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Chocolate Bundt Cake

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Chocolate Bundt Cake is a deeply rich, ultra-moist chocolate cake with intense cocoa flavor, finished with a creamy tangy frosting, salted caramel drizzle, and flaky sea salt for a bakery-worthy dessert.

Ingredients

2 cups granulated sugar

2 cups all-purpose flour

1 cup Dutch-process cocoa powder

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

4 large eggs, room temperature

1/2 cup sour cream, room temperature

3/4 cup neutral oil

1 tbsp vanilla extract

1 cup whole milk, room temperature

3/4 cup hot brewed coffee

4 oz unsalted butter, room temperature

8 oz cream cheese, room temperature

1 tbsp vanilla extract (frosting)

4 cups powdered sugar, sifted

1/3 cup heavy cream

2/3 cup salted caramel sauce

Flaky sea salt, optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly and dust with cocoa powder.
  2. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  3. In another bowl, whisk eggs, sour cream, oil, vanilla, and milk until smooth.
  4. Whisk wet ingredients into dry ingredients until mostly combined.
  5. Pour hot coffee into the batter and gently fold until smooth.
  6. Pour batter into prepared Bundt pan and bake 45–55 minutes, until a tester comes out clean.
  7. Cool cake in pan for 20 minutes, then invert onto a rack and cool completely.
  8. Beat butter and cream cheese until smooth.
  9. Add vanilla and powdered sugar and mix until creamy.
  10. Beat in heavy cream until frosting is smooth and spreadable.
  11. Spread frosting over cooled cake.
  12. Drizzle with salted caramel and finish with flaky sea salt if desired.

Notes

Coffee enhances chocolate flavor without tasting like coffee.

Grease Bundt pan thoroughly to prevent sticking.

Flavor improves after resting overnight.

Serve slightly softened for best texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-bundt-cake/