Heavenly Chocolate Bundt Cake Recipe: Moist & Irresistible

Crafting a decadent chocolate bundt cake sparks pure joy in any kitchen.

Sweet aromas will soon fill your home with warmth and comfort.

Dense, moist layers promise an indulgent experience that melts on your tongue.

Chocolate lovers understand this dessert goes beyond simple ingredients.

Rich cocoa transforms ordinary moments into delightful celebrations.

Each slice tells a delicious story of comfort and pleasure.

Come join me in creating a dessert that will become your new favorite treat.

What Goes Into Nigella Chocolate Bundt Cake

• All-Purpose Flour: A staple ingredient that provides structure and texture to the chocolate Bundt cake.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Chocolate: Adds intense chocolate taste and helps create a moist cake.
• Butter: Contributes richness and helps create a tender crumb.

• Sour Cream, Eggs: Provide moisture and help bind the cake ingredients together.
• Hot Water, Instant Coffee Powder: Enhance the chocolate flavor and add depth to the cake's taste.
• Vanilla Extract: Adds a warm, aromatic flavor to complement the chocolate.

• Baking Powder, Baking Soda: Help the cake rise and create a light, fluffy texture.
• Sugar: Sweetens the cake and helps with caramelization and moisture retention.
• Salt: Balances the sweetness and enhances the overall flavor profile.

How To Make Nigella Chocolate Bundt Cake With Ease

Step 1: Prepare Baking Equipment

Warm up the oven to 350°F (180°C). Generously coat a Bundt pan with butter, then dust with flour to prevent sticking. Ensure every nook and cranny is covered.

Step 2: Create Chocolate Base

• Dark chocolate
• Unsalted butter

Allow the mixture to cool down slightly while maintaining a smooth, glossy texture.

Step 3: Brew Coffee Concentrate

Dissolve instant coffee powder in hot water. Let the rich, aromatic liquid sit to the side.

Step 4: Mix Dry Ingredients

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Kosher salt

Whisk these ingredients until perfectly blended.

Step 5: Create Creamy Wet Mixture

• Sour cream
• Granulated sugar
• Large eggs
• Pure vanilla extract

Whip until the mixture becomes silky and uniform.

Step 6: Combine Chocolate Layers

Gently stir the melted chocolate and coffee into the creamy mixture. Mix until fully incorporated.

Step 7: Fold and Transfer Batter

Carefully fold the dry ingredients into the wet mixture. Avoid overmixing to keep the cake tender. Pour the batter into the prepared Bundt pan.

Step 8: Bake and Cool

Bake in the preheated oven for 40-45 minutes. Check doneness with a toothpick. Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack. Let it cool completely before serving.

Quick Tips For Nigella Chocolate Bundt Cake Lovers

• Boost Chocolate Intensity: Add a splash of espresso or strong coffee to enhance the rich chocolate flavor without overpowering the cake.
• Prevent Cake Sticking: Generously grease the Bundt pan with butter and dust with cocoa powder instead of flour for easier release and a chocolate-enhanced look.
• Check Moisture Perfectly: Insert a toothpick in the center – if it comes out with a few moist crumbs, the cake is done. Avoid overbaking to maintain a tender texture.
• Glaze with Elegance: Create a simple chocolate ganache or dust with powdered sugar for a professional finishing touch that elevates the cake's appearance.
• Storage Secret: Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 4 days to maintain its moisture and rich flavor.

Creative Ways To Change Nigella Chocolate Bundt Cake

• Gluten-Free Chocolate Haven: Replace wheat flour with almond or coconut flour for a celiac-friendly version that maintains rich chocolate flavor.
• Dairy-Free Chocolate Dream: Swap butter with coconut oil and sour cream with coconut yogurt to create a plant-based alternative that's creamy and indulgent.
• Low-Sugar Chocolate Delight: Use monk fruit sweetener instead of sugar and add extra dark chocolate for a lower-carb option that still satisfies chocolate cravings.
• Espresso Chocolate Blast: Intensify coffee notes by using freshly brewed espresso instead of instant coffee powder, creating a deeper, more complex chocolate experience.

Great Matches For Nigella Chocolate Bundt Cake

• Pair Coffee-Infused Flavor Boost: Strong espresso or cappuccino perfectly complements the cake's rich chocolate and coffee notes, enhancing its deep, robust taste.
• Enhance Sweetness Balance: Serve with vanilla bean ice cream to create a creamy contrast against the cake's intense chocolate profile, softening its bold flavor.
• Amplify Dessert Experience: Offer a glass of dessert wine like port or muscatel, which adds sophisticated sweetness and elegantly matches the cake's deep chocolate complexity.
• Refresh Palate Combination: Select a cold milk or creamy Irish cream liqueur to cut through the cake's richness and provide a smooth, refreshing counterpoint.

Storing Nigella Chocolate Bundt Cake The Smart Way

• Store covered cake in airtight container for up to 5 days. Keep in cool section of refrigerator to maintain moisture and freshness.
• Wrap tightly in plastic wrap, then aluminum foil. Freeze for maximum 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap. Store in freezer bag for convenient single-serving reheating.
• Warm refrigerated cake slices in microwave for 15-20 seconds. For frozen slices, thaw at room temperature, then microwave briefly or warm in 160C oven for 5-7 minutes until heated through.

Questions Answered On Nigella Chocolate Bundt Cake

• What makes this chocolate Bundt cake moist?

The combination of sour cream and melted chocolate creates an incredibly rich, tender texture that keeps the cake soft and prevents it from drying out.

• Can I use instant coffee instead of coffee powder?

Yes, instant coffee works perfectly. Just dissolve it in hot water as the recipe suggests, which helps intensify the chocolate flavor without making the cake taste like coffee.

• How do I know when the Bundt cake is fully baked?

Insert a toothpick into the center of the cake – if it comes out with just a few moist crumbs (not wet batter), the cake is done. The top should also spring back when lightly touched.

Why Nigella Chocolate Bundt Cake Is So Popular

• Craft Decadent Dessert: Create a rich, luxurious chocolate cake that impresses guests with minimal effort, delivering professional-quality results right in your own kitchen.
• Quick Kitchen Magic: Prepare this stunning Bundt cake using simple ingredients and straightforward techniques, perfect for bakers of all skill levels who want a guaranteed crowd-pleaser.
• Versatile Celebration Treat: Ideal for multiple occasions like birthdays, potlucks, family gatherings, or weekend coffee breaks, this cake adapts beautifully to any social setting.
• Deeply Chocolatey Experience: Indulge in a moist, intense chocolate experience enhanced by coffee notes, offering a sophisticated flavor profile that elevates traditional chocolate desserts.

Chocolate Bundt Cake Recipe

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4.7 from 10 reviews

• Total Time: 55-60 mins
• Yield: 8 1x

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Description

Luxurious chocolate bundt cake delivers rich, velvety indulgence straight from grandma’s kitchen. Moist chocolate layers promise pure comfort with each delightful slice you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 200 grams (7.05 ounces) dark chocolate, chopped
• 200 grams (7.05 ounces) unsalted butter
• 200 grams (7.05 ounces) granulated sugar
• 3 large eggs
• 200 grams (7.05 ounces) sour cream

Dry Ingredients:

• 150 grams (5.29 ounces) all-purpose flour
• 25 grams (0.88 ounces) cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of salt

Liquid and Flavor Ingredients:

• 125 milliliters (4.23 fluid ounces) hot water
• 1 teaspoon instant coffee powder
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the baking vessel by thoroughly coating with butter and dusting with flour to prevent sticking.
2. Create a double boiler and gently melt chocolate and butter together, allowing the mixture to cool slightly after achieving a smooth consistency.
3. Dissolve coffee granules in hot water, creating a rich liquid flavor enhancer for the cake.
4. Sift together dry ingredients including flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution and prevent lumps.
5. Combine sour cream, granulated sugar, eggs, and vanilla extract in a large mixing bowl, whisking until the mixture becomes uniformly smooth and creamy.
6. Incorporate the melted chocolate and coffee mixture into the wet ingredients, stirring until fully integrated.
7. Gradually fold the dry ingredient mixture into the wet batter, using gentle strokes to maintain the cake’s light texture and prevent overmixing.
8. Transfer the batter into the prepared Bundt pan, ensuring an even distribution and smooth surface.
9. Bake in a preheated oven at 180°C for approximately 40-45 minutes, checking doneness with a skewer that should emerge clean when inserted.
10. Allow the cake to rest in the pan for 15 minutes to stabilize its structure before carefully inverting onto a cooling rack.
11. Let the cake cool completely before serving to enhance its flavor and texture.

Notes

• Ensure chocolate and butter are melted smoothly without burning by using gentle heat and stirring constantly.
• Coffee enhances chocolate flavor dramatically, so use high-quality espresso powder for deeper, richer taste profile.
• Room temperature ingredients guarantee better cake texture and more even mixing, preventing lumpy batter formation.
• Grease Bundt pan meticulously with butter and flour to prevent cake from sticking, creating perfect cake release when turned out.

• Prep Time: 15 mins
• Cook Time: 40-45 mins
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 435 kcal
• Sugar: 31 g
• Sodium: 210 mg
• Fat: 29 g
• Saturated Fat: 17 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 7 g
• Cholesterol: 110 mg