Chocolate Bundt Cake
Chocolate lovers will rejoice at the deep, dark cocoa-forward flavors of this ultra-plush Bundt reminiscent of the classic tunnel of fudge cake. A full cup of Dutch-process cocoa powder bloomed in hot water with espresso powder accentuates the chocolate.
Instead of adding a filling, we drape the cake in an optional glaze made with butter, cocoa powder, honey and milk — no need to buy separate ingredients for a ganache.
This cake can also be made as a loaf, as well as vegan. See the VARIATIONS below.
Storage: The baked and glazed cake can be stored covered at room temperature for up to 4 days. Freeze leftovers in an airtight container for up to 1 month.
Where to buy: We tested this recipe with two Dutch process cocoa powders, Droste and King Arthur Double Dutch Dark Cocoa. If you’re not using one of these brands, take Cook’s Illustrated’s advice to use a cocoa powder that contains at least 1 gram of fat per 5-gram serving, as listed on the nutrition label. Lower-fat brands may result in a drier cake.
Ingredients
For the cake
- 1 cup (95 grams) Dutch-process cocoa powder
- 1 tablespoon instant espresso powder
- 1 cup (240 milliliters) boiling water
- 1 cup (240 milliliters) whole or reduced-fat milk
- 2 1/2 cups (310 grams) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (220 grams) packed light or dark brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (120 milliliters) neutral oil, such as canola
- 8 tablespoons (1 stick/113 grams) unsalted butter, softened but cool to the touch
- 2 teaspoons vanilla extract
- 2 large eggs, at room temperature
For the optional glaze
- 3 tablespoons Dutch-process cocoa powder
- 2 tablespoons honey
- Pinch fine salt
- 2 tablespoons unsalted butter
- 2 tablespoons whole or reduced-fat milk, plus more as needed
- 1/4 teaspoon vanilla extract
Directions
Step 1
Make the cake: Position a rack in the middle of the oven and preheat to 350 degrees. Coat a large (10- to 15-cup/2.3- to 3.5-liter) Bundt pan with baking spray, or grease thoroughly with a thin layer of vegetable oil. Pay extra attention to the center tube, where sticking is especially likely.
Step 2
In a medium bowl or 4-cup (1-liter) glass liquid measuring cup, whisk together the cocoa and espresso powders until combined. Pour in the boiling water, whisking again until thoroughly combined. The mixture will thicken and turn glossy, almost like pudding. Let cool slightly, then whisk in the milk until incorporated.
Step 3
In a separate medium bowl, whisk together the flour, baking powder and salt.
Step 4
In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and a handheld mixer, beat the brown and granulated sugars, oil and butter on medium speed until lightened in color, creamy and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl and attachment as needed. Still on medium, beat in the vanilla extract, then the eggs, one at a time, waiting until the first is incorporated before adding the second. Scrape down the bowl again. On low speed, gradually add half the cocoa powder mixture. The batter may look separated or curdled, but not to worry. After the liquid has been thoroughly mixed in, stop the mixer, add half the flour mixture and mix again on low until the dry ingredients are incorporated. Repeat with the remaining cocoa mixture and then the remaining flour mixture.
Step 5
Stop the mixer and scrape down the sides and bottom of the bowl once more. Turn the mixer back on to medium and beat for about 30 seconds. Remove the bowl from the mixer, and do one last scrape-and-stir with a flexible spatula to make sure there are no dry pockets or slicks of unincorporated butter on the sides or bottom of the bowl. The finished batter will be thick and glossy, almost like a soft pudding or mousse.
Step 6
Scrape the batter into the prepared Bundt pan and smooth the top with the back of a spoon or offset spatula. Gently tap the pan a few times on the counter to pop any air pockets in the batter. Bake for 45 to 50 minutes, or until a cake tester (or wooden skewer) inserted into the center comes out clean. When pressed lightly with your finger, the cake should spring back a bit, but it may still feel very soft. That’s okay; it will firm up as it cools.
Step 7
Transfer the pan to a wire rack and let rest for 10 minutes. Use a small, flexible spatula or a round-edged knife to loosen the sides of the cake from the pan and then invert onto the rack. Let the cake cool completely.
Step 8
Make the optional glaze: In a small, microwave-safe bowl, combine the cocoa powder, honey and salt. No need to stir, as it will come together smoothly once you add the remaining ingredients.
Step 9
In a 2-cup (480-milliliter) glass liquid measuring cup, combine the butter and milk. Microwave on HIGH until the butter has melted, 30 seconds to 1 minute. The milk may foam, so keep an eye on it, pausing the microwave and stirring as needed. Pour the butter mixture into the cocoa powder mixture and whisk until glossy, smooth and well-combined. Whisk in the vanilla. It’s possible that after whisking, the glaze will cool and thicken enough to not be pourable. If so, just pop it back into the microwave for 10 to 20 seconds on HIGH, or until it’s glossy and thin enough to drizzle over the cake. You can heat it more or less depending on how much you want it to drip down the cake — warmer and it will go all the way down, slightly less hot and it will go slower and not as far. If it still seems on the thick side, thin with additional milk, as needed.
Step 10
Drizzle the glaze around the top of the cake, letting it drip down the sides. If desired, use a spoon or offset spatula to push more of it over and down. Let the glaze set for about 30 minutes before cutting and serving, or storing.
Variations
This recipe can also be made as a loaf cake. For two loaves, use the ingredient amounts as written, but you can also halve them to make one loaf. We preferred the height of an 8 1/2-by-4 1/2-inch loaf pan, but a 9-by-5-inch pan will work, as well. Grease the loaf pan(s) with a thin layer of oil, then line with a piece of parchment paper cut to form a sling along the long sides of the pan. Proceed with the recipe as written (if you do two loaves, each pan will need about 720 grams of batter), baking for about 50 minutes. Cool in the pan for 10 minutes before lifting the cake out of the pan using the parchment sling. Glaze, if desired, as above.
To make this vegan, substitute nondairy milk and vegan butter (one-for-one swaps) in both the cake and glaze. Leave out the eggs, and beat 1 1/2 teaspoons cider vinegar into the cake batter along with the vanilla. For the glaze, agave syrup can be used in place of the honey.
