Chocolate Bundt Cake – Once Upon a Chef

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Irresistibly rich, this chocolate Bundt cake will tempt you to sneak a slice every time you pass by.

chocolate bundt cake

Say hello to the new showstopper in your holiday dessert lineup: my decadently rich chocolate Bundt cake. It’s a surefire hit for any occasion—be it a cozy brunch, a casual coffee with friends, or as the centerpiece dessert at your holiday feast. The cake is soaked with a vanilla-scented butter syrup that makes it ultra-moist. And the icing on the cake—literally—is a rich and shiny chocolate glaze that takes the cocoa flavor to the next level. This isn’t just any cake; it’s the kind you keep on your counter and sneak a slice of every time you walk by. Whether you’re sharing it with friends or keeping it all for yourself, this chocolate Bundt cake truly shines.

chocolate bundt cake Ingredients

ingredients to make chocolate bundt cake

Step-by-Step Instructions

Make the Cake

Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.

In a small microwave-safe bowl, combine the coffee and chocolate. Heat in the microwave on high power in 20-second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until the mixture is smooth. Set aside.

coffee and chocolate in small bowl

In a medium bowl, add the buttermilk, eggs, and vanilla.

buttermilk, eggs, and vanilla in medium bowl

Whisk to combine and set aside. (Note that the mixture may start to look curdled as it sits; that’s okay.)

buttermilk, eggs, and vanilla combined with whisk

In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, cocoa powder, sugar, salt, baking powder, and baking soda.

flour, cocoa powder, sugar, salt, baking powder, and baking soda in mixing bowl

Beat on low speed for 30 seconds to combine.

flour, cocoa powder, sugar, salt, baking powder, and baking soda combined in mixing bowl

Add the softened butter and half of the buttermilk mixture.

butter and part of buttermilk mixture in mixing bowl with dry ingredients

Mix on low speed until moistened but still a little crumbly, about 1 minute.

butter, buttermilk and dry ingredients in crumbly batter

With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for 3 minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.

remaining buttermilk added to mixing bowl

Add the chocolate/coffee mixture.

adding coffee to cake batter

Mix on low speed until smooth.

batter with coffee mixed in

Transfer the batter to the prepared Bundt pan.

pouring cake batter into bundt pan

Smooth the top with a spatula.

bundt pan full of cake batter

Bake for 70 to 75 minutes, or until a cake tester comes out clean or with just a few crumbs.

baked cake in bundt pan

Make the Soaking Syrup

While the cake bakes, make the soaking syrup: In a small saucepan, combine the butter, sugar, water, and vanilla.

butter, sugar, water, and vanilla in small saucepan

Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.

butter, sugar, water, and vanilla combined in sauce pan

Set the cake pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about three-quarters of the way down.

poking holes in cake with toothpick

Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.

brushing half of glaze on bottom of cake

Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. Let the cake cool completely, at least a few hours.

brushing remaining glaze on top of cake

Make the Chocolate Glaze

Add the butter to a small saucepan and melt over low heat. Remove the pan from the heat. Add the chocolate and whisk until melted.

melted butter and chocolate in small sauce pan

Add the confectioners’ sugar and 2 tablespoons of the hot water.

confectioners' sugar and water added to saucepan

Whisk until completely smooth.

melted butter, chocolate, and confectioners' sugar combined

Using a small spoon, drizzle the glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set before serving, at least 30 minutes. Slice the cake with a serrated knife. The cake will keep well in a covered container at room temperature for up to four days.

The glaze should be the consistency of warm honey so that it coats the top of the cake evenly and then cascades slowly down the sides. If the glaze is too thick, whisk in the remaining tablespoon of water, little by little, until you get the right consistency. If the glaze is too thin, whisk in a bit more confectioners’ sugar.

drizzling glaze over cake with spoon

Allow the glaze to set before serving, at least 30 minutes. Slice the cake with a serrated knife. The cake will keep well in a covered container at room temperature for up to four days.

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Chocolate Bundt Cake

Irresistibly rich, this chocolate Bundt cake will tempt you to sneak a slice every time you pass by.

Ingredients

For the Cake

  • ½ cup coffee (room temperature is fine)
  • 4 oz semi-sweet chocolate, coarsely chopped
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour, spooned into measuring cup and leveled off
  • ½ cup natural cocoa powder, such as Hershey’s
  • 2½ cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened

For the Soaking Syrup

  • 5 tablespoons unsalted butter
  • ¾ cup granulated sugar
  • ¼ cup water
  • 2 teaspoons vanilla extract

For the Chocolate Glaze

  • 2 tablespoons unsalted butter
  • 1½ ounces unsweetened chocolate, coarsely chopped
  • ¾ cup confectioners’ sugar
  • 2 to 3 tablespoons hot water

Instructions

  1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour.
  2. In a small microwave-safe bowl, combine the coffee and chocolate. Heat in the microwave on high power in 20-second intervals, stirring in between, until the chocolate is about 75% melted. Stir, allowing the residual heat in the bowl to melt the remaining chocolate, until the mixture is smooth. Set aside.
  3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture may start to look curdled as it sits; that’s okay.)
  4. In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, cocoa powder, sugar, salt, baking powder, and baking soda. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for 3 minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
  5. Add the chocolate/coffee mixture and mix on low speed until smooth.
  6. Transfer the batter to the prepared Bundt pan and smooth the top with a spatula. Bake for 70 to 75 minutes, or until a cake tester comes out clean or with just a few crumbs.
  7. While the cake bakes, make the soaking syrup: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
  8. Set the cake pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about three-quarters of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
  9. Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. Let the cake cool completely, at least a few hours.
  10. Make the chocolate glaze: Add the butter to a small saucepan and melt over low heat. Remove the pan from the heat. Add the chocolate and whisk until melted. Add the confectioners’ sugar and 2 tablespoons of the hot water and whisk until completely smooth. The glaze should be the consistency of warm honey so that it coats the top of the cake evenly and then cascades slowly down the sides. If the glaze is too thick, whisk in the remaining tablespoon of water, little by little, until you get the right consistency. If the glaze is too thin, whisk in a bit more confectioners’ sugar. Using a small spoon, drizzle the glaze over the top of the cake, letting it drip down the sides. Allow the glaze to set before serving, at least 30 minutes. Slice the cake with a serrated knife. The cake will keep well in a covered container at room temperature for up to four days.
  11. Make-Ahead/Freezing Instructions: The cake keeps well for up to four days. Once cool, store in a cake dome (or cover with plastic wrap if it has the soaking syrup but is not yet glazed) at room temperature until ready to serve. The soaked, unglazed cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. Thaw overnight on the countertop before adding the chocolate glaze and serving.

Nutrition Information

Powered by Edamam

  • Per serving (16 servings)
  • Calories: 495
  • Fat: 22 g
  • Saturated fat: 13 g
  • Carbohydrates: 72 g
  • Sugar: 51 g
  • Fiber: 2 g
  • Protein: 6 g
  • Sodium: 254 mg
  • Cholesterol: 91 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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