Chocolate Bundt Cake
A dark chocolate bundt with a warm glaze poured over the top.
- Prep20 min
- Cook45 min
- Total65 min
- Serves12
- LevelEasy
- Calories430
About this recipe
A bundt needs a well-greased pan and a batter thick enough to hold the shape. Cocoa and hot coffee make the crumb taste deeper than sugar alone.
The glaze in the photo is poured while the cake is still a little warm, so it sheets down the ridges.
Why this recipe works
- Coffee strengthens chocolate without tasting like coffee.
- A greased and floured pan lets the cake release.
- A warm cake takes the glaze into the crumb.
Variations
- Skip the coffee and use hot water.
- Add a pinch of salt to the glaze.
How to serve
Whole, with the glaze still shiny, and cut at the table.
Storage and reheating
Store baked desserts covered at room temperature for 1 day, then in the fridge for up to 4 days. Frozen desserts keep in an airtight container in the freezer for up to 2 weeks. Let cold desserts sit 10–15 minutes before serving for the best flavor.
Questions
How long does Chocolate Bundt Cake take?
About 65 minutes in total: 20 minutes of prep and 45 minutes of cooking. It serves 12.
Is this recipe hard to make?
We rate it easy. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I freeze it?
Most baked desserts freeze well for up to 2 months when wrapped tightly. Thaw overnight in the fridge.
