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Black Cocoa Bundt Cake Recipe

Black Cocoa Bundt Cake Recipe

Master this homemade Black Cocoa Bundt Cake recipe featuring ultra-dark cocoa powder for the richest chocolate flavor. This best easy baking recipe uses a simple hot water technique to intensify the chocolate notes, resulting in the most dramatic and deliciously moist cake you've ever made.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
50 mins
Serves:
1 cake (12 slices)
An overhead shot captures this dramatic Black Cocoa Bundt Cake on a vintage black cast iron cake stand, showcasing its perfect fluted edges and deep obsidian-colored crumb. Soft natural light highlights the glossy chocolate ganache cascading down the cake's ridges, pooling delicately at the base. A cross-section reveals the cake's incredibly moist, tender crumb contrasting beautifully with the midnight-black exterior. Scattered cocoa nibs and a light dusting of powdered sugar create texture against the dark surface, while a copper cake server rests nearby. The composition is completed with a white ceramic plate holding a single slice, exposing the cake's remarkably black interior against the bright white plate.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">80g black cocoa powder (or Dutch-processed cocoa powder)</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">250ml buttermilk, room temperature</li><li class="ingredients-single-item">120ml hot water</li><li class="ingredients-single-item">2 tsp instant espresso powder (optional)</li><li class="ingredients-single-item">For the ganache:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">150ml heavy cream</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tbsp corn syrup (optional, for shine)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm (10-cup) Bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Fine mesh sieve (for sifting cocoa)</li><li class="equipment-single-item">Cooling rack</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 170°C (340°F) with a rack positioned in the center. Thoroughly grease your Bundt pan with softened butter, making sure to get into all the crevices, then dust with cocoa powder (not flour, which would show on the dark cake). Tap out any excess cocoa. This meticulous preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>If using espresso powder, dissolve it in the hot water and set aside to cool slightly. The espresso won't make your cake taste like coffee; rather, it enhances and deepens the chocolate flavor by activating similar flavor compounds.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, sift together the flour, black cocoa powder, baking powder, baking soda, and salt. Sifting is crucial when working with cocoa powder, as it tends to form stubborn lumps that won't dissolve during mixing. Set this dry mixture aside.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium-high speed for 3-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that help give your cake structure and rise.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture may look slightly curdled - that's normal. Beat in the vanilla extract until well combined.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (beginning and ending with dry ingredients). Mix just until combined after each addition - overmixing develops gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Finally, carefully pour in the hot water/espresso mixture and mix on low speed until just combined. The batter will be quite thin - this is correct! The hot water blooms the cocoa powder, intensifying its flavor and creating a uniquely tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into the prepared Bundt pan, filling it no more than 3/4 full. Tap the pan gently on the counter a few times to release any large air bubbles. Smooth the top with a spatula.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs (not wet batter). The cake should also be starting to pull away slightly from the sides of the pan. Avoid opening the oven door during the first 30 minutes of baking, as temperature fluctuations can cause the cake to sink.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan on a wire rack for exactly 15 minutes - not more, not less. This timing is crucial: too short and the cake will fall apart, too long and it may stick to the pan. Then invert the pan onto the cooling rack and lift it off gently. Let the cake cool completely before glazing, at least 2 hours.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes to melt the chocolate. Then whisk gently until completely smooth. Whisk in the butter and corn syrup (if using) until glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the ganache to cool for about 10-15 minutes until it thickens slightly but remains pourable. Place your cooled cake (still on the wire rack) over a baking sheet to catch drips. Pour the ganache evenly over the top of the cake, allowing it to drip down the sides naturally. For the most professional finish, pour in stages, allowing each layer to set slightly before adding more.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the ganache set for at least 30 minutes before transferring the cake to a serving plate. This cake actually improves with time - for the best flavor and moisture, consider making it a day ahead. Store at room temperature in a cake keeper or loosely covered with foil for up to 4 days.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Black Cocoa Bundt Cake?

This recipe uses unsalted butter, sugar, eggs, vanilla, flour, black cocoa powder, leavening agents, buttermilk, hot water, and optional espresso powder. The glossy ganache requires dark chocolate, heavy cream, butter and optional corn syrup for shine.

How to cook Black Cocoa Bundt Cake at home?

Learn how to cook Black Cocoa Bundt Cake by carefully preparing your Bundt pan with butter and cocoa powder, creating a batter with alternating dry and wet ingredients, incorporating hot water to bloom the cocoa, and baking at 170°C for 45-50 minutes. The key techniques include proper pan preparation, extended butter creaming, and the hot water method for intensifying chocolate flavour.

Can I substitute regular cocoa powder for black cocoa in this recipe?

Yes, you can use Dutch-processed cocoa instead of black cocoa, though your cake won't have the same dramatic black colour. For a compromise, try using half Dutch-processed and half black cocoa to maintain darkness while ensuring good rise and chocolate flavour.

Why is my chocolate bundt cake sticking to the pan?

Bundt cakes stick when the pan isn't properly greased or when cooling time is incorrect. Thoroughly butter every crevice of your pan, dust with cocoa powder (not flour), and follow the exact 15-minute cooling time before inverting. Non-stick pans with intact coating also help prevent sticking.

What makes a chocolate cake extra moist and tender?

The secret to ultra-moist chocolate cake is using buttermilk for tenderness, adding hot water to bloom the cocoa powder, incorporating proper fats (butter), and not overbaking. This recipe's hot water technique creates a uniquely tender crumb while intensifying the chocolate flavour.

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This best easy baking recipe uses a simple hot water technique to intensify the chocolate notes, resulting in the most dramatic and deliciously moist cake you've ever made.", "prepTime": "PT25M", "cookTime": "PT50M", "totalTime": "PT1H15M", "keywords": "black cocoa, chocolate bundt cake, dark chocolate dessert, moist chocolate cake, special occasion cake", "recipeYield": "12", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "385 calories", "carbohydrateContent": "43 g", "proteinContent": "5 g", "fatContent": "22 g", "saturatedFatContent": "13 g", "cholesterolContent": "98 mg", "sodiumContent": "220 mg", "sugarContent": "27 g", "servingSize": "1 serving" }, "recipeIngredient": [ "225g unsalted butter, softened", "400g granulated sugar", "4 large eggs, room temperature", "2 tsp vanilla extract", "280g all-purpose flour", "80g black cocoa powder (or Dutch-processed cocoa powder)", "2 tsp baking powder", "1 tsp baking soda", "1 tsp salt", "250ml buttermilk, room temperature", "120ml hot water", "2 tsp instant espresso powder (optional)", "200g dark chocolate (70% cocoa), chopped", "150ml heavy cream", "30g unsalted butter", "1 tbsp corn syrup (optional, for shine)" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare the pan", "text": "Preheat your oven to 170°C (340°F) with a rack positioned in the center. 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Set this dry mixture aside." }, { "@type": "HowToStep", "name": "Cream butter and sugar", "text": "In the bowl of your stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and beat on medium-high speed for 3-5 minutes until very light and fluffy. This extended creaming creates tiny air pockets that help give your cake structure and rise." }, { "@type": "HowToStep", "name": "Add eggs and vanilla", "text": "Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. The mixture may look slightly curdled - that's normal. Beat in the vanilla extract until well combined." }, { "@type": "HowToStep", "name": "Alternate dry ingredients and buttermilk", "text": "With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (beginning and ending with dry ingredients). Mix just until combined after each addition - overmixing develops gluten, resulting in a tough cake." }, { "@type": "HowToStep", "name": "Add hot water mixture", "text": "Finally, carefully pour in the hot water/espresso mixture and mix on low speed until just combined. The batter will be quite thin - this is correct! The hot water blooms the cocoa powder, intensifying its flavor and creating a uniquely tender crumb." }, { "@type": "HowToStep", "name": "Fill pan", "text": "Pour the batter into the prepared Bundt pan, filling it no more than 3/4 full. Tap the pan gently on the counter a few times to release any large air bubbles. Smooth the top with a spatula." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs (not wet batter). The cake should also be starting to pull away slightly from the sides of the pan. Avoid opening the oven door during the first 30 minutes of baking, as temperature fluctuations can cause the cake to sink." }, { "@type": "HowToStep", "name": "Cool and release", "text": "Allow the cake to cool in the pan on a wire rack for exactly 15 minutes - not more, not less. This timing is crucial: too short and the cake will fall apart, too long and it may stick to the pan. Then invert the pan onto the cooling rack and lift it off gently. Let the cake cool completely before glazing, at least 2 hours." }, { "@type": "HowToStep", "name": "Make ganache", "text": "For the ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2-3 minutes to melt the chocolate. Then whisk gently until completely smooth. Whisk in the butter and corn syrup (if using) until glossy." }, { "@type": "HowToStep", "name": "Glaze the cake", "text": "Allow the ganache to cool for about 10-15 minutes until it thickens slightly but remains pourable. Place your cooled cake (still on the wire rack) over a baking sheet to catch drips. Pour the ganache evenly over the top of the cake, allowing it to drip down the sides naturally. For the most professional finish, pour in stages, allowing each layer to set slightly before adding more." }, { "@type": "HowToStep", "name": "Set and serve", "text": "Let the ganache set for at least 30 minutes before transferring the cake to a serving plate. This cake actually improves with time - for the best flavor and moisture, consider making it a day ahead. Store at room temperature in a cake keeper or loosely covered with foil for up to 4 days." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "148" }, "review": [ { "@type": "Review", "author": "Francesca Rossi", "datePublished": "2024-06-01", "reviewBody": "Best chocolate cake I've ever made! The black cocoa makes such a dramatic difference both in appearance and flavor. It was incredibly moist and the ganache was perfect. Everyone asked for the recipe!", "name": "Absolutely Incredible", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-05-28", "reviewBody": "This cake is a dark chocolate lover's dream! The texture is perfect - so moist and tender. I was worried about finding black cocoa but ordered it online and it was worth every penny. The ganache takes it to another level entirely.", "name": "Worth the Effort", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Nina Patel", "datePublished": "2024-05-26", "reviewBody": "Made this for a dinner party and wow, what a showstopper! The deep black color against the glossy ganache created such a dramatic presentation. More importantly, it tasted incredible. Rich without being too sweet or heavy.", "name": "Showstopper Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-05-22", "reviewBody": "The texture of this cake is unbelievable! It stayed moist for days after baking. I used the optional espresso powder and it really enhanced the chocolate flavor without tasting like coffee. Will definitely make this again!", "name": "Perfect Texture", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-05-18", "reviewBody": "The hot water technique really does make a difference! I've made many chocolate cakes but this is by far the most intensely flavored one. The detailed instructions made it easy to follow even though I'm an intermediate baker. 10/10 would recommend!", "name": "Exceptional Recipe", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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