Why You’ll Love This Recipe
This bundt cake is the ideal balance of sweet and rich, with the perfect combination of moistness and chocolatey goodness. The use of buttermilk in the batter keeps the cake tender, while the addition of hot water helps create a super moist texture. The optional semi-sweet chocolate chips add an extra layer of indulgence. It’s the kind of cake that’s guaranteed to make your taste buds swoon!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened dark cocoa powder
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup hot water
- ½ cup semi-sweet chocolate chips (optional)
Instructions
1. Preheat Oven:
- Start by preheating your oven to 350°F (175°C). Prepare your bundt pan by greasing it well and lightly dusting it with cocoa powder or flour. This will prevent the cake from sticking to the pan.
2. Mix Dry Ingredients:
- In a large bowl, sift together the flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt. Make sure they are well incorporated.
3. Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
4. Create the Batter:
- Gradually add the wet ingredients to the dry mixture, mixing until the batter is combined and no lumps remain. You’ll have a smooth and creamy batter.
5. Add Hot Water:
- Carefully mix in the hot water. The batter will be thin, but that’s exactly what you want for a moist cake. Don’t worry, it will bake up beautifully!
6. Incorporate Chocolate Chips:
- If you’re using chocolate chips, fold them into the batter now. They’ll melt slightly during baking, giving the cake an even richer chocolate flavor.
7. Bake:
- Pour the batter into the prepared bundt pan and tap it gently to remove any air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be puffed and slightly firm to the touch.
8. Cool the Cake:
- Once baked, allow the cake to cool in the pan for 20-30 minutes. Then, carefully invert it onto a wire rack to cool completely before serving.
Servings and Timing
- Servings: 8 servings
- Prep time: 20 minutes
- Cooking time: 35-40 minutes
- Total time: 55 minutes
Variations
- Frosting Options: Top the cake with a simple glaze or frosting, such as a chocolate ganache or whipped cream, for an extra indulgent treat.
- Add Fruit: For added texture and flavor, consider adding a handful of raspberries or cherries on top of the batter before baking.
- Gluten-Free Version: You can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free. Ensure that the pectin or other thickeners used are also gluten-free.
- Nutty Addition: Fold in a handful of chopped nuts, such as walnuts or pecans, for an added crunch.
Storage and Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to 1 week.
- Freezing: To freeze, wrap the cake in plastic wrap, then in aluminum foil, and store in a freezer-safe container for up to 3 months. Let it thaw at room temperature before serving.
- Reheating: If you prefer your cake warm, you can microwave individual slices for about 10-15 seconds, or warm the whole cake in the oven at 300°F for 10-15 minutes.
FAQs
1. Can I use a different type of cocoa powder?
Yes! You can use either unsweetened cocoa powder or Dutch-processed cocoa powder, but Dutch-processed cocoa powder will give the cake a slightly smoother and milder flavor.
2. Can I make this cake without buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I make this cake in a different pan?
Yes, you can use a regular round cake pan or a square pan, but you’ll need to adjust the baking time. Use a toothpick to check for doneness.
4. Is it necessary to use the hot water?
Yes, the hot water helps create a moist, tender crumb in the cake. Don’t skip this step!
5. How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If it comes out with wet batter, bake for a few more minutes and check again.
6. Can I make this cake ahead of time?
Yes! This cake stays fresh for several days, and it’s actually great if made the day before as the flavors have time to meld together.
7. Can I use other chocolate chips in this recipe?
Yes! You can use milk chocolate or even white chocolate chips instead of semi-sweet chocolate for a different flavor.
8. Can I make this cake without chocolate chips?
Yes, you can skip the chocolate chips if you prefer a more subtle chocolate flavor. The cake will still be rich and delicious.
9. Can I add coffee to this cake?
Yes, a small amount of brewed coffee can deepen the flavor of the chocolate. Replace some of the hot water with ½ cup of brewed coffee for an extra rich taste.
10. How do I prevent the cake from sticking to the bundt pan?
Make sure to grease and flour the bundt pan well. You can also use baking spray that includes flour for extra assurance that the cake won’t stick.
Conclusion
This Dark Chocolate Bundt Cake is everything you want in a chocolate cake—rich, moist, and decadent. With minimal ingredients and easy steps, it’s perfect for any occasion. Whether you’re celebrating a special event or simply treating yourself to a delicious dessert, this cake will be a guaranteed hit! Enjoy the deep, chocolatey flavor and the satisfaction of baking a perfect bundt cake from scratch.
Dark Chocolate Bundt Cake: An Incredible 7-Step Recipe
This Dark Chocolate Bundt Cake is rich, moist, and full of deep chocolate flavor. It’s perfect for any occasion and will satisfy your chocolate cravings with every bite.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened dark cocoa powder
1 cup buttermilk, room temperature
½ cup vegetable oil
3 large eggs
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 tablespoon vanilla extract
1 cup hot water
½ cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- Sift together the flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until well combined to form a smooth batter.
- Carefully mix in the hot water. The batter will be thin, but this is normal.
- Fold in the chocolate chips, if using, and stir until evenly distributed.
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean. Let it cool in the pan for 20-30 minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, use Dutch-processed cocoa powder instead of regular cocoa powder.
Substitute the buttermilk with milk mixed with lemon juice or vinegar if needed.
If you don’t want to use chocolate chips, the cake will still be delicious on its own.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
