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Double Chocolate Bundt Cake

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Double Chocolate Bundt Cake is a rich, moist, and deeply chocolatey dessert baked in a classic ring-shaped Bundt pan—perfect for celebrations or cozy indulgence.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsalted butter, softened (or 3/4 cup neutral oil)
  • 3 large eggs
  • 1 cup sour cream or plain yogurt
  • 2 teaspoons vanilla extract
  • 1 cup hot water or strong brewed coffee
  • 1 cup chocolate chips or chunks (optional)

Instructions

  1. Preheat oven to 350 °F (175 °C). Grease and flour a 10–12-cup Bundt pan thoroughly.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy (or whisk oil and sugar until blended).
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Alternately add the dry ingredients and sour cream, beginning and ending with the dry mix. Mix until just combined.
  6. Stir in hot water or coffee to slightly thin the batter.
  7. Fold in chocolate chips or chunks, if using.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 45–55 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  10. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely.
  11. Optional: Dust with powdered sugar, drizzle with chocolate glaze, or top with your favorite icing.

Notes

  • For extra chocolate intensity, use strong coffee instead of water.
  • Do not overmix after adding dry ingredients to prevent a dense cake.
  • Let cake cool completely before glazing or slicing.
  • Grease pan thoroughly to prevent sticking—use baking spray or shortening + flour.
  • Store wrapped tightly to maintain moisture.

Nutrition

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