Easy Chocolate Bundt Cake Recipe (From Scratch)
If you’re looking for a dessert that’s rich, moist, and oh-so-chocolatey, then this Easy Chocolate Bundt Cake Recipe (From Scratch) is just what you need. Perfect for any occasion, this cake combines the delightful flavors of Dutch cocoa powder, the smoothness of Greek yogurt, and a hint of espresso that elevates the chocolate to new heights. Whether you’re celebrating a birthday, hosting a dinner party, or just indulging yourself, this cake is sure to impress.
Imagine slicing into a beautifully baked Bundt cake, the rich chocolate aroma wafting through the air, and discovering the gooey mini chocolate chips nestled within. Top it with a luscious chocolate ganache made from semi-sweet chocolate chips and heavy cream, and you’ll have a dessert that will leave everyone asking for seconds. So, roll up your sleeves, and let’s get started on this delicious journey!
Reasons to Love Easy Chocolate Bundt Cake Recipe (From Scratch)
- Decadent Flavor: The combination of cocoa powder and semi-sweet chocolate gives this cake an intense chocolate flavor that chocolate lovers will cherish.
- Moist Texture: The inclusion of buttermilk and Greek yogurt makes this cake incredibly moist, ensuring each bite melts in your mouth.
- Simple Ingredients: You can easily find all the ingredients in your kitchen or local grocery store, making it a convenient choice for bakers of all levels.
- Versatile Design: The Bundt shape is not only beautiful but allows for even baking and easy serving.
- Perfect for Any Occasion: From casual gatherings to formal celebrations, this cake fits right in, making it a versatile dessert option.
Your Shopping Guide
- Cake Flour or All-Purpose Flour: 2 cups for the base of the cake. If you prefer a lighter texture, go for cake flour.
- Dutch Cocoa Powder or Regular Cocoa Powder: 1 1/3 cups to provide a rich chocolate flavor.
- Baking Powder: 2 teaspoons to help the cake rise.
- Baking Soda: 1 teaspoon for additional leavening.
- Salt: 1 teaspoon to enhance the flavors.
- Unsalted Butter: 1 cup (2 sticks), softened to room temperature for the perfect creaminess.
- Granulated Sugar: 1 cup to sweeten the batter.
- Brown Sugar: 3/4 cup for moisture and depth of flavor.
- Large Eggs: 3, at room temperature for better incorporation.
- Buttermilk: 1 cup, also at room temperature for a tender crumb.
- Vegetable Oil: 1/2 cup to keep the cake moist.
- Greek Yogurt: 1 cup, full-fat for richness and moisture.
- Espresso Instant Coffee Powder: 1 tablespoon to enhance the chocolate flavor.
- Vanilla Extract: 3 teaspoons for a warm, aromatic note.
- Mini Chocolate Chips: 3/4 cup, plus more for garnish!
- Semi-Sweet Chocolate Chips: 1 1/2 cups for the ganache.
- Heavy Whipping Cream: 3/4 cup for a luxurious ganache.
Gear Checklist
- Bundt Pan: A 10-12 cup capacity pan is ideal for this recipe.
- Mixing Bowls: Both large and medium-sized bowls will be needed for mixing your ingredients.
- Measuring Cups and Spoons: Precision is key in baking, so be sure to have these handy.
- Whisk and Spatula: Essential for mixing and folding in ingredients smoothly.
- Cooling Rack: This allows your cake to cool evenly and prevents sogginess.
- Microwave or Double Boiler: For melting chocolate for the ganache.
Easy Chocolate Bundt Cake Recipe (From Scratch): Step-by-Step Guide
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Bundt Pan
Grease your Bundt pan generously with butter or cooking spray, then lightly dust it with flour to prevent sticking.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of cake flour (or all-purpose flour), 1 1/3 cups of Dutch cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. This step is crucial for even distribution of the leavening agents.
Step 4: Cream the Butter and Sugars
In a separate bowl, beat together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 3/4 cup of brown sugar until the mixture is light and fluffy. This process incorporates air into your batter for a fluffy cake.
Step 5: Add Eggs and Wet Ingredients
Add 3 large eggs, one at a time, mixing well after each addition. Then, mix in 1 cup of buttermilk, 1/2 cup of vegetable oil, 1 cup of Greek yogurt, 1 tablespoon of espresso powder, and 3 teaspoons of vanilla extract until fully combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a dense cake.
Step 7: Fold in Chocolate Chips
Gently fold in 3/4 cup of mini chocolate chips, reserving some for garnishing later.
Step 8: Pour Batter into Bundt Pan
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula to ensure even baking.
Step 9: Bake the Cake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool the Cake
Once baked, remove the Bundt pan from the oven and let it cool for about 15 minutes before inverting it onto a cooling rack to cool completely.
Step 11: Prepare the Ganache
In a small saucepan or microwave, heat 3/4 cup of heavy whipping cream until it just starts to simmer. Remove from heat and add 1 1/2 cups of semi-sweet chocolate chips. Stir until the chocolate is fully melted and the mixture is smooth.
Step 12: Drizzle Ganache over Cake
Once the cake is completely cool, drizzle the chocolate ganache over the top, allowing it to drip down the sides. Garnish with additional mini chocolate chips for a fun presentation.
Better Choices & Swaps
- Flour: Use whole wheat flour for a healthier option, keeping in mind it may alter the texture slightly.
- Cocoa Powder: If you want a less intense chocolate flavor, regular cocoa powder works just fine.
- Greek Yogurt: Substitute with sour cream for a similar texture and taste.
- Vegetable Oil: You can swap this with melted coconut oil for a slight tropical flavor.
Frequent Missteps to Avoid
- Not properly greasing the Bundt pan can lead to a cake that sticks, making it difficult to remove.
- Overmixing the batter can lead to a dense cake; mix until just combined.
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature for best results.
- Don’t skip the cooling step before adding ganache. A warm cake can cause the ganache to run off instead of setting.
Save for Later: Storage Tips
To keep your Easy Chocolate Bundt Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and aluminum foil. It will last for up to 3 months in the freezer. Just remember to thaw it in the refrigerator before serving!
FAQ
Can I use a different pan for this recipe?
Yes! You can use a standard cake pan or even cupcake tins; just adjust the baking time accordingly. Cupcakes will bake faster, so check them after 18-20 minutes.
What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Can I make this cake ahead of time?
Absolutely! This cake is perfect for making in advance. Just store it properly and it’ll taste just as delicious the next day.
How do I know when the cake is done?
The best way to check is by inserting a toothpick in the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready!
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Ready to Cook?
Now that you have all the secrets to making the perfect Easy Chocolate Bundt Cake Recipe (From Scratch), it’s time to gather your ingredients and bake! Whether you enjoy it on a quiet afternoon or serve it at a gathering, this cake will surely bring joy to every chocolate lover’s heart. Happy baking!
Easy Chocolate Bundt Cake Recipe (From Scratch)
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C) for even baking.
- Step 2: Grease your Bundt pan generously with butter or cooking spray, then dust it with flour.
- Step 3: In a large bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
- Step 4: In a separate bowl, cream together the butter and sugars until light and fluffy.
- Step 5: Add the eggs one at a time, then mix in the buttermilk, oil, yogurt, espresso powder, and vanilla.
- Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Step 7: Gently fold in the mini chocolate chips, saving some for later.
- Step 8: Pour the batter into the prepared pan and smooth the top.
- Step 9: Bake for 50-60 minutes until a toothpick comes out clean.
- Step 10: Cool for 15 minutes in the pan before inverting onto a rack.
- Step 11: For the ganache, heat cream until simmering, then add chocolate chips and stir until smooth.
- Step 12: Drizzle ganache over the cooled cake and garnish with mini chocolate chips.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
- Use room temperature ingredients for the best results.
