Chocolate Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">75g unsweetened cocoa powder</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><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">100g sour cream</li><li class="ingredients-single-item">125ml hot strong coffee (or hot water)</li><li class="ingredients-single-item">100g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">For the chocolate ganache:</li><li class="ingredients-single-item">170g dark chocolate, finely chopped</li><li class="ingredients-single-item">180ml heavy cream</li><li class="ingredients-single-item">1 tbsp unsalted butter</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Sieve or flour sifter</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 165°C. Thoroughly grease every crevice of your bundt pan with butter, then dust with cocoa powder (not flour, which would leave white residue). Tap out any excess cocoa powder. This meticulous preparation ensures your cake will release perfectly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Sifting is crucial here as it removes any lumps from the cocoa powder and creates a lighter texture in the finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Pour the hot coffee over the chopped dark chocolate in a small bowl and let stand for 2 minutes. Stir until the chocolate is completely melted and smooth. The hot coffee both melts the chocolate and enhances its flavor—the slight bitterness of coffee amplifies chocolate notes without adding coffee flavor.</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 a hand mixer), cream the butter and sugar on medium-high speed for 3-5 minutes until pale and fluffy. This extended beating incorporates air into the batter, creating a lighter texture despite the cake's rich ingredients.</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. Then beat in the vanilla extract. The gradual addition ensures each egg is fully incorporated, creating an emulsion that holds air and moisture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce mixer speed to low. Add the dry ingredients in three additions, alternating with the sour cream in two additions (beginning and ending with dry ingredients). Mix just until combined after each addition. Overmixing at this stage activates gluten and can result in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Slowly pour in the melted chocolate-coffee mixture and blend until just combined. Your batter will be thick but pourable with a silky consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs (not wet batter). Don't overbake—the residual heat will continue cooking the cake as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the cake cool in the pan for exactly 10 minutes—this timing is crucial. Too short and the cake may break; too long and it might stick. Place a cooling rack over the pan and carefully invert. If the cake doesn't release immediately, tap the pan gently or let it sit inverted for another minute.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool completely before adding the ganache, about 2 hours. Patience here ensures the ganache will adhere properly rather than melting off.</li><li class="MethodStepper"><h4 class="step-title">Step 12</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 over the chocolate and let stand for 2 minutes, then stir until smooth. Add the butter and vanilla, stirring until completely incorporated and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Let the ganache cool for about 10 minutes until slightly thickened but still pourable. Place the cooled cake on a wire rack set over a baking sheet (to catch drips). Pour the ganache evenly over the cake, allowing it to drip naturally down the sides. The ridges of the bundt pan will create a beautiful pattern as the ganache sets.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Let the ganache set for at least 30 minutes before serving. This cake actually improves with time—the flavors deepen and the texture becomes even more moist when stored in an airtight container at room temperature for up to 3 days.</li></ol>