Chocolate Bundt Cake with Rich Chocolate Glaze

Your search for THE chocolate Bundt can stop with this recipe! I've been making a version of this cake -- in layer or sheet form -- for years, and it never fails to get rave reviews. The addition of espresso powder provides a boost to the chocolate flavor, and sour cream keeps the texture extra moist. Although this cake stands well on its own (or with a scoop of ice cream), true chocoholics will love it covered with the rich chocolate glaze.

Prep Time 15

Cook Time 55

Servings slices

5 from 2 votes

Print Recipe Pin Recipe

Equipment

1 10-12 cup Bundt pan (I've linked to the standard one I use most often.)
stand mixer fitted with the paddle attachment or handheld electric mixer

Ingredients

Chocolate Bundt Cake

2 cups all purpose flour
1 cup unsweetened (natural) cocoa powder, sifted
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
2 teaspoon espresso powder
¾ cup hot water
¾ cup canola, vegetable, safflower or melted coconut oil
2½ cups sugar
5 large eggs, room temperature
2 teaspoon pure vanilla extract
1¼ cups sour cream (not fat-free)

Rich Chocolate Glaze

5 oz semisweet or bittersweet chocolate, chopped
½ cup heavy cream
1½ tablespoon corn syrup (see Notes)
1 teaspoon pure vanilla extract

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Instructions

Make the Bundt Cake

Preheat your oven to 325℉. Spray your Bundt pan evenly with non-stick baking spray.
In a medium bowl, whisk together flour, cocoa powder, salt, baking powder, and baking soda.
In a small bowl, stir together the espresso powder and hot water.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer and a large bowl, beat oil and sugar at medium speed for 2 minutes, stopping to scrape the sides of the bowl with a rubber spatula a few times so that the mixture is well blended and light.
Beat in the eggs, one at a time, stopping to scrape the bowl as necessary. Beat in the vanilla and the espresso mixture.
With the mixer on low speed, alternately beat in the flour mixture and the sour cream, making three additions of flour and two of sour cream, beating until incorporated.
Transfer the batter to the prepared Bundt pan and smooth the top. Tap the pan on the counter a few times to remove any air bubbles.
Bake the Bundt in your preheated oven for 45-60 minutes, or until the top is puffed and firm and a cake tester or a thin knife inserted into the center comes out with only a few moist crumbs attached. Let the cake cool in the pan for 15 minutes and then carefully invert it onto a wire rack to cool completely (see Notes.)

Glaze the Cake

In a small saucepan, stir together chocolate, cream, and corn syrup over medium low heat until melted and smooth. Remove the pan from the heat and stir in the vanilla. Let cool for 10 minutes before drizzling over the cake.
Pour the glaze over the cooled cake, using an offset spatula or a knife to coax it over the sides of the cake if necessary Let glaze cool completely, or refrigerate the cake to set the glaze before serving.

Notes

If you don't like to use corn syrup in a glaze, you can omit it altogether or replace it with honey, golden syrup, brown rice syrup, or agave nectar.
Store the cooled cake for up to two days, tightly wrapped in the refrigerator, before glazing and serving.
The baked and cooled cake can be tightly wrapped in plastic wrap and then frozen for up to two months. Defrost overnight in the refrigerator before glazing.

Nutrition

Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!