This is a fantastic cake. I made it for my husband’s birthday last year and it was a huge hit. I was a little nervous to attempt to make it because the base of the cake is coffee and I’m not a huge fan of coffee flavored things.
For the record, you can’t even taste even a tiny hint of coffee in it.
The frosting has sour cream in it which makes it nice and tangy among the sweetness of the powdered sugar and chocolate.
If you’re feeling guilty about how it’s full of sugar and chocolate and butter, I have a remedy. It tastes fantastic along side strawberries.
I feel better about it already.
*If you don’t have buttermilk, add a tablespoon of white vinegar or lemon juice to regular milk and allow to sit for a minute before mixing into batter.
Here’s how to make it!
The Ultimate Chocolate Bundt Cake
recipe adapted from Joy the Baker
For the cake:
1 1/4 cups plus 1 Tablespoon brewed coffee
3/4 cup Dutch process cocoa powder
2 1/4 cups sugar
1 1/4 teaspoons kosher salt
2 1/2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups plus 1 Tablespoon buttermilk
1 cup plus 2 Tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 1/2 cups, plus 2 Tablespoons all-purpose flour
For the frosting:
1 1/4 cup semisweet chocolate chips
3/4 cup unsalted butter
2-3 cups powdered sugar
1/2 cup sour cream, at room temperature
1/4 cup brewed coffee, cooled
For the cake:
Preheat oven to 350 degrees F.
In a small saucepan, mix cocoa powder and brewed coffee. Bring to a boil, constantly stirring. Remove from heat and set aside to cool.
In the bowl of a stand mixer, fit the paddle attachment and mix together the sugar, salt, baking soda, eggs and egg yolk on low speed for about 1 minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute. (If you don’t have buttermilk, add a tablespoon of white vinegar or lemon juice to regular milk and allow to sit for a minute before mixing into batter.)
Add the flour and mix on medium speed for 2 minutes. Mix in the cooled cocoa mixture and continue to mix on medium speed for 3 minutes. The batter will be very loose. Pour into the prepared bundt pan and bake for 1 hour, or until a cake tester inserted in the cake comes out clean.
Make sure to allow cake to cool completely before attempting to remove from pan.
For the frosting:
Place chocolate chips in a microwave safe bowl and heat for 1 – 1 1/2 minutes, or until melted.
Melt the butter in a separate bowl in the microwave. Whisk the melted butter into the melted chocolate until thoroughly incorporated.
Sift in one cup of the powdered sugar. Add the sour cream and whisk to combine. Sift in the remaining powdered sugar a half cup at a time until it reaches desired consistency. If you like a thicker icing, add all 3 cups of powdered sugar. Whisk until smooth. The glaze should be thick and shiny. Lastly, add the coffee and whisk to create a glossy glaze.
If the icing isn’t too thick, pour the icing over the Bundt cake, covering it completely. Otherwise, use a rubber spatula. Leave at room temperature until ready to serve.