour cream.

The coffee intensifies the chocolate and makes the cake as chocolatey as possible. If you need to replace the coffee, you can substitute it with water, Guinness or other stout beer, or even red wine.

The sour cream is what makes the cake super moist and tender. You can replace sour cream with plain or Greek Yogurt.

Chocolate frosting

We only need two ingredients for the frosting: chocolate chips and heavy cream.

(1) Place coffee, unsalted butter, and cocoa powder in a microwave-safe bowl. (2) Heat until all the butter melts and whisk until smooth. (3) Place eggs, sour cream, and vanilla in a bowl. (4) Stir until the egg mixture is smooth.

(1) Place coffee, unsalted butter, and cocoa powder in a microwave-safe bowl. (2) Heat until all the butter melts and whisk until smooth. (3) Place eggs, sour cream, and vanilla in a bowl. (4) Stir until the egg mixture is smooth.

Prepare cake batter and baking the cake

Preheat oven to 350 Fahrenheit (180 Celsius). Grease a standard 10-cup non-stick bundt pan with butter.

Melt coffee, butter, and cocoa powder in a microwave-safe bowl. Whisk until smooth. Set aside to cool.

Whisk eggs, vanilla, and sour cream in a bowl. Set aside.

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.

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.

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.

(5) Sift all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. (6) Pour chocolate mixture and mix with a whisk. (7) Add sour cream mixture and stir. (8) Pour the batter into a greased 10-cup bundt pan.

(5) Sift all-purpose flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. (6) Pour chocolate mixture and mix with a whisk. (7) Add sour cream mixture and stir. (8) Pour the batter into a greased 10-cup bundt pan.

Make chocolate frosting

Heat chocolate chips and heavy cream in a microwave-safe bowl until the cream bubbles. Stir until the frosting is smooth.

Spoon the chocolate frosting over the top of the cake, letting it drip down the sides.

(9) Bake the cake in the oven. (10) Remove the cake from the pan and cool completely. (11) Prepare chocolate chips and heavy cream for the frosting. (12) Heat chocolate chips and heavy cream in a microwave until the cream bubbles and stir until the frosting is smooth.

(9) Bake the cake in the oven. (10) Remove the cake from the pan and cool completely. (11) Prepare chocolate chips and heavy cream for the frosting. (12) Heat chocolate chips and heavy cream in a microwave until the cream bubbles and stir until the frosting is smooth.

Troubleshooting a cake that sticks to a bundt pan

Using a non-stick bundt pan should alleviate this problem. If you notice scratches or the surface starts to worn out, it is time to replace it with a new bundt pan.

Always grease your pan thoroughly. My go-to technique is to melt a tablespoon or two of butter and brush every nook and cranny of the pan with melted butter. Don’t forget that the center tube also needs the same treatment.

If even a generous application of melted butter doesn’t help, you may want to sprinkle with sugar or ground nuts, and never all-purpose flour. The sugar/nuts add another barrier and prevent the cake from sticking.

Spoon chocolate frosting over the top of the cake, letting it drop down the sides.

Spoon chocolate frosting over the top of the cake, letting it drop down the sides.

Chocolate Bundt Cake with Chocolate Frosting

5.0 from 1 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 55 mins

Total Time: 1 hour 25 mins

Serves: 16

Print Recipe

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.

Comments

  • Jesse-Gabriel Jesse-Gabriel says:

    Einfach nur lecker, vielen vielen Dank für die Gramm Angaben!
    Liebe Grüße,
    Jesse-Gabriel

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