This Chocolate Bundt Cake is moist, chocolaty and perfectly fudge-y! A pretty bundt pan makes this cake look so fancy, but it’s so easy!
I love Bundt cakes…everything about them. They’re delicious, gorgeous and so easy to make. Oh, and have I mentioned the pans? All of the glorious beautiful pans? I have a Bundt pan obsession and I don’t care who knows it! Recently I bought a new one, and it was just calling out to have a chocolate cake baked in it. So I rose to the challenge and made this delicious Chocolate Bundt Cake.
About this cake:
This is the kind of cake that likely won’t last through one dessert session, and if it does it will call you from the counter demanding that you come eat it right now. And you’ll think of it as it sits there, and your mouth will water and you’ll then need to go over with your fork and eat it. all. up. This is the most moist chocolate cake…it’s fudgy and rich and chocolatey…everything a chocolate cake should be.
The secret ingredient:
For this cake I used a Balkan Style Yogourt (6%) in the recipe (like the brand Astro). I like to use yogurt in many of my cake recipes, because I know that by adding it, the cake will come out moist. But you have to use a thick and creamy yogourt which is the perfect consistency for cakes, and adds just the right amount of moisture. I truly think the best kind of cake recipes are the ones that have yogurt (or sour cream) in them.
A perfect cake for all occasions!
This is a perfect recipe for birthday cakes, parties, potlucks, or any time you just want a rich and delicious slice of chocolate cake. You can’t go wrong with this recipe.
To Frost or Not to Frost?
I chose not to put any icing (frosting), chocolate ganache or chocolate glaze on this cake because sometimes cakes just don’t need it, and this is that type of cake. This Chocolate Bundt Cake is a moist, chocolate-y cake in all it’s glory. No icing to confuse the flavour. So I kept it simple and it was perfect. You should make it.
This cake is delicious all on it’s own. It’s also super tasty with whipped cream or vanilla ice cream and fresh berries like strawberries or raspberries.
Chocolate Bundt Cake Recipe Tips:
- COCOA POWDER: Use a high quality cocoa powder for maximum chocolate flavour (Dutch-processed cocoa powder is the best).
- YOGURT: I use a 6% Balkan style yogurt for most of my cakes. You can also use sour cream or Greek yogurt instead.
- MILK: Use 2% or whole milk.
- COFFEE: Use warm or cold regular or decaf coffee. You can also make coffee from instant powder.
- PREPARING YOUR BUNDT PAN: I use a flour/oil spray (Pam has a really good one) to prepare all of my cake pans. Without proper pan prep cakes will not slide out of the pan easily (or at all). The key is to make sure you grease into all the little ornate nooks and crannies of the Bundt pan, especially for some of the really fancy pans, otherwise the cake will stick there. Don’t overspray the pan either, you don’t want to taste the oil spray in your cake…you just need a light spray that covers every area in the pan.
- LET IT COOL: Once the cake has baked and is removed from the oven, let it rest in the pan for 15 minutes before turning it out onto a plate. If you don’t let it rest, it’s more likely that the cake will stick to the pan on the way out. Sometimes I use my fingers to gently pull the cake away from the edges of the pan before I tip it out.
- STORAGE: Store this cake in an air tight container or cover tightly with plastic wrap for up to 3 days. I don’t put mine in the refrigerator, I think room temperature is fine.
- FREEZING: This cake freezes well. Store in an airtight container, ziplock bag or plastic wrap in the freezer for up to 3 months. Just thaw for a few hours before eating.
- INGREDIENT OPTION: Feel free to add 1 cup chocolate chips to the batter: milk, semi-sweet or dark chocolate chips.
About this pan:
I have been asked quite a few times about the Bundt pan I used for this cake and I can see why because it’s a beauty! This Bundt pan is the (this is an affiliate link) Nordic Ware Platinum Collection Heritage Bundt Pan. I love it! It’s a bit tricky to bake with, but as long as you properly prepare your pan, you should be fine.
Chocolate Bundt Cake
This Chocolate Bundt Cake is moist, chocolaty and perfectly fudge-y!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Cake
- Method: Baking
- 1 3/4 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup Balkan Style Yogourt 6%
- 1/4 cup milk
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup strong coffee (warm or cool)
- 1/2 cup vegetable oil
- Preheat your oven to 350 degrees F.
- Prep a Bundt pan by spraying the inside of the pan with a baking spray containing flour (you can find this spray in the baking aisle at your grocery store). This step is so important if you want your cake to slide out of the pan. Set aside.
- In a large mixing bowl sift together the flour, sugar, cocoa, baking soda, baking powder and salt.
- In a separate bowl, whisk together the yogurt, milk, eggs, vanilla, coffee and vegetable oil.
- Add the yogurt mixture to the dry ingredients, then use an electric mixer on medium speed to mix for about 2 minutes.
- Pour the cake batter into the prepped Bundt pan. Gently tap the pan on the countertop to remove air bubbles.
- Bake for 50-60 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- When done, let the cake cool in the pan on a wire rack for about 15 – 20 minutes before removing the cake.
Keywords: chocolate cake, chocolate bundt cake
Have a delicious day!
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